Duck Egg Pasta with Duck Confit
Dec 01, 2015
Photo courtesy of TWOFrom: Executive chef Kevin Cuddihee, TWO Restaurant, Chicago. Yield: varies. Pasta: 6 duck eggs 4 cups 00 pasta flour 1 Tbsp. extra virgin olive oil 2 Tbsp. whole milk Duck Confit: 1 cup kosher salt 4 duck leg hin...
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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