From: Chef Skyler Watchorn, Seasons at Rose Creek, Fargo, ND. $1,000 First Prize Winner in the Entree Category of the Peanut Advisory Board 2008 Chef Recipe Contest. Yield: 24 servings...
From: Executive chef Brian Massie, Brand Steakhouse at the Monte Carlo, Las Vegas. Yield: varies...
For many customers, steaks elevate the dining experience. Steak can be a splurge food for celebrations, or a more frugal menu choice, depending on portion size and preparation style. This month's recipe inspirations run the gamut. Brand Steakhouse...
In France, the term appellation d'origine contrôlée, which is often seen on bottles of wine, translates to “appellation of controlled origin,” and today the term is sometimes applied to agricultural and dairy products, as well as to wine...
From: Executive chef Elias Iglesias, Morton's, The Steakhouse New York City. Yield: 4 servings...
