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Going with the grain

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

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May 20, 2013

Article

Smoked Grit Fries

From: Executive chef Trevor Ogden, Chambers Eat + Drink, San Francisco...More
May 20, 2013

Article

Morro Bay BBQ Oysters with Parmesan

From: Chef Kelly Wangard, The Steakhouse at the Paso Robles Inn, San Luis Obispo, CA...More
May 20, 2013

Article

Potato Shooters

From: Mixologist Joy Perrine, Jack’s Lounge, Louisville, KY...More
May 20, 2013

Article

Grass-Fed Beef Meatballs

From: Chef Michael Leviton, Area Four, Cambridge, MA...More
May 20, 2013

Article

Cactus Salad With Portobello Mushroom

From: Executive chef Oscar Del Rivero, Talavera Cocina Mexicana, Coral Gables, FL...More
May 20, 2013

Article

Sourdough Fried Mussels With Preserved Lemon and Horseradish Dipping Sauce

From: Executive chef Mark Goldberg, Park Restaurant and Bar, Cambridge, MA....More
May 20, 2013

Article

Crispy Mango Fish Rolls

From: Chef Danielle Allen, The Breadfruit, Phoenix, AZ....More
May 20, 2013

Article

Thai Coconut Shrimp

From: Executive chef Chandon Clenard, Pacific Catch, San Francisco....More
May 20, 2013

Article

Stuffed Lamb Meatballs

From: Executive chef/owner Adam Sappington, The Country Cat Dinner House and Bar, Portland, OR....More
May 20, 2013

Article

Pistachio Custard "Sformato" with Artichokes

From: Executive Chef Nathan Hood, Next Door Bistro, Mount Pleasant, SC....More

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