Chef Jamie Roraback makes Bittersweet Chocolate Crème Brûlée.

7 tablespoons unsalted butter – (1 stick minus 1 tablespoon) 3 ½ ounces bittersweet chocolate – chopped ¼ cup water 3 ½ tablespoons granulated sugar 2 large eggs Preheat the oven to 275°F. Melt the butter and chocolate over a simmering pot of water in a bowl large enough to accommodate the other remaining ingredients. Whisk smooth. While the chocolate is melting,…

2 Tbsp. Extra Virgin Olive Oil 1/2 Cup Onions – diced 1/4 Cup Celery – diced 1/4 Cup Carrots – diced 2 tsp. Garlic – minced 1 Can Chick Peas – drained (15 oz. Can) 2 1/2 Cups Chicken or Vegetable Broth or Water 1/4 Cup Parmesan Cheese – freshly grated To Taste Salt and Black Pepper 1 1/2 Cups…

Chef Jamie Roraback prepares Mediterranean chickpea soup with kale and Parmesan.

Chef Jamie Roraback makes a skillet of potato skins with turkey, sweet onions and cheddar cheese.

Chef Jamie Roraback makes spicy roasted potato soup with cheddar cheese.

Chef Chris Prosperi makes butternut squash and quinoa salad.

Chef Vartan Abgaryan of Yours Truly in Venice, Calif., shows us how to make a delicious fall treat.

Chef Jamie Roraback makes pasta with butternut squash, sage and Parmesan.

Chef Chris Prosperi makes breakfast quesadillas.

Chef Chris Prosperi makes breakfast quesadillas.

Chef Jamie Roraback makes roasted acorn squash and apple soup.

Chef Chris Prosperi makes pastina.

Chef Jamie Roraback makes oven fried green tomatoes with cornflake crumbs and chipotle-honey sauce.

Chef Jamie Roraback makes a fall apple salad with sweet and spicy pecans and roasted butternut squash “croutons.”

Chef Jamie Roraback makes fried dough with green tomatoes and Parmesan cheese.

Chef Jamie Roraback makes Rhode Island style clam fritters.

Chef Jamie Roraback makes Rhode Island style clam fritters.

Chef Jamie Roraback makes Connecticut littleneck clam chowder.

Chef Chris Prosperi makes spicy corn relish.