Secrets of a Restaurant Chef

* Chicken Noodle Soup * Focaccia

* Dijon, Saltine and Wheat Germ Crusted Chicken Fingers with Ranch Dipping Sauce * Angel Food Cake with Tropical Fruit Compote

* Grilled Chicken with Dijon and Meyer Lemon * Grilled Red Potatoes and Onions * Grilled Prosciutto Wrapped Figs Stuffed with Goat Cheese

* Braised Lamb Shanks * Hard Polenta Cakes

* Coq au Vin * Oysters with Prosecco Granita

* Pan-Fried Trout * Bacon Braised String Beans * Pickled Cauliflower Salad with Chanterelles and Fennel

* Potato-Crusted Halibut * Braised Spring Onions, Fennel and Swiss Chard * Strawberry Rhubarb Crisp

* Lamb and Turnip Stew with Stout * Bread and Butter Pudding

* Mozzarella en Carozza * Braciole

* Linguine with White Clam Sauce * Raw Artichoke and Parmigiano Salad

* Braised Baby Artichokes * Brined Fresh Ham * Fava Bean and Pecorino Salad

* Sauce Bearnaise * Creamed Spinach * Grilled Strip Steak * Hash Brown Potatoes

* Basic Crepes * Pork, Spinach, and Ricotta Manicotti * Bechamel Sauce * Marinara Sauce * Crepes with Mascarpone and Cherries

* Baked Eggs with Sausage and Mushrooms * Meyer Lemon Ricotta Pancakes with Macerated Strawberry Coulis * My Favorite Bloody Mary

* Chef Anne's All-Purpose Pasta Dough * Broccoli Rabe Ravioli with Parmigiano and Pistachios