Chefs imbue traditional ingredients — from South America, Asia, the Mediterranean and regional American cuisines — with a burst of creativity that results in signature items that keep customers coming back for more...
Photo courtesy of TWOFrom: Executive chef Kevin Cuddihee, TWO Restaurant, Chicago. Yield: varies.
Pasta:
6 duck eggs
4 cups 00 pasta flour
1 Tbsp. extra virgin olive oil
2 Tbsp. whole milk
Duck Confit:
1 cup kosher salt
4 duck leg hin...
Photo: California Avocado CommissionFrom: Chef Kent Rathbun, Kent Rathbun Concepts, Dallas. Yield: 8 servings.
Yuzu-Spicy Tofu Cream:
1 oz. light sesame oil
1 Tbsp. shallots, peeled and chopped
1 tsp. Thai chiles, stemmed and chopped
½ cup...
