Chef Stout transforms avocado toast, currently trending on breakfast menus, into a savory starter enhanced with crab meat. He ramps up flavor with garlicky aioli, serrano chilies and lemon zest; sliced baby turnips add crunch.
The Chinese dumplings known as pot stickers no longer are limited to Asian menus. Frozen pot stickers are readily available and can be customized with a chef’s signature touches. At Red Star Craft House, housemade pickled mango slaw and red pepper jam add textural interest and trendy flavors.
These crisp carriers often incorporate whole-grain flours, nuts and seeds to further differentiate them from ordinary toasts or commercial crackers. Juicy red grapes and creamy mascarpone add contrasting texture in this recipe.
Small plates are the format at Chef Bernstein’s new restaurant, CENA, with a special focus on vegetable-centric preparations. One of the most popular items is a grilled cauliflower “steak” served with pickled garlic aioli, almonds, golden raisins and capers.