More in Chef Recipes

May 20, 2013

Article

Morro Bay BBQ Oysters with Parmesan 1

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
May 20, 2013

Article

Charred Onion Dip

From: Chef Kevin Johnson, The Grocery, Charleston, S.C....More
May 20, 2013

Article

Achiote Grilled Chicken Tostadas with Avocado Black Bean Relish

From: Chef Jeff Rossman, Terra American Bistro, San Diego...More
Apr. 22, 2013

Article

Celebrating Asian flavors

With its fresh, bright flavors, Asian cuisine has inspired new recipe interpretations and menu directions....More
Apr. 22, 2013

Article

Drunken Noodles

From: Chef Jet Tila, The Charleston, Santa Monica, CA...More
Apr. 22, 2013

Article

Black Cod with Sugarcane Marinade

From: Chef Francois Kwaku-Dongo, L’Escale Restaurant, Greenwich, CT...More
Apr. 22, 2013

Article

Paper-Thin Potato Salad

From: Chef Nobu Matsuhisa, Nobu Restaurants...More
Mar. 8, 2013

Article

Going with the grain

More grain-based dishes are migrating to the center of the plate....More
Mar. 8, 2013

Article

Shrimp Creole with Green Onion Quinoa Salad

From: Ralph Brennan, Café B, New Orleans....More
Mar. 8, 2013

Article

Roasted Chicken with Cherry and Almond Wild Rice

From: Chef/owner Jasper Mirabile, Jasper’s, Kansas City, MO....More
Mar. 8, 2013

Article

Slow-Roasted Stuffed Lamb Belly, Farro Salad and Yogurt Dressing

From: Executive chef Matthew Accarrino, SPQR, San Francisco....More
Mar. 8, 2013

Article

Buckwheat Risotto with Pear-Cippolini Chutney

From: Chef Chris Franz, Rattlesnake Club, Detroit....More
Mar. 8, 2013

Article

Pan-Seared Pheasant with Barley, Roasted Brussels Sprouts, Candied Beets and Beer-Carrot Emulsion

From: Chef Andrew Newberg, Sbrocco, Des Moines, IA....More
Mar. 8, 2013

Article

Dill-Stuffed Beef with Edamame and Tofu Orzo

From: Chef Heley Silhacek, Iowa Restaurant Association recipe contest winner....More
Feb. 13, 2013

Article

Edamame Cakes with Soy and Peanut Dipping Sauce

From: Executive chef Meg Grasso....More
Feb. 13, 2013

Article

Quinoa salad ideas for Lenten menus

Quinoa is an ancient grain that has maintained its relevance....More
Feb. 8, 2013

Article

Grilled Avocado Caprese Panini

From Christina MacLachlan, Calfornia Avocado Grill, Escondido, CA...More