Too often, Middle Eastern restaurants in this country are predictable or fall sadly short of any promise. So when a young chef like Micah Wexler comes...More
From: Chef Erik Osol, ilili, New York, NY. Yield: 1 serving. 8 lemons cup lemon juice cup sugar 1 tsp. olive oil tsp. ground sumac tsp. Aleppo pepper...More
From: Bo Kwon, KOi Fusion, Portland (3 mobile trucks and 3 stationary locations). This recipe was a winner in the Food Truck Cuisine category of the recent...More
Recipe provided by Phillips Foods, Inc., submitted by Chef Dennis Friedman. Yield: 4 servings. 16 oz. Phillips Jumbo Lump Crab Meat 4 8-10" circular rice...More
From: Moss Beach Distillery, Moss Beach, CA. Yield: 2 servings. 6 oz. shredded Monterey Jack Cheese 3 oz. crab meat Fresh California Avocado*, peeled...More
From: Chef Michael Maddox, Le Titi de Paris, Arlington Hts., IL. Yield: 2 servings cup pear puree 1 Tbsp. extra-bitter cocoa powder 1 Tbsp. creme de cacao...More
From Chef Kimberly Morabito, Table Nectar, Oakland, CA. Yield: 6 servings; 3 cups. 2 oz. raw cashews (soaked for 3 hours) 3 oz. extra virgin coconut oil...More
Yield: 12 servings. 12 American lamb rib chops, frenched 1 cups extra virgin olive oil 30 cloves garlic, crushed cup white wine cup lemon juice cup mint...More
