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    Cast-Iron Seared London Broil with Red Wine Reduction and Dijon-Shallot Barley

    Sliced medium rare cast iron seared London broil over herb dijon barley with a pooled red wine reduction.
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    A thumbnail for the Palate Passport Brussels and Bruges episode, produced by HE COOKS
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Blackberry-Agave Fried Sprouts and Shishitos with Toasted Hazelnuts

A thick slice of chocolate blackberry sheet cake on a white plate topped with dark ganache, crushed hazelnuts, and fresh mint.

Blackberry Chocolate Sheet Cake

Golden vanilla bean shortcakes stacked with blackberry–sage syrup and topped with orange–vanilla whipped cream, garnished with fresh sage.

Vanilla Bean Shortcakes with Blackberry-Sage Reduction and Orange-Vanilla Whipped Cream

A beautifully plated Roasted Quail with a glossy Blackberry Sage Sauce drizzled over, highlighting the dish's elegant presentation and inviting colors.

Roasted Quail with Blackberry Sage Sauce

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