Oct 08, 2015

From: Chef Wenford Patrick Simpson, B.B. King’s Blues Club & Grill, NYC. Yield: 1 cheesecake...

Oct 08, 2015

From: Hakkasan, Fontainebleau Miami Beach. Yield: 9 servings...

Oct 08, 2015

Photo: National Mango BoardFrom: Tao Asian Bistro, Las Vegas. Yield: 12 servings. 2 qt. whole milk 2 cups arborio rice 2 vanilla beans, split 1 cup sugar 2 14-oz. cans unsweetened coconut milk 2 ripe fresh mangos, peeled, seeded and diced...

Pumpkin craze reaches pizzerias

Oct 07, 2015

Pizzetteria Brunetti in New York City tops one of its pies with pumpkin.

Pumpkin Crème Brulee

Oct 06, 2015

Photo: California Milk Advisory BoardFrom: Chef Jose Luis Ugalde. Yield: 12 servings. 1 pumpkin (about 3 lb.), seeded and quartered pinch of salt 2 Tbsp. light brown sugar, plus ¾ cup for caramelizing 1 qt. heavy cream ½ tsp. ground cinnam...

Pumpkin desserts ride wave of popularity

Oct 06, 2015

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Baked Pumpkin Custard

Oct 06, 2015

Photo: California WalnutsFrom: Patrick Mulvaney, Culinary Specialists Catering and Mulvaney’s B&L, Sacramento. Yield: 6 servings. 6 small sugar pumpkins (12-16 oz. each, about 4” diameter), to be used as decorative bowls* ¾ cup sugar 1 tsp...

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Syrups Take a Walk on the Savory Side

Oct 05, 2015

Chefs, operators find creative applications for flavorful syrups beyond desserts, beverages.

4 dives serving great food in funky digs

Oct 05, 2015

White tablecloths, sparkling silver and gleaming chandeliers are so yesterday. By now, Americans have seen it all, and they no longer want to get dressed up just to eat out. Hell, most of their meals are eaten in restaurants. What they want is...