Photo: Michael PisarriFrom Executive Chef Alex Q. Becker, Kuro Japanese Craft Kitchen, Seminole Hard Rock Hotel & Casino, Hollywood, FL. Yield: 1 serving. 6 oz. ribeye steak 3 oz. miso 1 oz. sake 1 oz. mirin 1 oz. sugar 1 oz. pinenuts, pu...

Piero SelvaggioFrom: Piero Selvaggio, Valentino, Santa Monica, CA. 1 lb. of fusilli pasta ½ cup freshly grated Parmigiano cheese ½ cup dry aged ricotta (grated or crumbled) 2 fillets of anchovies (optional) 2 crushed garlic cloves 3 fresh...

Photo: Pure Leaf Unsweetened Iced TeaFrom: Chef Gail Simmons, “Top Chef” judge. Yield: 4 servings.   1 shallot, thinly sliced and separated into rings 2 Tbsp. all-purpose flour 2 Tbsp. canola oil 1½ tsp. salt, divided 8 oz. vermicelli rice ...

From: Bluestem Brasserie, San Francisco.  Yield: 1 serving. 2 oz. Maker’s Mark ½ oz. American honey bourbon ½ oz. peach schnapps 2 oz. iced tea as needed for garnish, lemon wheel Create the drink in a pint glass. Shake and strain over f...

From: Owner/beverage director Jenny Schwarz, Hopscotch, Oakland, CA. Yield: 1 serving...