Peanut Butter Jersey Oct 20, 2015 Courtesy of Buddy V's RistoranteFrom: Buddy V’s Ristorante, Las Vegas. Yield: 1 serving. 1 ½ o. Stoli Chocolat Kokonut 4 oz. Marie Brizard Chocolat Royal Liqueur 2 oz. peanut butter mix Peanut Butter Mix (yields 12 oz.): 6 oz. Real Cocon... Build a Better: Next-gen pasta dish Oct 20, 2015 • See more Food Trends Breakfast daypart sales surge could accelerate Oct 19, 2015 • See more Consumer Trends Agnolotti Stuffed with Chicken Thighs Oct 19, 2015 From: Chef Alexander Alioto, Nostra Spaghetteria and Bar Mia, San Francisco. Yield: varies... 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... Load More first previous … 273 274 275 276 277 278 279 280 281 … next last Load More
Build a Better: Next-gen pasta dish Oct 20, 2015 • See more Food Trends Breakfast daypart sales surge could accelerate Oct 19, 2015 • See more Consumer Trends Agnolotti Stuffed with Chicken Thighs Oct 19, 2015 From: Chef Alexander Alioto, Nostra Spaghetteria and Bar Mia, San Francisco. Yield: varies... 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... Load More first previous … 273 274 275 276 277 278 279 280 281 … next last Load More
Breakfast daypart sales surge could accelerate Oct 19, 2015 • See more Consumer Trends Agnolotti Stuffed with Chicken Thighs Oct 19, 2015 From: Chef Alexander Alioto, Nostra Spaghetteria and Bar Mia, San Francisco. Yield: varies... 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... Load More first previous … 273 274 275 276 277 278 279 280 281 … next last Load More
Agnolotti Stuffed with Chicken Thighs Oct 19, 2015 From: Chef Alexander Alioto, Nostra Spaghetteria and Bar Mia, San Francisco. Yield: varies... 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... Load More first previous … 273 274 275 276 277 278 279 280 281 … next last Load More
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... Load More first previous … 273 274 275 276 277 278 279 280 281 … next last Load More
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... Load More first previous … 273 274 275 276 277 278 279 280 281 … next last Load More
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... Load More first previous … 273 274 275 276 277 278 279 280 281 … next last Load More
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... Load More first previous … 273 274 275 276 277 278 279 280 281 … next last Load More
Dirty Duck Hunter’s Chili Oct 19, 2015 From: Chef Danny Trace, Brennan’s of Houston. Yield: 8 servings... Load More first previous … 273 274 275 276 277 278 279 280 281 … next last Load More