More in Food Recipes

Aug. 27, 2012

Article

Sunshine Baked Eggs

This recipe from Jenn Louis at Sunshine Tavern in Portland, OR showcases how eggs can bring new life to non-morning meals...More
Aug. 21, 2012

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A quartet of intriguing pizza combinations

Inspired pizza recipes for fall menus...More
Jul. 31, 2012

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Six recipes with a kick: Tacos, quesadillas and bourbon chili

From tacos to chili, take a look at inspired updates on these casual classics...More
Jul. 20, 2012

Article

Grilled Alaska Halibut Tacos with Cucumber Citrus Salsa

Mary Sue Milliken and Susan Feniger from Border Grill restaurants give this recipe for grill halibut tacos...More
Jul. 20, 2012

Article

Swordfish a lo Macho

Executive chef Oscar del Rivero from Jaguar Ceviche Spoon Bar & Latam Grill in Coconut Grove, FL provides this fresh seafood dish...More
Jul. 20, 2012

Article

Mole of Duck in Puff Pastry

Use duck in pastry with this recipe from chef Eric Aber of Home Grown Cafe in Newark, DE...More
Jul. 20, 2012

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Grilled American Lamb Loin Chop with Tomatillo Chutney

Chef Tim Love from the Lonesome Dove Bistro in Ft. Worth, TX give his recipe for grilled lamb loin...More
Jul. 20, 2012

Article

Mascarpone Mexique Napoleon

Chef Michael J. Watz of Normal, IL provides this sweet recipe for Mascarpone Mexique Napoleon...More
Jul. 20, 2012

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Lucha Libre Idaho Tater Tacos

Susan Goss, executive chef at West Town Tavern in Chicago, provides this recipe for tater tots...More
Jul. 20, 2012

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Grape Sofrito on Grilled Polenta with Mascarpone

This recipe for grape sofrito comes from Chef Scott Samuel at the CIA Greystone...More
Jul. 19, 2012

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Signatures: Porchetta alla Romana

Restaurant Hospitality breaks down this signature dish from Flour in suburban Cleveland...More
Jul. 19, 2012

Article

Chicken with an Accent

Take a look at this Latin American inspired chicken recipes from Kokoriko Natural Rotisserie in Miami and Maya in New York City...More
Jun. 26, 2012

Article

Sirloin Burgers with Spicy Berry Ketchup

Yield: 6 burgers....More
Jun. 26, 2012

Article

Pulled Veal with Sweet & Savory BBQ Sauce

Yield: 24 servings...More
May 31, 2012

Article

Sandwiches get a bigger bite of orders, study finds

Sandwiches are more popular than ever, thanks to lower prices, greater variety, fresher ingredients, flexible portions and healthier choices, Technomic says....More
May 23, 2012

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Five recipe ideas with an Asian accent

Flavor combos and presentations to spice up summer menus...More
May 17, 2012

Article

Bibimbap

Yield: 24 servings....More
May 2, 2012

Article

Mimosas, bacon rule at top brunch spots

Customers in search of hangover cures gravitate to bacon, eggs and cheese...More
Apr. 17, 2012

Article

Ten tempting recipes for National Soyfoods Month in April

Take a look at these ideas for featuring plant-based protein on your menu, including recipes that use edamame, tofu, tempeh and more...More
Apr. 3, 2012

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Four egg ideas for spring menus

Chefs give eggs creative riffs, from pairing them with lamb to using duck eggs rather than the typical chicken eggs....More
Apr. 3, 2012

Article

Quinault Tribe Steelhead Trout With Wild Mushrooms and Orange-Scented Beets

This seasonal recipe is served with pickled saltwort and features Steelhead Trout that comes directly from the Quinault Indian Nation....More
Apr. 3, 2012

Article

Super Foods Salad With Chive Vinaigrette 6

From: Chef Lisa Hemenway, Fresh, Santa Rosa, CA....More
Mar. 27, 2012

Article

Six melty and memorable sandwiches for National Grilled Cheese Month

Chefs use cheeses ranging from brie to blue to create sandwiches that celebrate National Grilled Cheese Month....More
Mar. 22, 2012

Article

Cayenne and Dried Cherry White Albacore Tuna Salad

Yield: 28 4-oz. portions. 1 43-oz. Chicken of the Sea® White Albacore Pouch Tuna 3 cups mayonnaise ¼ cup cayenne pepper 2 cups chopped green onions 2 cups almond slices 2 cups dried cherries...More
Mar. 22, 2012

Article

Skewered Shrimp & Blackberries with Sesame Ginger Marinade, and Strawberry Watermelon Aqua Fresca

Yield: 6 servings. Skewered Shrimp and Blackberries with Sesame Ginger Marinade: 1 package (6 oz.) Driscoll’s Blackberries 1 mango, peeled, cut in ¼” thick wedges 12 oz. uncooked shrimp, peeled and deveined (about 26 count size) 12 wooden skewers 2 Tbsp. soy sauce 1 Tbsp. rice wine vinegar...More