Ingredient: thyme

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Stuffed Lamb Leg With Pistachio, Greens and Apricot

Recipe courtesy of Michael Lamping, CEC, Executive Chef, Dallas (Texas) Athletic Club...

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Seared Pork Medallions

Recipe courtesy of Colby Todd, CSC, Sous Chef (Hilton Head Island, S.C.)...

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Grilled Lamb Lollipops

Recipe courtesy of Dowayne Kenton, Chef De Partie, Whitetail Club...

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Cider-Brined Kurobuta Pork Chop

Recipe courtesy of Jon Tice, Executive Chef, Stone Eagle Golf Club (Palm Desert, Calif.)...

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Duck Consommé

Recipe courtesy of William Rogers, CEC, CCA, The Cosmos Club (Washington, D.C.)...

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Pâté en Croûte

Recipe courtesy of Sam Jett, Director of Operations, Patchwork Productions. (Audrey, Joyland, The Continental)...

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Sautéed Forever Oceans Yellowtail Filet

Recipe courtesy of Tim Recher, CEC, AAC, CWX, Director of Culinary Operations, Quail West Golf and Country Club (Naples, Fla.),...

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Forever Oceans Yellowtail Prepared Three Ways

Recipe courtesy of Richard Brumm, CEC, CCA, Director of Culinary Operations and Executive Chef for the Bonita Bay Club in Bonita Springs, Fla....

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Southwest Florida Frogmore Stew

Recipe courtesy of Tim Recher, CEC, AAC, CWX, Director of Culinary & Clubhouse Operations, Quail West Golf and Country Club, Naples, Fla....

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