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Pan-Roasted Macadamia Nut-Crusted Breast of Chicken
From: Chef Russell Siu, Executive Chef and Co-owner, 3660 on the Rise, Honolulu, HI. Yield: 4 servings. 4 skinless, boneless chicken breasts (about 1...
Recent Stories
Thai Peanut Chicken Salad
From: Au Bon Pain. Yield: 4 servings. 4 cups field greens (mesclun mix) 2 chicken breasts, grilled and diced 2 vine-ripened tomatoes, diced cucumber,...
Texas Market Salad
From: Chef Chris Shepherd, Catalan Food & Wine, Houston, TX. This salad combines sliced Cervena Venison, local arugula and blueberries, Texas pecans and...
Del Mar Shrimp Salad
From: Executive Chef Glen Clow, GrandView Steak House, Painted Mountain Golf Resort, Mesa, AZ. Yield: 1 serving. 8 large Ocean Garden Authentic Mexican...
Blueberry and Smoked Trout Arugula Salad
From: Chef Marc Meyer, Five Points, NYC. Yield: 4 portions. 6 oz. (11 cups) arugula 4 smoked trout fillets, 4 oz. each, broken into medium pieces 1 cups...
Heirloom Tomato, Arugula, Egg and Goat Cheese Salad
From: Chef Cindy Pawlcyn, Mustard's Grill, Napa, CA. Yield: 12 servings. cup balsamic vinegar as needed, sea salt as needed, fresh ground pepper cup extra-virgin...
Cherry Bacon Lyonnaise Salad
From: Chef Jon Young. Yield: 8 servings. 2 lb. Jones Dairy Farm Cherry Hardwood Bacon 6 trimmed heads frisee 2 cups baby spinach, packed 1 lb. loaf brioche,...
Paradise Farms Tomato Tasting with Cheese-Stuffed Squash Flowers and Yellow Tomato Sorbet
Executive Chef Clay Conley, Azul, Mandarin Oriental, Miami. Yield: 4 servings. Tomato Water: 7 large heirloom tomatoes 1 cucumber 1 Tbsp. fine diced cucumber...
Broccolini and Snap Pea Citrus Salad
From: Chef Randy Evans, Brennan's of Houston. Yield: 8-10 servings. 2 lb. Broccolini (4 bunches) 2 lb. Stringless Sugar Snap Peas 2 cups red bell pepper,...
Cherry Chipotle Spinach with Cashews Tossed Salad
From: Souplantation, operating 98 restaurants in the U.S. Yield: approximately 8 servings. Dressing (yields 4 cups): 7 fl. oz. seasoned rice vinegar cup...
Dumpling Duo
From: Chef David Burke. Yield: 20 skewers of each dumpling type; 7-10 servings. Chicken & Jack Cheese Dumplings: 1 lb. ground chicken thigh, skinless...
Mexican Prawns Dengaku
From: Chef James Tonkovich, The Windmill Club, Billings, MT. Yield: 2 servings. 4 U/10 Ocean Garden Authentic Mexican Shrimp as desired, risotto as needed,...
Italian Bistro Tart
Yield: 6 servings. 1 lb. puff pastry, 12" lb. lean bacon, cooked and diced 5 medium yellow onions, sliced thinly 2 Tbsp. butter 1 egg cup heavy cream...
Roasted Garlic Pizzetta with California Grapes and Blue Cheese
This recipe has been served at the Culinary Institute of America, Greystone. Yield: 8 pizzettas. 16 oz. pizza dough 3 Tbsp. olive oil 4-5 cloves roasted...
American Lambsickles with Port-Infused Fig and Apricot Chutney
From: Executive Chef Duane Keller, Moon Bay Restaurant, The Gaylord National Resort and Convention Center, National Harbor, MD. Yield: 12 servings. 3...
Grilled Ohio Lamb Steak
Grilled Ohio Lamb Steak Chef Jonathon Saywer, Bar Cento, Cleveland, OH. Yield: 7-10 steaks. Lamb Steak: 1 whole lamb leg 4 Tbsp. extra virgin olive oil...
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