Going global these days isn't difficult. In fact, it's hard not to have a menu that's influenced by the flavors and ingredients of world cuisines. This month's recipes demonstrate the wealth of inspirations available to today's chefs. We're...
From: Executive chef Joshua Linton, Ajasteak & Dana Hotel and Spa, Chicago. Yield: 1 salad...
From: Chef Eric Kleinman, ‘inoteca, New York, NY. Yield: 8-10 servings...
Yield: 1 salmon fillet ...
From: Chef Chris Yeo, Straits Restaurants. Yield: 1 serving...
City Tavern: Birthplace of American Cuisine ...
From: Executive chef/owner Jake Replogle, Haute Taco, Brookfield, WI. Yield: 32 servings...
From: Chef Jason McClure, Sazerac, Seattle. Yield: 4 servings...
