Bacon-Wrapped Wisconsin Menage with Honey-Glazed Cipollini Onion Skewers
Bacon-Wrapped Wisconsin Menage with Honey-Glazed Cipollini Onion Skewers
May 01, 2009
From: Chef John Caputo, Bin 36, Chicago. Yield: 4 servings...
Drink Your Fruits & Vegetables
May 01, 2009
Orange and apple juice step aside. Who could possibly miss what's happening in the fresh juice section in the grocery store produce department? Clearly, something hip is happening...
Shiitake Mushroom and Goat Cheese Toasts
Shiitake Mushroom and Goat Cheese Toasts
May 01, 2009
From: Chef Cindy Pawlcyn, Cindy's Backstreet Kitchen, St. Helena, CA. Yield: 6 servings...
Blueberry Margarita
Blueberry Margarita
May 01, 2009
Adapted from: Bar manager Mark Goyetche, Lopez Southwest Food Club, Cleveland, OH. Yield 1 serving...
Crispy Plaintain-Crusted Crab Cake with Mango Habanero Salsa
Crispy Plaintain-Crusted Crab Cake with Mango Habanero Salsa
May 01, 2009
Yield: 12 servings...
For Starters
For Starters
May 01, 2009
Appetizers these days offer a menu double-whammy, answering the customers' demands for small tastes of luxury items while providing you with a showcase for your creativity and cuisine style. On the recipe pages that follow you'll find bite-sized...
Shrimp & Grits
Shrimp & Grits
May 01, 2009
From: Executive chef Wesley True, True, Mobile, AL. Yield: 6 servings...
Kale and Pear Smoothie
Kale and Pear Smoothie
May 01, 2009
Yield: 4 cups ...
Lobster, Avocado and Aromatic Vegetables with Cilantro Mint Vinaigrette
Lobster, Avocado and Aromatic Vegetables with Cilantro Mint Vinaigrette
May 01, 2009
From: Chef Enoch Roshan, Restaurant Associates. Yield: 4 servings...
Truffled Polenta Gnocchi with Braised Pork Cheek Ragu
Truffled Polenta Gnocchi with Braised Pork Cheek Ragu
May 01, 2009
From: Chef Travis Hyde, Z Cucina Ristorante, Columbus, OH. Yield: 4 to 6 servings...
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