Dec 01, 2006

From: Chef Ralph Pallarino, Stella Blu Restaurant, Conshohocken, PA. Yield: 5 servings...

Dec 01, 2006

Yield: 48 servings...

Dec 01, 2006

From: Chef Michael Symon of Lola and Lolita restaurants, Cleveland, OH. Yield: 12 servings...

Dec 01, 2006

From: Executive Chef Bernard Guillas, The Marine Room, La Jolla, CA. Yield: 6 servings...

Dec 01, 2006

From: Owner Chuck Manfredonia, Via Cucina, Metro Washington, D.C. Yield: 12 servings...

Dec 01, 2006

From: Chef /owner Frank Scibelli, Mama Ricotta’s and Cantina Fifteen Eleven, Charlotte, NC. Yield: 4 servings...

Dec 01, 2006

From: Chef Jacky Robert, Petit Robert Bistro, Boston. Yield: 4 servings...

Dec 01, 2006

Linton Hopkin From: Chef Linton Hopkin, Restaurant Eugene, Atlanta. Yield: 8 servings...