More in Recipes

Feb. 22 is filled with splashy promotion potential for full-service restaurants....More

Quinoa is an ancient grain that has maintained its relevance....More

From: Chef Benjamin Ford, Ford’s Filling Station, Culver City, CA...More

From: Chef/owner Manny Mendez, Kuba Kuba, Richmond, VA....More

From: Executive sous chef Carolyn Krumpe, Renwood Winery, Plymouth, CA. This recipe won the Entrée Category of the Southern Peanut Growers’ 2013 Chefs’ Recipe Contest...More

Yield: 8 servings...More

From: Chef Tim Spinner, Cantina Feliz in Ft. Washington, PA and La Calaca Feliz, Philadelphia...More

While the rise of casual dining has contributed to the growth of these hand-held wonders, sandwiches have proven themselves to have great staying power...More

The Top Chef creates a Pigskin Burger that layers several cuts of pork on top of a ground pork patty....More

From: Executive chef Oscar del Rivero, Peacock Garden Cafe, Coconut Grove, FL....More

From: Director of culinary/corporate executive chef John Storm, Hard Rock Cafe International....More

Yield: 12 servings....More