Spring Gnudi with Crab, Spring Peas and Lemon

Oct 19, 2015

From: Chef Lou Piuggi, Naples Ristorante e Pizzeria e Bar, Bethesda, MD. Yield: 4 servings...

Gnocchi with Mussels and Clams

Oct 19, 2015

Adapted from The New American Table by chef Marcus Samuelsson. Yield: 6 servings...

Spaghetti with Pistachio Pesto and Mint Ricotta

Oct 19, 2015

From: Chef Todd English. Yield: 4 servings...

Red Wine Braised Lamb Shank Pasta with Grilled Broccolini, Roasted Garlic and Crispy Poached Egg

Oct 19, 2015

Photo: American Lamb BoardFrom: Chef Adam Sappington, The Country Cat, Portland, OR. Yield: 6 servings. Braising Liquid: 4 lamb shanks 1 onion, peeled and sliced 1 fennel bulb, sliced 8 garlic cloves, peeled and sliced 2 rosem...

Dirty Duck Hunter’s Chili

Oct 19, 2015

From: Chef Danny Trace, Brennan’s of Houston. Yield: 8 servings...

Build a Better: Pepper dish

Oct 19, 2015

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Sponsored Content

The many faces of chili

Oct 14, 2015

Perception of ‘real chili’ differs regionally as operators add their own twists to this flavorful favorite. Sponsored by TABASCO® Foodservice.

15 sweet inspirations for National Dessert Month

Oct 14, 2015

Fruit-based creations and hearty flavors such as Pistachio Pie from WildFlour in Charleston, SC, and Candied Duck Bacon Maple Fried Ice Cream from Chef Eric Lackey, Ulele, Tampa, FL, set the scene for fall dining. Ethnic cuisines are inspiring a...

Meyer Lemon Mascarpone Custard

Oct 14, 2015

Photo: SunkistFrom: Chef Don Curtiss, Volterra, Kirkland, WA. Yield: 12 servings. 4 gelatin sheets (gold strength) ¼ cup cold water 2 Tbsp. fresh Meyer lemon juice 4 tsp. Meyer lemon zest, finely minced 2 cups heavy cream 1 cup sugar 3½ ...