Chef on a Shoestring Archive 2
| Chef | Restaurant | Appetizer | Entree | Dessert |
| 04/07/01 | ||||
| Chef Stephen Lyle | Village New York, N.Y. | Cucumber Lentil Salad | Roasted Chicken With Sweet Garlic | Caramelized Mango |
| 03/31/01 | ||||
| Chef Gerry Hayden | Aureole New York, N.Y. | Caramelized Crimini Mushroom Soup | Roasted Pork Tenderloin with Fennel, Arugula, Radish Salad | Floating Islands |
| 03/24/01 | ||||
| Chef John Villa | Pico New York, N.Y. | Skewered Shrimp with Piri Piri | Caldo Verde | Portuguese Rice Pudding |
| 03/17/01 | ||||
| Chef Tom Douglas | Seattle's Kitchen (Book) | Orange Cinnamon French Toast and Cherry Almond Scones | Corned Beef Hash with Yukon Gold Potatoes | Spring Fruit Basil Salad |
| 03/10/01 | ||||
| Chef Jimmy Bannos | Heaven On Seven Chicago | Creole Caesar Salad | Orzolaya | Fried Peach Pie |
| 03/03/01 | ||||
| Chef Morgen Jacobson | Quince New York, N.Y. | Steamed Artichokes | Asparagus, Lemon, Pancetta Risotto | Fresh Strawberries with Chantilly Cream |
| 02/24/01 | ||||
| Chef Cindy Wolf | Charleston Baltimore, Md. | Asparagus and Red Grape Tomato Salad with Citrus Vinaigrette | Benne Seed Encrusted Chicken Breast and Sauteed Leeks | Fresh Bing Cherry Flan |
| 02/17/01 | ||||
| Chef Kerry Heffernan | Eleven Madison Park New York, N.Y. | Roasted Root Vegetable Salad | Skate with Sauteed Greens and Potatoes | Roasted Apples with Bread Pudding |
| 02/10/01 | ||||
| Executive Chef Jim Coleman | Rittenhouse Hotel Philadelphia, Pa. | Butterhead and Mesclun Salad with Grilled Starfruit | Red Snapper with Grapes | Coeur a La Creme |
| 02/03/01 | ||||
| Chef Spike Gjerde | Atlantic Restaurant Baltimore, Md. | Winter Vegetable Minestrone with Warm Flavors | Filet of Rockfish with Onion Relish and Chard | Tapioca Persimmon Brulee |
| 01/27/01 | ||||
| Chef Ira Freehof | The Comfort Diner New York, N.Y. | Buffalo Wings with Blue Cheese Dressing | Meatloaf Melt with Rye Bread and Vegetarian Chili | Mixed Berries Shortcake |
| 01/13/01 | ||||
| Chef Erik Blauberg | "21" Club New York, N.Y. | Arugula Greens with Grapes and Caesar Dressing | "Blau-burger" with Pomme Souffles | Tarte Tatin of Green Apples |
| 01/06/01 | ||||
| Author Jeanne Benedict | "Sophisticated Entertaining" | Cilantro Black Bean Hummus and Tortilla Doodles | Enchilada Beef Stew | Lime Zest Cookies |
| 12/30/00 | ||||
| Chef Marc Meyer | Five Points | Smoked Trout and Blood Orange Salad | Baked Eggs With Spinach and Brioche | Bircher Muesli |
| 12/23/00 | ||||
| Chef Peter X. Kelly | Impromptu Gourmet | Chive Crepes with Smoked Salmon | Ham Popovers, Julienne Sweet Potatoes | Baked Chocolate Yule Log |
| 12/16/00 | ||||
| Chef Morgen Jacobson | Quince | Roasted Butternut Squash and Arugula Salad | Roasted Pork Loin with Fresh Herb Rub | Spice Roasted Apples |
| 12/09/00 | ||||
| Chef Tom Colicchio | Gramercy Tavern | Orecchiette Pasta Soup | Braised Chicken with Root Vegetables | Orange Confit |
| 12/02/00 | ||||
| Chef David Burke | One CPS | Onion Soup | Country Cousin Chicken | Eggnog Flan |
| 11/25/00 | ||||
| Chef Waldy Malouf | Beacon Restaurant | Stuffed Mushroom Salad | Turkey Pappardelle with Capers | Pumpkin and Apple Bread Pudding |
Click here for more archived recipes.