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Have a Ball

Meatballs get cheesy
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Michael Leviton is a six-time James Beard Foundation Award nominee and the recipient of numerous national culinary awards. He worked at Le Bernardin and Le Cirque in New York City before returning to his hometown of Newton, Massachusetts, to open the celebrated French-inspired bistro Lumière in 1999. In 2010, he was appointed as chair of Chefs Collaborative and, in the summer of 2011, opened Area Four in Cambridge, Massachusetts.

Area Four, 500 Technology Sq., Cambridge, MA; 617-758-4444 or areafour.com

Butter Up

Popcorn for your next movie night
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After spending time in Madrid, Simon Dolinky moved to New Orleans to work at John Besh's August and Susan Spicer's Bayona. In 2005, Dolinky headed to San Diego's JSix Restaurant and BLVD 16 Restaurant & Lounge in Los Angeles before he became the executive chef of Saltbox Dining & Drinking in San Diego.

Saltbox Dining & Drinking, 1047 Fifth Ave., San Diego, CA; 619-515-3003 or saltboxrestaurant.com

Dip It

A new use for seasonal squash
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Coby Lee Ming has worked at 211 Clover Lane, Le Relais and Wiltshire Pantry in Louisville, KY. In 2011, she became the executive chef at Harvest Restaurant.

Harvest Restaurant, 624 E. Market St., Louisville, KY; 502-384-9090 or harvestlouisville.com

Family Favorite

A can't-miss whole fish
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After graduating from the University of Michigan in Ann Arbor, McCall spent several years working in Detroit restaurants before moving back to Ann Arbor to be the sous chef at the now-closed Eve the Restaurant. In 2007, he launched the now-closed Everyday Cook, a quick, casual lunch restaurant. McCall is now the chef at Mani Osteria & Bar in Ann Arbor, Michigan.

Mani Osteria & Bar, 341 E. Liberty Street, Ann Arbor, MI 48104; 734-769-6700 or maniosteria.com

Loaf Lessons

Meatloaf that's better than Mom's
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Marc Taft has worked as the general manager for The Inn at Evins Mill in Tennessee, Domaso Trattoria Moderna in Washington, D.C., and the now-closed Pacci Ristorante in Atlanta, which was named one of Esquire magazine's Best New Restaurants during his tenure. In the summer of 2011, he opened Chicken and the Egg in Marietta, Georgia.

Chicken and the Egg, 800 Whitlock Ave. Marietta, GA; (678) 388-8813 or chickandtheegg.com

Fresh Start

A sandwich for the New Year
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Julianne Jones apprenticed with bread baker Gérard Rubaud in Westford, Vermont, and has worked in the kitchen at Christophe's on the Green in Vermont. She is the co-owner of Vergennes Laundry in Vergennes, Vermont.

Vergennes Laundry, 247 Main St., Vergennes, Vermont; 802-870-7157 or vergenneslaundry.com

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