Aug 31, 2015

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Aug 31, 2015

From: Bluestem Brasserie, San Francisco. Yield: 1 serving. 2 oz. Maker’s Mark ½ oz. American honey bourbon ½ oz. peach schnapps 2 oz. iced tea as needed for garnish, lemon wheel Create the drink in a pint glass. Shake and strain over f...

Black Tea Birdie

Aug 31, 2015

From: Owner/beverage director Jenny Schwarz, Hopscotch, Oakland, CA. Yield: 1 serving...

Beluga Lentil Salad

Aug 26, 2015

From: Flora, Oakland, CA. Yield: 24 ¾-cup servings...

Fresh Shrimp with Charred Corn Relish, Parsley Butter and Arugula

Aug 26, 2015

Photo courtesy of Apeiro Kitchen From: Executive chef David Blonsky, Apeiro Kitchen & Bar, Delray Beach, FL. Yield: 4 servings. 2 lb. fresh Florida shrimp, cleaned and deveined 4 ears fresh Florida corn, shucked, kernels cut off the cob 6 vi...

Tomato Basil Pie

Aug 24, 2015

From: Chef Jack Gilmore, Jack Allen’s Kitchen, Austin, TX. Yield: 1 pie...

Heirloom Tomato Salad

Aug 24, 2015

From: MK The Restaurant, Chicago. Yield: 1 serving...

Build a Better: Tomato dish

Aug 24, 2015

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Summer menu additions at Donald Trump’s signature restaurant

Aug 20, 2015

Love him or hate him, no one can deny that Donald Trump has given a jolt of energy to the Republican presidential selection process so far this summer. As a restaurateur, Trump is hoping some new seasonal additions will have a similar effect on...