United States recipes

Chef/Owner Einat Admony of New York restaurants, Balaboosta, Taim, and Bar Bolonat created a Moroccan Feast during the New York Culinary Experience 2015 hosted by New York magazine culinary editor Gillian Duffy and The International Culinary Center, CEO and founder Dorothy Cann Hamilton, with her recipes for Chicken Tagine with Preserved Lemons, Olives, and Cilantro, Matbucha, Tunisian Carrots, and Cous Cous.

Chef Kurt Gutenbrunner of Wallsé, Blue Gans, Café Sabarsky, and Upholstery Store: Food and Wine, brought a taste of Austria to the New York Culinary Experience 2015 hosted by New York magazine culinary editor Gillian Duffy and The International Culinary Center, CEO and founder Dorothy Cann Hamilton, with his recipes for Chilled Smoked Trout Crepes, Fresh Herbed Quark Spätzle, and Veal Schnitzel with Paprika Sauce.

Chef François Payard taught the class how to make a perfect Caramel Peanut Tart during the New York Culinary Experience 2015 hosted by New York magazine culinary editor Gillian Duffy and The International Culinary Center, CEO and founder Dorothy Cann Hamilton. Along with learning how to make a sensational tart, I also picked up excellent pastry tips along the way.

Baker Kamel Saci of the New York restaurant, Il Buco Alimentari, shared bread baking techniques during the New York Culinary Experience 2015 hosted by New York magazine culinary editor Gillian Duffy and The International Culinary Center, CEO and founder Dorothy Cann Hamilton, with his recipes for Ciabatta, Pizza, Laminated Brioche, and Pastry Cream.

Chef/Partner Chris Jaeckle of All’onda and Uma Temakeria deftly combined Japanese and Italian elements during his pasta making class for the New York Culinary Experience 2015 hosted by New York magazine culinary editor Gillian Duffy and The International Culinary Center, CEO and founder Dorothy Cann Hamilton, with his recipes for Ramen with Parmesan Dashi, and Mezzaluna, Butternut Squash, Anchovy and Sage. Douzo meshiagare! Japanese for enjoy your meal; Buon Appetito in Italian.

Chef Markus Glocker of the New York restaurant, Batard, created a beautiful spring dinner, during the New York Culinary Experience 2015 hosted by New York magazine culinary editor Gillian Duffy and The International Culinary Center, CEO and founder Dorothy Cann Hamilton, with his recipes for homemade Black Pepper Cavatelli with Green Asparagus, Scallops with Lemon and Tarragon, and Poppy Seed Rolls.

David Lebovitz, professional chef, baker, and cookbook author brought a taste of The Apero (Appetizer) Hour in Paris to the New York Culinary Experience 2015 hosted by New York magazine culinary editor Gillian Duffy and The International Culinary Center, CEO and founder Dorothy Cann Hamilton, with his delicious recipes for Gougères with Chives, Moutabal with Dukkah, Fig and Black Olive Tapenade with Fromage Frais, and Glazed Salted Almonds.

Executive Chef Leslie Tripp of Fresh Salt restaurant at the Saybrook Point Inn & Spa in Old Saybrook, Connecticut graciously shares his recipe for New England Pot Roast, one of the recipes from A Taste of New England Food Lovers Package cooking classes featuring lobster rolls, chowders, oysters, New England Pot Roast.

Executive Chef Mitch Jones of the award-winning Charlie B’s Pub & Restaurant at Stoweflake Mountain Resort & Spa located in Stowe, Vermont shares a delicious taste of the restaurant with his recipe for Charlie B’s Spicy Duck Ninja Roll.

Chef de Cuisine Batur of TS Steakhouse at Turning Stone Resort Casino in Verona, New York is passionate about all things culinary, and his favorite ingredients are bacon and butter. Located atop the Tower, the fine dining restaurant TS Steakhouse features an impressive menu as well as panoramic views. Inspired by the cultural dining history of the Oneida Indians and their practice of "eating the "seasons" through locally sourced and sustainable foods, TS Steakhouse builds on this long-standing tradition to …