From: Chef Mark Cleveland & Chef Tanya Fuqua, Avanti Café, Costa Mesa, CA. This recipe was a runner-up in the Southern Peanut Growers 2012 Chefs’ Recipe Contest....More
Chef Kent Rathbun of Abacus, Rathbun’s Blue Plate Kitchen and Jasper’s locations in Texas, offers this recipe for Chick Pea and Grilled Eggplant Soup...More
Executive chef Elise Wiggins of Panzano in Denver gives this recipe for Colorado Lamb Polpettes, Potato Gnocchi, Curried Pine Nuts, Mint Pesto and Goat Cheese...More
From: Chef Tony Mantuano, Spiaggia, Chicago. Yield: 4 servings.
6 oz. sushi-quality tuna, finely diced
3 Tbsp. pistachio oil, plus extra for drizzling
1⁄8 tsp. hot paprika
1⁄4 tsp. sea salt
1⁄4 cup pistachios, shelled, finely chopped...More
