recipes

Chef Jeffrey Quasha of Morrison Healthcare jumps on the toast trend with a topping of fruit, cheese, honey and crunchy seeds. The healthy combo makes a satisfying morning or afternoon snack.
A tantalizing mix of pork and seasonings is enveloped in a cornmeal based crust. These pockets of goodness are baked to golden perfection.
This healthy alternative to a burger features grilled mahi-mahi and a mango slaw made with cabbage, red bell pepper, red onion and honey.
Chef Lindner elevates a main dish salad by using lobster as the protein and adding apricots, dandelion greens and fava beans for seasonality and color.
Chef Barton Seaver and other sustainability advocates are finding that many trash fish varieties make tasty, economical and eco-conscious substitutes.
Chef Corrine Trang filled these dumplings with a tofu and vegetable mixture for a vegetariain version of traditional Chinese potstickers.
To “veg up” tapas, Roberto Santibanez, chef-owner of Fonda restaurant in New York City, prepares small fritters from black-eyed peas to use as a base.
Jehangir Mehta, chef at Graffiti restaurant in New York City, took the blended burger idea one step further by combining fresh mushrooms with salmon.
Chef Joanne Weir led a kitchen workshop showcasing the dishes from Chez Panisse. Local asparagus and grated lemon zest brighten this risotto with fresh flavors.
vegetable ceviche
Sweet and crunchy vegetables are tossed with the enhancing ingredients - cilantro, lemon, garlic, and onion - which give ceviche its pleasing gusto.

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