United States recipes

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.

Pastry Chef Brooks Headley of Del Posto shares recipes for an Italian savory and sweet dessert and lemon granita as part of the New York Culinary Experience hosted by New York magazine and The International Culinary Center.

Chef-Partner Michael Anthony of Gramercy Tavern shares his delicious recipes from his class, "Organic Grains and Heirloom Beans," part of the New York Culinary Experience hosted by New York magazine and The International Culinary Center.

Chef Michel Nischan, CEO, Founder and President of the non-profit organization,  Wholesome Wave, shares "healthy, sustainable, and local" recipes as part of the fourth annual New York Culinary Experience hosted by New York magazine and The International Culinary Center.

French Pastry Chef François Payard, owner of Payard, François Payard Bakery, Inc. and FC Chocolate Bar in New York, and Payard Las Vegas at Caesars Palace shares his very French recipes for Chocolate Macarons and Charlie’s Chocolate Pudding Cake, as part of the fourth annual New York Culinary Experience hosted by New York magazine and The International Culinary Center.