Appetizers
   
  Meat & Fish
     
 
Asparagus en Bolsa
ALEX RAIJ of Tia Pol
     
  Autumn Spice Scallops
DANIEL ANGERER of Fresh, Shore, and Coast
     
  Breakfast Radishes with Bagna Cauda
JODY WILLIAMS of Gusto
     
 
Bruschetta of Clam Ragout With Pancetta
TOM COLICCHIO of Craft
     
   
Chicken-Liver Crostini
EGIDIANA MACCIONI of Le Cirque
     
 
Chips and Dip
THOMAS KELLER of Per Se
     
   

Crab Pot Stickers With Sesame Dipping Sauce
PATRICIA YEO of AZ

     
  Cured-Beef-Tenderloin Bruschetta with Red-Wine Mayonnaise
ROCCO DISPIRITO of Tuscan
     
   
Endive Spears With Crabmeat Salad
MICHAEL ROMANO of Union Square Cafe
     
  Grilled Calamari with Salsa Verde
DAVID PASTERNACK of Esca
     
  Horseradish and Roasted Onion Dip
MARK MAYER of Cookshop
     
   
Lamb Patties
TROY DUPUY of La Caravelle
     
   
Lightly Smoked Salmon With Beet Purée on Brioche
DAN BARBER of Blue Hill
     
 
Lobster Quesadillas With Yellow-Tomato-and-Roasted-Garlic Salsa
BOBBY FLAY of Boy Meets Grill (1999)
     
 
Roasted Northern Spy Apples
LIZA QUEEN of The Queen's Hideaway
     
   
Pincho de Pollo y Chorizo (Chicken and Chorizo Brochette With Cumin Aïoli
LUIS BOLLO of Meigas
     
   
Piquillos Rellenos de Atún (Tuna-Stuffed Piquillo Peppers)
LUIS BOLLO of Meigas
     
 
Potato-Chive Blinis with Hot Smoked Trout and Caviar
BILL TELEPAN of JUDson Grill
     
 
Prosciutto-and-Fig Bruschetta
LIDIA BASTIANICH of Felidia and Becco
     
 
Roasted Northern Spy Apples
LIZA QUEEN of The Queen's Hideaway
     
 
“Rosa Bianco” Eggplant Caponata
AMANDA FREITAG of Sette Enoteca e Cucina
     
 
Salmon Croquettes
MARK STRAUSMAN AND MATTHEW GAVZIE of Chingalle
     
 
Seafood Salad
TOM VALENTI of Ouest and 'Cesca
     
 
Shrimp Cocktail
THOMAS KELLER of Per Se
     
 
Soft-Shell-Crab Buns
MOMOFUKU NOODLE BAR
     
 
Spiced Grilled Lamb Brochettes
FLOYD CARDOZ of Tabla
     
 
Stuffed Oakwood Shiitake With Chestnut and Apple Chutney
PHILIPPE BERTINEAU of Payard Patisserie and Bistro
     
 
Tosta de Boquerones (Toast With Marinated Fresh Anchovies)
LUIS BOLLO of Meigas
     
 
Tuna-Wasabi Wonton
JEAN-GEORGES VONGERICHTEN of Jean Georges, Vong and Jo Jo
     
  Vegetarian
 
Asparagus en Bolsa
ALEX RAIJ of Tia Pol
     
 
Butternut-Squash Bruschetta
JASON DENTON of 'ino
     
   
Brussels Sprout Crisps
WYLIE DUFRESNE of 71 Clinton Fresh Food
     
   

Cheese Gougères
TERRANCE BRENNAN of Artisanal and Picholine

     
 
Deviled Eggs
MICHAEL ROMANO and KENNY CALLAGHAN of Blue Smoke
     
   
Fava Puée with Grilled Baguette
MICHAEL PSILAKIS of Onera
     
 
Fiddlehead-Fern Bruschetta
APRIL BLOOMFIELD of The Spotted Pig
     
   
Ricotta Toast Points
TODD ENGLISH of Todd English's Olives NY
     
   
Seared and Marinated Zucchini and Sheep's-Milk-Ricotta Rolls in Mint Dressing
STEFANO RICCIOLETTI of Alfredo of Rome
     
  Spicy Thai Vegetable Wraps With Tamarind Dipping Sauce
MATTHEW KENNEY of Pure Food & Wine
     
   
Warm Red-and-Yellow-Tomato Tart With Goat-Cheese Sauce
WYLIE DUFRESNE of 71 Clinton Fresh Food
     
     
     
     
     
     
     
     
 
 
   
Dan Barber's Traditional Thanksgiving Feast
   
 
   
Daniel Boulud Taste Tests Recipes from 3 Amateur Chefs
 
Holiday Pairings: Fantasy Dishes and Pefect Bottles
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