recipes

A combination of cranberries, red cabbage and red onion give this dish its name. Sweet, sour and crunchy tastes and textures make this is a terrific side.
A simple crab salad with red onion, celery and fresh dill, served in a hot dog bun with chips and pickles.
Moving from the dessert menu to the breakfast table, this low-fat bread pudding mixes brown sugar, cinnamon, granola and pears into a sweet wake-up call.
Although chef Franz developed this panini as a lunch item, the combo of bacon jam, pears and blue cheese could be just as appropriate for breakfast or brunch. Both the jam and caramelized pears can be made ahead of time to speed up the prep. ...
The humble ham-and-cheese sandwich gets an upgrade with black forest ham, Brie, arugula and a turn in the panini press. It’s an easy grilled sandwich to prepare to order, and is often requested at Morrison’s dining venues.
French colonists left the Vietnamese with a taste for baguettes and pate for their banh mi sandwiches. Instead of the usual pork, chef Villacrusis uses grass-fed steak for his version of banh mi, with the surprise addition of Brie cheese. Pickled vegetables and sliced jalapenos add the traditional...
Condiments and sauces are on the rise as a way to make a sandwich stand out from the crowd. At One Flew South, the kitchen adds two housemade preps—fig relish and curried mustard—to differentiate its pulled duck sandwich. ...
Spring rolls are always popular as an appetizer. In this version the turkey adds a new flavor and works well with the salty dipping sauce.
An Asian inspired chicken soup, well-flavored with lemongrass and ginger. The chow fun noodles and napa cabbage add a great touch.
Green beans take on a whole new life when stir fried with sambal bajak (fried chili-pepper relish) and other Asian seasonings. Serve garnished with sliced scallions.

Pages