recipes

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.
blueberry shrimp edamame salad
For this dish, mixed salad greens are tossed with warm shrimp, walnuts, edamame, and blueberries, sprinkled with feta cheese and drizzled with Lemon Vinaigrette.
blueberry mango soup
A nice summer appetizer or something different to serve for dessert, this little soup is an impressive blend of flavors and simple to prepare.
latin brisket sandwich
This sweet and savory brisket sandwich combines Latin-spiced brisket with jalapeno cheese and mango-jicama slaw on a bread roll. Operators can experiment with different specialty rolls for new iterations.

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