More in Recipes

Jan. 18, 2013

Article

Cloud 9 Roasted Pear, Spinach & Gorgonzola Omelet

From: Senator Inn & Spa, Augusta, ME....More
Jan. 18, 2013

Article

Urban Table Morning Potatoes

From: Executive chef Brad Gilmore,Urban Table, Prairie Village, KS....More
Jan. 18, 2013

Article

Xen Lounge’s Chicken & Waffles with Maple Creme and Bacon

From: Chef Neil Shuman, Xen Lounge, Studio City, CA....More
Jan. 18, 2013

Article

Sweet and Savory Onion Pie

Yield: 1 pie, 6 to 8 servings....More
Jan. 18, 2013

Article

Potato Pancake Short Stack

From: Corporate executive chef David Burke, New York Restaurant Group, NYC....More
Jan. 11, 2013

Article

Five egg trends for 2013: Egging us on

Eggs occupy an impressive amount of space on restaurant breakfast menus, and it doesn’t seem likely that will change anytime soon....More
Jan. 8, 2013

Article

Trends in a glass: Classic cocktails reinvented

Consider three recipes to help liven up your establishment's post-holiday cocktail experience....More
Jan. 3, 2013

Article

Mighty whiskey: Brown spirits are golden

Our cocktail landscape is changing—shifting from neutral white spirits such as vodka to more robust drinks featuring brown spirits....More
Dec. 14, 2012

Article

Chef Matt Danko's popcorn pot de crème

"It took a bunch of tweaking, but about six recipes later I came up with what’s on the menu now," Danko says....More
Dec. 3, 2012

Article

Offering a taste of luxury

Whether your customers are seeking splurge cuisine or small plates with big taste, we offer a selection of rich and robust recipe inspirations to round out your menu....More
Nov. 30, 2012

Article

California Avocado Salad with Pineapple Carpaccio, Pomegranate Vinaigrette and Toasted Cashews

From: Chef/owner Nora Pouillon, Restaurant Nora, Washington, DC....More
Nov. 30, 2012

Article

Pheasant with Marmalade

From: Chef/partner Josh McCurrin, Fleming’s Prime Steakhouse and Wine Bar, West Des Moines, IA....More
Nov. 30, 2012

Article

Oscar-Style Filet Mignon

From: Chef Jonathan Lane, Benny’s Chop House, Chicago....More
Nov. 30, 2012

Article

Goat Cheese and Red Onion Skillet

From: Chefs de cuisine Jeff Finan and Jason Richardson, The Green Well, Grand Rapids, MI....More
Nov. 30, 2012

Article

Blue Cheese-Stuffed Dates

Adapted from chef/cookbook author Joanne Weir....More
Nov. 30, 2012

Article

Grasing Duck with Wild Rice

From: Chef Kurt Grasing, Grasing, Monterey, CA....More
Nov. 30, 2012

Article

Parma Ham and Fig Pouches with Winter Fruits

Adapted from a recipe by Piero Selvaggio, Valentino, Santa Monica, CA....More
Nov. 30, 2012

Article

Roasted American Rack of Lamb, Fingerling Potato and Asparagus with Mint Sauce

From: Executive chef Paula DaSilva, 1500° at Eden Roc, Miami....More
Nov. 27, 2012

Article

13 beef trends for 2013: Steak in the future

Strip steak, slow-cooked beef, and surf and turf are expected to be popular on restaurant menus next year....More
Nov. 26, 2012

Article

Seasonal sips with a holiday twist

Consider these promotable drink ideas to offer a flavor of the season....More
Nov. 19, 2012

Article

12 tasty bites: Appetizers with holiday appeal

Finger foods, one-bite wonders, skewers, satays and savory lollipops create just the right party mood....More
Nov. 19, 2012

Article

Creativity essential to healthy halo dishes

With all the buzz about better-for-you or light-and-healthy menu items, the truth is that it’s still all about flavor....More
Nov. 19, 2012

Article

Lettuce Wraps with Spicy Grilled Tofu

Yield: 8 servings....More
Nov. 19, 2012

Article

Sake Seared Tuna with Strawberry Salsa

Yield: 2 servings....More
Nov. 19, 2012

Article

All Blue Idaho Potato Tabouli

From: Executive chef Giuseppe Tentori, Boka, Chicago, IL....More