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for Jonathan Cook

  • Penne Pasta with Grilled Chicken, Roasted Red Peppers, and Fresh Rosemary

    September 13, 2006
    Todd Downs
    FoodSense, Fort Wayne
    Menu Price $13.50
    Food Cost 28.00%
    Rate this recipe
    No votes yet
    Plate Staff

  • Cavatappi with Lobster, Shiitakes, Basil, and Brie

    September 13, 2006
    Todd Downs
    FoodSense, Fort Wayne
    Menu Price $16.75
    Food Cost 33.00%
    Rate this recipe
    Average: 4 (1 vote)
    Plate Staff

  • Gold Standard Mac and Cheese

    September 13, 2006
    Todd Downs
    FoodSense, Fort Wayne
    Menu Price $6.95
    Food Cost 20.00%
    Rate this recipe
    Average: 3.3 (2 votes)
    Plate Staff

  • Ravioli With Spinach and Dried Pears

    September 13, 2006
    Stefan Pramstrahler
    Romantik Hotel & Restaurant Turm, Vols am Schlern
    Menu Price N/A
    Food Cost N/A
    Rate this recipe
    No votes yet
    Plate Staff

  • Potato Ravioli

    September 13, 2006
    Robert Gadsby
    676 Restaurant and Bar, Omni Hotel, Chicago
    Menu Price $8.00
    Food Cost 4.00%
    Rate this recipe
    No votes yet
    Plate Staff

  • Endive Salad With Roasted Pears, Hazelnuts, Blue Cheese and Cranberry Vinaigrette

    September 13, 2007
    Kathy Casey
    Dish D'Lish, Seattle
    Menu Price $7.49
    Food Cost 21.00%
    Rate this recipe
    No votes yet
    Plate Staff

  • Stuffed Chicken Breast (Tavuk Gogsu Sarmasi)

    November 13, 2007
    Kemal Binici
    Pasha, New York
    Menu Price $15.95
    Food Cost 35.00%
    Rate this recipe
    No votes yet
    Plate Staff

  • Omani Lamb and Date Stew

    November 13, 2007
    Rajeev Patgaonkar
    Kellogg Hotel & Conference Center, Lansing
    Menu Price $20.00
    Food Cost 13.00%
    Rate this recipe
    Average: 4.5 (1 vote)
    Plate Staff

  • Salmon Barberry

    November 13, 2007
    Majid Ghavami
    Saffron's, Louisville
    Menu Price $16.00
    Food Cost 44.00%
    Rate this recipe
    No votes yet
    Plate Staff

  • Cream of Watercress and Potato Bisque With Egg, Bacon and Gruyère "Blanket"

    January 13, 2007
    Cynthia Hutson
    Ortanique Restaurant, Coral Gables
    Menu Price $12.00
    Food Cost 15.00%
    Rate this recipe
    Average: 4 (1 vote)
    Plate Staff

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