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	Truffle-crusted Beef Tenderloin by Roland Passot 9 votes Prep 60 min - Cook 20 min
	Vichyssoise with Avocado & Sweet Pea by Nancy Miyasaki 4 votes Prep 10 min
	Grilled Tuna Steaks over Arugula Salad by John Spottiswood 4 votes Prep 10 min - Cook 5 min
	Strawberry Mousse Cake by kristy 3 votes Prep 12 hours - Cook 30 min
	Simple Sole Meuniere by Nancy Miyasaki 3 votes Prep 10 min - Cook 20 min
	Sea Scallops with Lobster Pea Broth by Roland Passot 2 votes Prep 30 min - Cook 30 min
	Layered tomato, grilled eggplant and buffalo mozzarella, basil-scented by Stéphane Chesnais 2 votes Prep 30 min - Cook 30 min
	Ganache Chocolate Nutella by Amos Miller 2 votes Prep 5 min - Cook 15 min
	Buttered Brussels Sprouts by Amanda Natividad 2 votes Prep 30 min - Cook 10 min
	Madeleines by Christine 2 votes Prep 30 min - Cook 20 min
	Roasted Loch Cuart Salmon with Chanterelle Mushrooms by Roland Passot 1 vote Prep 20 min - Cook 20 min
	Dark Chocolate Tarts by Kiriel du Papillon 1 vote Prep 20 min - Cook 10 min
	Broccoli, salmon and manchego quiche by Guest of winter 1 vote Prep 40 min - Cook 30 min
	small almond cookies by branna 1 vote
	Simple to Make, Very Versatile and Deliciously Skinny, Roasted Ratatouille by Skinny Kitchen with Nancy Fox 1 vote Prep 15 min - Cook 20 min