Chefs of the Triangle: Their Lives, Recipes and Restaurants

Viet Rolls

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Tonali Salsa Chintextle

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Tomato bisque

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Sweet Pumpkin and Poppy Seed Chutney

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Sweet Potato Bread Pudding

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Sweet and Sour Vidalia Onion Relish

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Stone-Ground Grits with Sharp Cheddar

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Southern Field Pea Salad

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Shrimp and Scallop Classic Veloute

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Salsa Verde

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Roasted Eggplant and Wild Mushroom Soup

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Roasted Coon Rock Farm Chicken Breast with Grilled Eggplant, Braised Baby Bok Choy and Honey-Ginger Sauce

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Risotto of Wild Mushrooms, English Peas, and Parmesan Reggiano

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Pots de Creme au Chocolat

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Pop's Potato Gnocchi

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Pear-Vanilla Bean Sangria

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Parmesan Anchovy Dressing

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Oysters Gratin

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Mexican Corn Tamale Cakes

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Macaroni au Gratin

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Lemon Bars

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Huevos Rancheros with Black Beans and Chorizo

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Hazelnut Praline and Orange Semifreddo and Shortbread

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Green Tomato-Avocado Gazpacho

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Gratin Dauphinoise

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Fig Gazpacho

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Farmers' market tomato soup with arugula pesto crostini

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Creamed Spinach

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Crab and shrimp cakes with corn and green chili curry

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Coq au Vin

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Chocolate Souffle with Fudge Sauce

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Chocolate Espresso Custard

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Cheddar Grits Souffle with Tomatoes and Shrimp and Smoked Pepper-Bacon Jus

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Butterscotch Pudding

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Brioche Bread Pudding

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Bourbon Chocolate Hazelnut Pie

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Bonet

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Balsamic Vinaigrette

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Baked winter squash soup

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Bacon-Wrapped Chicken Breast, Savoy Cabbage, and Sage Risotto

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