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Recipe Name	Cuisine	Dish	Images
Honey Vinegar Braised Rabbit Agrodolce Chicken or duck could be substituted in this complex sweet-and-sour dish but take away some of the rusticity. Chef: Todd English Served At: Todd English's Olives New York	Italian	Main Courses
Roasted Poussins With Three-Bean Salad Bread-crumbed, mustard-brushed poussins are pan-seared before they're roasted to ensure a crispy skin and juicy meat. Chef: Wylie Dufresne Served At: 71 Clinton Fresh Food	French	Main Courses
Spinach Salad "Young” spinach, much more tender than overwintered spinach, is the main ingredient in this salad. Chef: Bryan Calvert Served At: James	American	Appetizers Salads

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