Yield: 16 servings...

From: Chef Kenny Bowers, Kenny's Wood Fired Grill, Dallas, TX. Yield: 2 quarts...

From: Executive chef Edward Leonard, CMC, AAC, Westchester Country Club, Rye, NY. Yield: 6 servings...

From: Chef Josiah Stone, Sent Sovi, Saratoga, CA. Yield: 6 servings...

Yield: 6 servings...

From: Chef de cuisine Chris Rendell, Double Crown Restaurant, New York City. Yield: 4 servings...