Fig and Pistachio Stuffing
Fig and Rosemary Pot Roast
Figs in Red-Wine Syrup
Filets Mignons with Mustard Port Sauce with Red Onion Confit
Fillet of Salmon with Fennel, Tomatoes, and Risotto
Fillet of Trout with Tomato
Fish Fillets with Olives and Oregano
Fish Soup with Aïoli Croutons
Fish Soup with Bread and Rouille
Fish Stock
Fish Terrine
Fish in Foil with Sweet Onions, Tomatoes, and Mojo Verde
Fish, Clams, and Mussels with White Wine and Garlic
Five-Spice Duck with Butternut Squash Ravioli and Broccoli Rabe
Flaming Brandy Punch
Flank Steak
Flying Scotsman
Fontina Risotto Cakes with Fresh Chives
Frankenjack
Franks and Beans
French 75 Cocktail III