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| Foreword | |
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| Acknowledgments | |
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| Introduction | |
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| Year-Round Produce | |
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| Pantry | |
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| Techniques | |
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| Spring | |
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| Spring Introduction | |
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| Spring Market | |
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| Endive Salad with Meyer Lemon, Fava Beans, and Oil-Cured Olives | |
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| Hawaiian Snapper with Green Rice and Cucumbers in Creme Fraiche | |
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| Leg of Lamb with Chorizo Stuffing, Romesco Potatoes, and Black Olives | |
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| Vanilla Semifreddo with Rhubarb Compote | |
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| St. Patrick's Day | |
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| McGrath Farms' Watercress Soup with Gentleman's Relish Toast | |
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| Buttered Cockles with Peas, Pea Shoots, Green Garlic Champ, and Brown Scones | |
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| Corned Beef and Cabbage with Parsley-Mustard Sauce | |
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| Chocolate-Stout Cake with Guinness Ice Cream | |
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| Swiss Chard Tart with Goat Cheese, Currants, and Pine Nuts | |
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| Wild Striped Bass with Farro, Black Rice, Green Garlic, and Tangerine | |
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| Boeuf a la Nicoise: Braised Beef Stew with Red Wine, Tomato, Olives, and Buttered Noodles | |
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| Tangelo "Creamsicles" with Lindsay's Sugar Cookies | |
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| Fava Bean Puree with Oil-Cured Olives, French Feta, and Garlic Toasts | |
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| Dungeness Crab Salad with Avocado, Beets, Creme Fraiche, and Lime | |
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| Saffron Chicken with Parmesan Pudding, Spring Onions, and Sugar Snap Peas | |
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| Tarte au Fromage with Lemon Cream and Blueberry Compote | |
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| Ragout of Morels with Creme Fraiche, Soft Herbs, and Toasted Brioche | |
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| Sauteed Alaskan Black Cod with Endive and Hazelnuts | |
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| Orecchiette Carbonara with English Peas and Pea Shoots | |
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| Creme Fraiche Panna Cotta with Strawberries | |
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| Prosciutto and Grilled Asparagus with Whole Grain Mustard | |
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| Halibut with Fingerlings, Fava Beans, Meyer Lemon, and Savory Creme Fraiche | |
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| Veal Osso Buco with Saffron Risotto, English Peas, and Pea Shoots | |
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| Roman Cherry Tart with Almond Crust and Almond Ice Cream | |
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| Saute of White Asparagus, Morels, and Ramps over Polenta | |
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| Wild Salmon Salad with Beets, Potato, Egg, and Mustard Vinaigrette | |
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| Glazed Duck Confit with Black Rice, Mizuna, and Cherries | |
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| Coconut Flan with Apricots and Beaumes de Venise | |
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| Mother's Day | |
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| Curried English Pea Soup with Creme Fraiche | |
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| Lobster Chopped Salad with Fava Beans, Cherry Tomatoes, Avocado, Corn, and Applewood-Smoked Bacon | |
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| Grilled Skirt Steak with Artichoke-Potato Hash and Black Olive Aioli | |
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| 1970s Moms' Double-Chocolate Bundt Cake | |
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| Summer | |
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| Summer Introduction | |
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| Summer Market | |
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| Green Goddess Salad with Romaine, Cucumbers, and Avocado | |
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| Soft-Shell Crabs with Lima Bean Salad, Grilled Bacon, and Cornbread | |
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| Veal Scaloppine with Fresh Corn Polenta and Salsa Verde-Brown Butter | |
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| Plum Sorbet Sandwiches with Mary Jones from Cleveland's Molasses Cookies | |
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| Heirloom Tomato Salad with Burrata, Torn Croutons, and Opal Basil | |
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| Wild Salmon a la Lutece with Sweet Corn, Green Cabbage, and Brown Butter Vinaigrette | |
