Bilbao Chorizo-Onion Tart
Bilbao Chorizo-Onion Tart
Dec 07, 2007
American Egg Board From: Executive chef/owner Jennifer Jasinski, Rioja Restaurant, Denver. Yield: 12 servings (2 10” tarts)...
Fennel -Seasoned Shrimp with Arugula and Taggiasca Olive Relish
Fennel -Seasoned Shrimp with Arugula and Taggiasca Olive Relish
Dec 07, 2007
Ocean Garden From: Chef Don Curtiss, Volterra Restaurant, Seattle. Yield: 2 servings...
Salad of Artichoke and Fava Beans with Arugula and Ricotta Dura
Dec 07, 2007
From: Executive Chef Robbie Lewis, Bacar, San Francisco. Yield: 6 servings...
Seared Shrimp with Roasted Pepper Salad and Grilled Parmesan Polenta
Seared Shrimp with Roasted Pepper Salad and Grilled Parmesan Polenta
Dec 07, 2007
Ocean Garden From: Chef Jeremy Anderson, Elliott’s Oyster House, Seattle. Yield: 4 servings...
Great Beginnings
Great Beginnings
Nov 20, 2007
FAB FIRST COURSE: lobster-stuffed deviled eggs, created by chef Jennifer Jasinski of Rioja. Appetizers and creativity go hand-in-hand. Familiar ingredients—eggs, for instance—take on a new image in the hands of the country’s chefs. In Cleveland...
Harissa Glazed Lamb Kebabs
Harissa Glazed Lamb Kebabs
Nov 20, 2007
From: Chef Joseph antonishek, minx restaurant and lounge, Glendale, Ca...
The Avocado
The Avocado
Nov 20, 2007
From: Chef Blythe Beck, Hector’s on Henderson, dallas. ...
King Crab and Cantaloupe Margarita
King Crab and Cantaloupe Margarita
Nov 20, 2007
Yield: 8 servings. ...
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