Try your hand at these recipes collected from chefs and other food experts


Bill’s Perfect Bloody Mary Mix
Café Du Monde’s Café Au Lait
Due Papaveri’s Cherry Anise Jam
Edible Columbus’ Tricia Wheeler’s Crêpe Suzette
Pedroni’s Omlette with Traditional Balsamic Vinegar from Modena
The Inn at Honey Run’s Poppy Seed Bread & Orange Glaze


Dorothy Lane Market Walnut Beet Salad
Edible Columbus’ Tricia Wheeler’s Stuffed Vegetables with Classic Aioli
Edible Columbus’s Tricia Wheeler’s Classic Aioli (Garlic Mayonnaise)
Guggisberg’s Cheese Fondue
Martha’s Leelanau Table’s Watermelon & Cucumber Gazpacho
New Orleans School of Cooking Corn and Crab Bisque
New Orleans School of Cooking Jambalaya
Rampon Family Cappelletti Brodo (broth)
Rampon Family Cappelletti Filling
Roasted Chestnuts
Stella! Stone Fruit Salad


Due Papaveri’s Homemade Tortellini
Due Papaveri’s Orange Balsamic Jam (Arancia)
Due Papaveri’s Parmesan & Balsamic Vinegar (party bites)
Due Papaveri’s Pasta Dough
Due Papaveri’s Rosette (Rose shaped pasta with Prosciutto and Fontina)
Edible Columbus’ Tricia Wheeler’s Potatoes Anna
Edible Columbus’ Tricia Wheeler’s Trout with Lemon, Parsley, Wine & Butter
Emeril’s Delmonico Crab Cakes
Emeril’s Delmonico Pork Cheeks
Guido Gualandi’s Crostoni alla Salsiccia Mozzarella
Hubert Keller’s Signature Short Rib Burger
Jacques Pépin’s Scallops Grenobloise
Jacques Pépin’s Suprême of Chicken with Balsamic & Shallot Sauce, Side of Corn & Peas
Martha’s Leelanau Table’s Pesto Terrine
New Orleans School of Cooking Shrimp Creole
Pedroni’s Risotto with Traditional Balsamic Vinegar from Modena
Pedroni’s Tomato Sauce with Traditional Balsamic Vinegar from Modena
Sale di Mima (Rosemary & Garlic Salt)


Accent Magazine’s Sautéed Pears with Zabaglione
Due Papaveri’s Carrot Cake with Mascarpone Cream
Due Papaveri’s Mascarpone Cream with Vanilla Rum
Due Papaveri’s Vanilla Rum
New Orleans School of Cooking Bread Pudding & Whiskey Sauce
New Orleans School of Cooking Pralines