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Oysters "Rock" Recipe By Chef Spike Gjerde
Make Oysters "Rock" from Woodberry Kitchen in Baltimore.
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Oyster Shooters Recipe By Chef Jaime Leeds
Make Oyster Shooters from Hank's Oyster Bar in Washington, D.C.
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Chile-Garlic Fried Chicken By Chef Michael Solomonov
One of Federal Donuts' creations, chile-garlic fried chicken, is brined overnight and fried not once but twice before being doused in chile-garlic sauce.
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Catalan Spinach Recipe By Chef Katie Button
Plump raisins, crisp green apples, pine nuts and lemon zest boost the greens' basic appeal, and a spoonful of dry sherry delivers a taste of Spain in every bite.
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Crispy Potatoes With Smoked-Paprika Salt Recipe
In this potato dish, executive chef Andrew Hebert's travel muse is chermoula, a traditional Moroccan herb-and-paprika-spiced sauce.
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Lamb Chili With Chickpeas And Raita Recipe By Chef Andrew Carmellini
Lamb Chili with Chickpeas and Raita
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Sweet Onion Mac And Cheese Recipe By Chef Brian McCracken
The base of the dish is soubise, or onion sauce, made using the classic French technique of caramelizing sweet onions and blending them into a smooth purée. The addition of three cheeses and whole milk creates a smooth sauce for orecchiette. Crisp, flash-fried shallots are sprinkled on top of the dish before it's served, which ensures an addictive crunch in each bite.
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Roast Sweet Potato Salad With Chanterelles, Crispy Prosciutto Recipe
Make Roast Sweet Potato Salad with Chanterelles and Crispy Prosciutto from the Tasting Table Test Kitchen.
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Acorn Squash Farro Risotto Recipe
Make Acorn Squash Farro Risotto from Tasting Table National.
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Tri-Color Apple Salad With Tarragon Vinaigrette Recipe
Make Tri-Color Apple Salad with Tarragon Vinaigrette from the Tasting Table Test Kitchen.
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Savory Nut Cocktail Mix Recipe
Make Savory Cocktail Mix from the Tasting Table Test Kitchen.
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Grape-Cognac Cocktail Recipe
Make a Grape-Cognac Cocktail from the Tasting Table Test Kitchen.
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Jerusalem Artichokes And Ketchup Recipe Adapted From The Art Of Living
You may not expect a chef to champion ketchup and pretzel salt. But the two ingredients were key in getting Montreal chef Frédéric Morin to eat his vegetables. Well, one vegetable in particular: Jerusalem artichokes.
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Steak Au Poivre Recipe From Chef Steve Corry
A blanket of black pepper and buttery, brandy-laced pan sauce complete this flavor-packed twist on a French favorite.
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Scallops With Fresh Herbs, Pine, Grapefruit, And Geranium Recipe
Scallops with Fresh Herbs, Pine, Grapefruit and Geranium from Matt Lightner, Atera, New York City
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Ham-And-Cheese Toasts With Jalapeno Cream By Chef Mitchell Rosenthal
Faith's Warm Ham-and-Cheese Toasts With Jalapeño Cream
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Clafoutis Recipe Adapted From Off The Menu By Marissa Guggianna
Clafoutis from Marissa Guggianna at Ten Speed Press
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Mexican Chocolate-Chip Cookies Recipe By Chef Michael Voltaggio
Studded with chunks of Mexican chocolate, this cookie is the lunch-sack standby on steroids.
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Recipe: Maple Thyme Custard
Sweetened slightly with maple syrup and infused with the woody flavor of thyme, the custards are served alongside a thin shard of bacon.
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Texas Okra Recipe By Chef Andrew Wisehart
At his ranch-inspired Texas restaurant Contigo in Austin, Wiseheart sautés sliced okra and tosses it with walnuts, tomatoes and a tangy sherry-based sauce.
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Screaming Greenie Cocktail Recipe Adapted From The Tippler
Screaming Greenie from the Tippler
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Milk Punch Cocktail Recipe From Dan Searing
Cambridge Milk Punch, Adapted from "The Punch Bowl" by Dan Searing
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