United States recipes

Chef Peter Willis of The 1785 Inn and Restaurant in North Conway, New Hampshire graciously shares his culinary vision and his recipe for Rabbit Two Ways: with Apple Custard, Currants and Port Reduction, to tempt your palate and provide an inspired look at the restaurant. Built in 1785, the inn and restaurant is a charming respite in the Mount Washington Valley of New Hampshire.

Chef Edward Stinchcomb is the talent in the kitchen of the The Notchland Inn restaurant in Hart’s Location, New Hampshire. He graciously provides a delicious taste of The Notchland Inn restaurant and New England with his recipes for Cheddar and Rosemary Quick Bread and New England Clam Chowder. Bon Appétit!

Another star was born on October 3, 2012, Michelin star that is, when Restaurant Aquavit located in Midtown New York City where Swedish Executive Chef Marcus Jernmark is the major talent in the kitchen, received its first Michelin star. Congratulations to Restaurant Aquavit, "celebrating Scandinavian culinary traditions since 1987," and to owner Mr. Håkan Swahn, Chef Marcus Jernmark and the outstanding Restaurant Aquavit team on their achievement.

Chef Charlie Palmer owner of the restaurant Aureole in New York City is a master chef and restaurateur, has created 13 restaurants, written 4 cookbooks, appears regularly on television, and has received countless awards throughout his career. Dining at Aureole in New York is an experience that one does not to miss.

Chef Peter Goldklang of The Parlour at Roger New York shares a delicious "taste" of the restaurant, which opened in June 2012 in the heart of the Flatiron District of New York City. A comfortable, bistro-style ambience, creative menu, attentive service, and its convenient location make this restaurant desirable whether you are a guest at the hotel or live in the neighborhood.

Executive Chef Matthew Adler of Ballo Italian Restaurant and Social Club, located at Mohegan Sun in Uncasville, Connecticut tempts the palate with his creative recipes for Ricotta Gnocchi, and Scallops and Scampi with Corn, Spinach, and Sopressata that will inspire a trip to the restaurant.

Chef Matt Tropeano of La Silhouette restaurant in New York City tempts the palate with his inspired recipes of White Asparagus & Artichokes, Slow-Poached New Hampshire Heirloom Egg White Asparagus-Mascarpone Puree, Truffle Vinaigrette, Herb Bread Crumbs; Foie Gras "A La Botero," Sweet Plantains, Salt Roasted Pineapple Coulis, Coffee Gel; and Pork Chop with Chanterelles, Puy Lentils, Apricots, Thyme Sauce.

Executive Chef Mark Ladner of Del Posto shares his recipes for Traditional Italian Veal Classics as part of the New York Culinary Experience hosted by New York magazine and The International Culinary Center.

Pasta sauce, a simple but also elegant companion to your choice of pasta, and especially when the sauce is created by Executive Chef Missy Robbins of A Voce as part of the New York Culinary Experience hosted by New York magazine and The International Culinary Center.

Who can resist hot bread fresh from the oven? I loved learning the art of bread making from Chef Boulanger Mark Fiorentino of Daniel as part of the New York Culinary Experience hosted by New York magazine and The International Culinary Center.