Feijoada
Feijoada
Dec 01, 2015
From: Chef John Manion, La Sirena Clandestina, Chicago. Yield: varies...
Sweetbreads
Saba Glazed Veal Sweetbreads
Dec 01, 2015
From: Chef Michael Shackelford, formerly of Trelio Restaurant, Clovis, CA. Yield: 4 servings...
Purple Causa Morada
Purple Causa Morada (Peruvian Chicken Salad)
Dec 01, 2015
From: Andina, Portland, OR. Yield: 6 servings...
Crispy Tempura Avocado, Yuzu-Spicy Tofu Cream
Dec 01, 2015
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...
Bacon and Egg Potato Salad
Bacon and Egg Potato Salad with Greek Yogurt
Dec 01, 2015
From: Chet Jet Tila. Yield: 200 tasting portions...
Tuna Wonton Tacos
Charred Tuna Wonton Tacos
Dec 01, 2015
From: Chef Richard Sandoval, Zengo, Denver. Yield: 2 tacos...
Braised Lamb Shanks on Mashed Fingerlings
Dec 01, 2015
Photo: The American Lamb Board From: Chef Duane Keller, Walker’s Grille, Alexandria, VA. Yield: 6 servings   Braised Lamb Shanks: 6 lamb hindshanks, 18 oz. each     4 oz. herb oil (recipe follows)     2 oz. carrots, scrubbed, large diced   ...
Washington DC farmers market
D.C. restaurants take local sourcing to new heights
Nov 20, 2015

Two Washington, D.C., restaurants — Masseria and Bayou Bakery, Coffee Bar and Eatery — go above and beyond when it comes to local sourcing.

Daniel Boulud cooking demo
Daniel Boulud's 3 ways to make a lobster roll
Nov 20, 2015

Fine-dining chef and restaurateur Daniel Boulud prepares the ultimate cocktail party appetizer for Bloomberg: lobster salad, three ways.

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Top 10 beverage trends for 2016
Nov 18, 2015
Building beverage business is tied to trends that spring from the food and drink worlds. “Our research shows that specialty beverages are growing rapidly on foodservice menus,” says Brenda Renee Turner, marketing director of beverage...
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