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Going with the grain

More grain-based dishes are migrating to the center of the plate.

Read and Discuss

Jun. 17, 2013

Article

Blue Corn Waffle with Chipotle Shrimp

From: Chef Jeff Bolton, Kachina Southwestern Grill, Westminster, CO...More
Jun. 17, 2013

Article

Naga Dog

From: Chef Jet Tila, The Charleston, Santa Monica, CA...More
Jun. 17, 2013

Article

Soy Ginger Sauce for Marinated Crab Claws

From: Chef Frank Stitt, Highlands Bar & Grill, Birmingham, AL...More
Jun. 17, 2013

Article

Mango Jicama Enchiladas

From: Chef Chris Mortenson, La Condesa, St. Helena, CA...More
Jun. 17, 2013

Article

Potato Vodka Soup

From: Chef Keith Otter, Desert Sage, La Quinta, CA...More
Jun. 17, 2013

Article

Mango Panna

From: Executive chef Chhimi Dorje, The MasalaWala, New York, NY...More
Jun. 12, 2013

Article

Potato Taquitos

From: Chef Barbara Sibley, La Palapa, NYC...More
Jun. 12, 2013

Article

Barbecue Braised Mushrooms

From Chef Garrett Pittler, Loews Hotel Restaurant, Nashville...More
Jun. 12, 2013

Article

Striped Bass Crudo with Blood Orange and Jalapeno

From: Chef Rex Hale, Three Sixty, St. Louis....More
May 20, 2013

Article

Smoked Grit Fries

From: Executive chef Trevor Ogden, Chambers Eat + Drink, San Francisco...More

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