Côtes d’agneau Champvallon
Baba Ghanoush (Eggplant Dip)
Blackened Tilapia
Brandade Pancakes
Buttery Mashed Potatoes
Carbonnade à la flamande (Belgian Beef Stew)
Catfish en meurette (Catfish in Red Wine Sauce)
Céléri rémoulade (Celery Root Salad)
Chicons au gratin (Gratineed Belgian Endives Wrapped in Ham)
Chimichurri (Argentinean Steak Sauce)
Côtes d’agneau Champvallon (Lamb Chop and Potato Casserole)
Crab Cakes with Salsa
Fondue au fromage (Cheese Fondue)
Fricasée de poulet à l’ancienne (Old-Fashioned Chicken Fricassee)
Fried Catfish
Gazpacho «mexicano»
Gratinéed Ox Tongue in Mushroom Cream Sauce
Guacamole
Moules au curry (Curried Steamed Mussels)
Maryland-style Crab Cakes
Mushroom Barley Soup
Paella Mexicana (Mexican-Style Paella)
Paella alla valenciana (Original Recipe for Valencia-Style Paella)
Paella «Reina Sofia» (Vegetarian Paella)
Pan-fried Soft-Shell Crab and ‘Italian’ Cole Slaw
Pommes frites (“French fries”)
Pico de gallo
Potato Salad, Frank’s Favorite
Pulled Pork «Pibil»
Radis, Beurre et sel (Radishes with Butter and Salt)
Rillettes de porc (Potted Pork Spread)
Salade frisée à l’anchoiade (Frisée Salad with Anchovy Sauce)
Salade frisée aux lardons (Frisée Salad with Bacon)
Seared Sea Scallops over Potato «Risotto»
Spargel mit Sauce Hollandaise und Kartoffeln (White Asparagus and Potatoes with Hollandaise Sauce)
Viennese Goulash
Waterzooï de poulet (Belgian Poached Chicken and Vegetables in Cream Sauce)
Whitefish Brandade