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| Grilled Veal Chops with Summer Squash Gratin and Salsa Verde | |
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| Almond Financier with Nectarines and Berries | |
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| First-of-the-Season Succotash Salad | |
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| Bucatini and Clams with Fennel, White Wine, and Thyme Breadcrumbs | |
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| Grilled Pork Burgers with Rob's Famous Coleslaw | |
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| Cornmeal Shortcakes with Peaches, Mint, and Soured Cream | |
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| Father's Day | |
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| Dad's Steakhouse Salad: Early Girl Tomatoes, Red Onion, and Roquefort | |
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| Grilled Bluefish Wrapped in Pancetta with Yellow Tomato Sauce and Aioli | |
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| Herb-Roasted Pork Loin with Haricots Verts, Spring Onions, and Mustard Breadcrumbs | |
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| Meringues "Closerie des Lilas" with Vanilla Ice Cream, Chocolate Sauce, and Toasted Almonds | |
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| Yellow Tomato Gazpacho | |
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| Grilled Halibut a la Nicoise with Haricots Verts, Olives, Cherry Tomatoes, and Anchovy Butter | |
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| Lamb Skewers with Lima Bean Puree and French Feta Salsa Verde | |
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| Raspberry Gratin | |
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| Summer Fruit Salad with Arugula and Marcona Almonds | |
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| Ricotta Gnocchi with Chanterelles, Sweet Corn, and Sage Brown Butter | |
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| California Sea Bass Kabobs with Eggplant, Peppers, and Charmoula | |
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| Plum Tarte Tatin with Creme Fraiche | |
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| Sweet Corn Soup with Avocado Cream and Cilantro | |
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| Santa Barbara Spot Prawns with Tomato Confit, Garlic, and Chile | |
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| Bistecca California with Peperonata, Baked Ricotta, and Lemon | |
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| Ode to Hadley's: Date Shake with Candied Walnut Wedge | |
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| Tomato Tart with Capers, Anchovies, and Caramelized Onions | |
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| Spaghetti with Heirloom Tomatoes, Basil, and Bottarga Breadcrumbs | |
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| Lamb Osso Buco with Shell Bean Ragout, Haricots Verts, and Tapenade | |
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| Fig-and-Almond Custard Tart | |
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| Fall | |
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| Fall Introduction | |
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| Fall Market | |
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| Chilled Red Pepper Soup with Sumac, Basil, and Lemon Yogurt | |
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| Warm Squid Salad with Spinach, Chorizo, and Black Olives | |
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| Grilled Pork Confit with Braised Rice Soubise and Roasted Figs | |
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| Pastel Vasco with Blackberry Compote and Poured Cream | |
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| Richard Olney's Figs and Prosciutto with Melon | |
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| Grilled Tuna with Potato-Tomato Gratin and Rouille | |
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| Tunisian Lamb-and-Eggplant Stew with Farro, Parsley, and Harissa | |
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| Date Butter Tart with Vanilla Ice Cream | |
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| Roasted Pear Salad with Endive, Hazelnuts, and St. Agur | |
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| Pappardelle with Wild Mushrooms, Shell Beans, and Parmesan | |
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| Grilled Pancetta-Wrapped Trout with Verjus, Crushed Grapes, and Fennel Gratin | |
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| Vanilla Pot de Creme with Chocolate Sables | |
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| Warm Kabocha Squash Salad with Dandelion, Bacon, Roncal, and Pecans | |
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| California Sea Bass with Shell Bean Risotto and Gremolata Butter | |
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| Pork Porterhouse with Sauteed Quince, Apples, and Potatoes | |
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| Cranberry-Walnut Clafoutis with Bourbon Whipped Cream | |
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| Coleman Farm's Treviso with Gorgonzola, Walnuts, and Saba | |
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| Spiced Snapper with Carrot Puree and Gingered Beets | |
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| Braised Chicken with Saffron Onions, Italian Couscous, and Dates | |
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| Olive Oil Cake with Creme Fraiche and Candied Tangerines | |
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| Warm Wild Mushroom Salad with Soft Herbs, Pecorino, and Hazelnuts | |
