From charcuterie to infused liquors and ice cream, more restaurants are offering their own take on menu classics. This month's recipes provide examples as diverse as ketchup, ravioli and avocado-wedge fries. Chef John Therres of the M Bar in Washington, DC, shares a recipe for Bacon and Blue Cheese Sliders with Pear Ketchup. From chef/owner Jeffrey Blank of Hudson's on the Bend in Austin, TX, comes the idea for the Hot and Crunchy Avocado Cone. These avocado wedges are dipped into a ...
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