Chicken puttanesca from The CSIRO Low-Carb Diet Quick & Easy The CSIRO Low-Carb Diet Quick & Easy by Pennie Taylor and Grant Brinkworth Categories: Quick / easy; Stews & one-pot meals; Main course; Italian; Low carb show
Portuguese chicken with eggplant and slaw from The CSIRO Low-Carb Diet Quick & Easy The CSIRO Low-Carb Diet Quick & Easy by Pennie Taylor and Grant Brinkworth Categories: Quick / easy; Stews & one-pot meals; Grills & BBQ; Main course; Portuguese; Low carb show
Watercress sauce from The Cuisine of Hubert Keller The Cuisine of Hubert Keller by Hubert Keller and John Harrisson Categories: Sauces, general; Entertaining & parties; French; Vegetarian show
Tex-Mex baked salmon from The CSIRO Low-Carb Diet Quick & Easy The CSIRO Low-Carb Diet Quick & Easy by Pennie Taylor and Grant Brinkworth Categories: Dressings & marinades; Quick / easy; Stews & one-pot meals; Main course; American; Mexican; Low carb show
Alsatian cheesecake from The Cuisine of Hubert Keller The Cuisine of Hubert Keller by Hubert Keller and John Harrisson Categories: Cheesecakes; Dessert; Entertaining & parties; French show
Pumpkin brûlée from The Cuisine of Hubert Keller The Cuisine of Hubert Keller by Hubert Keller and John Harrisson Categories: Mousses, trifles, custards & creams; Dessert; Cooking ahead; Entertaining & parties; French show
Lavender-flavoured brûlée from The Cuisine of Hubert Keller The Cuisine of Hubert Keller by Hubert Keller and John Harrisson Categories: Mousses, trifles, custards & creams; Dessert; Cooking ahead; Entertaining & parties; French show
Orange-flavored brûlée with roasted apples from The Cuisine of Hubert Keller The Cuisine of Hubert Keller by Hubert Keller and John Harrisson Categories: Baked & steamed desserts; Mousses, trifles, custards & creams; Dessert; Cooking ahead; Entertaining & parties; French show
Beef tenderloin à la ficelle with mixed vegetables from The Cuisine of Hubert Keller The Cuisine of Hubert Keller by Hubert Keller and John Harrisson Categories: Stews & one-pot meals; Main course; Entertaining & parties; French show
Braised veal shank in white wine and orange sauce from The Cuisine of Hubert Keller The Cuisine of Hubert Keller by Hubert Keller and John Harrisson Categories: Stews & one-pot meals; Main course; Cooking ahead; Entertaining & parties; French show
Morel-filled puff pastries with veal sweetbreads on cream of basil and petits pois from The Cuisine of Hubert Keller The Cuisine of Hubert Keller by Hubert Keller and John Harrisson Categories: Pies, tarts & pastries; Sauces for meat; Main course; Entertaining & parties; French show
Marinated venison chops with a horseradish crust and currant sauce from The Cuisine of Hubert Keller The Cuisine of Hubert Keller by Hubert Keller and John Harrisson Categories: Dressings & marinades; Sauces for meat; Main course; Entertaining & parties; French show
Thick pork chops façon grand'mere from The Cuisine of Hubert Keller The Cuisine of Hubert Keller by Hubert Keller and John Harrisson Categories: Sauces for meat; Main course; Entertaining & parties; French show
Oven-roasted curried pork loin on green lentils with sautéed apples from The Cuisine of Hubert Keller The Cuisine of Hubert Keller by Hubert Keller and John Harrisson Categories: Main course; Cooking ahead; Entertaining & parties; French show
Whole grain mustard-glazed lamb loin with a tarragon infusion from The Cuisine of Hubert Keller The Cuisine of Hubert Keller by Hubert Keller and John Harrisson Categories: Dressings & marinades; Sauces for meat; Main course; Entertaining & parties; French show
Lamb chops wrapped in julienned potatoes with a rich Merlot and vanilla bean sauce from The Cuisine of Hubert Keller The Cuisine of Hubert Keller by Hubert Keller and John Harrisson Categories: Sauces for meat; Main course; Entertaining & parties; French show
Squab breasts baked in puff pastry-capped potato shells from The Cuisine of Hubert Keller The Cuisine of Hubert Keller by Hubert Keller and John Harrisson Categories: Dressings & marinades; Pies, tarts & pastries; Main course; Cooking ahead; Entertaining & parties; French show
Roasted quail stuffed with Swiss chard and pine nuts with a red wine-thyme reduction from The Cuisine of Hubert Keller The Cuisine of Hubert Keller by Hubert Keller and John Harrisson Categories: Sauces for poultry; Stuffing; Main course; Cooking ahead; Entertaining & parties; French show
Roasted chicken breasts on leeks with truffle sauce from The Cuisine of Hubert Keller The Cuisine of Hubert Keller by Hubert Keller and John Harrisson Categories: Sauces for poultry; Stuffing; Main course; Entertaining & parties; French show
Roasted turkey with wild mushroom, fresh herb, and chestnut stuffing from The Cuisine of Hubert Keller The Cuisine of Hubert Keller by Hubert Keller and John Harrisson Categories: Sauces for poultry; Stuffing; Main course; Christmas; Cooking for a crowd; Entertaining & parties; Thanksgiving; French show
Brazilian chicken with shrimp and peanut sauce from The Cuisine of Hubert Keller The Cuisine of Hubert Keller by Hubert Keller and John Harrisson Categories: Sauces for poultry; Main course; Entertaining & parties; Brazilian show
Black pepper polenta from The Cuisine of Hubert Keller The Cuisine of Hubert Keller by Hubert Keller and John Harrisson Categories: Side dish; Entertaining & parties; French; Vegetarian show
Chicken and spinach wraps with hazelnut sauce from The Cuisine of Hubert Keller The Cuisine of Hubert Keller by Hubert Keller and John Harrisson Categories: Sauces for poultry; Main course; Cooking ahead; Entertaining & parties; French show
Sautéed Santa Barbara shrimp with chanterelles and fresh-picked almonds from The Cuisine of Hubert Keller The Cuisine of Hubert Keller by Hubert Keller and John Harrisson Categories: Sauces for fish; Main course; Cooking ahead; Entertaining & parties; French show
Maine lobster macaroni and cheese "au gratin" from The Cuisine of Hubert Keller The Cuisine of Hubert Keller by Hubert Keller and John Harrisson Categories: Pasta, baked; Main course; Entertaining & parties; French show