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| Grilled Quail with Pancetta, Ricotta Pudding, and Sicilian Breadcrumbs | |
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| Pan-Roasted Rib Eye Steak "Marchand de Vins" with Watercress and Grossi's Potatoes | |
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| Caramel-Nut Tart with Milk Chocolate and Cognac Cream | |
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| Roasted Beet Salad with Fried Chickpeas, Nyons Olives, and Ricotta Salata | |
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| Mussels and Clams with Vermouth, Cannellini Beans, and Cavolo Nero | |
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| Grilled Duck Breasts with Creme Fraiche, Roasted Grapes, and Potato-Bacon Gratin | |
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| Sbrisolona with Moscato d'Asti Zabaglione | |
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| Barbara's Apples and Asian Pears with Radicchio, Mint, and Buttermilk Dressing | |
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| Sauteed Skate with Parsnip Puree, Brussels Sprouts, Pancetta, and Balsamic Brown Butter | |
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| Spiced Pork Stew with Polenta, Root Vegetables, and Gremolata | |
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| "Pumpkin" Cake with Pecan Streusel and Maple Ice Cream | |
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| Winter | |
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| Winter Introduction | |
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| Winter Market | |
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| Young Onion Tart with Cantal, Applewood-Smoked Bacon, and Herb Salad | |
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| Taylor Bay Scallops with Chanterelles, Sherry, and Parsley Breadcrumbs | |
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| Braised Beef Short Ribs with Potato Puree, Swiss Chard, and Horseradish Cream | |
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| Warm Crepes with Lemon Zest and Hazelnut Brown Butter | |
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| James's Broccoli with Burrata, Pine Nuts, and Warm Anchovy Vinaigrette | |
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| Torchio with Cauliflower, Cavolo Nero, Currants, and Pine Nuts | |
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| Chicken Paillards with Parmesan Breadcrumbs, Escarole, Capers, and Rosemary | |
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| Jessica's Favorite Meyer Lemon Tart with a Layer of Chocolate | |
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| Persimmon and Pomegranate Salad with Arugula and Hazelnuts | |
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| Grilled Halibut with Herb Salad and Meyer Lemon-Green Olive Salsa | |
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| Cured Pork Chops with Sweet Potatoes, Bacon, and Romesco | |
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| Churros y Chocolate | |
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| Kabocha Squash and Fennel Soup with Creme Fraiche and Candied Pumpkin Seeds | |
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| Devil's Chicken Thighs with Braised Leeks and Dijon Mustard | |
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| Braised Beef Brisket with Beluga Lentils, Horseradish Cream, and Salsa Verde | |
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| Toasted Pain d'Epice with Kumquat Marmalade Butter | |
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| Beets and Tangerines with Mint and Orange-Flower Water | |
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| Australian Barramundi with Winter Vegetables Bagna Cauda and Toasted Breadcrumbs | |
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| Herb-Roasted Rack of Lamb with Flageolet Gratin, Roasted Radicchio, and Tapenade | |
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| Gateau Basque with Armagnac Prunes | |
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| Blood Oranges, Dates, Parmesan, and Almonds | |
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| Grilled Squab with Farro, Kabocha Squash, Cavolo Nero, and Pomegranate Salsa | |
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| Portuguese-Style Pork and Clams with Chorizo and Fried Potatoes | |
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| Caramelized Bread Pudding with Chocolate and Cinnamon | |
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| Wild Mushroom Tart with Gruyere, Young Onions, and Herb Salad | |
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| Winter Squash Risotto with Radicchio and Parmesan | |
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| Duck Braised in Banyuls and Turnip-Parsnip Gratin with Prunes | |
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| Roasted Apples with Calvados and Cinnamon Ice Cream | |
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| Schaner Farm's Avocado and Citrus Salad with Green Olives | |
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| Sauteed Halibut with Arugula, Roasted Beets, and Horseradish Creme Fraiche | |
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| Grilled Veal Chops with Chestnut Stuffing and Pickled Golden Raisins | |
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| Hazelnut-Brown Butter Cake with Sauteed Pears | |
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| Sources | |
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| Index | |