recipes

Make this seasonal salad an eye-catching grab-and-go item by layering all the ingredients in a Mason jar. Swap out the jar for a clear plastic container if customers are taking the salad to a patio or picnic.
Housemade lamb sausage separates this breakfast sandwich from the pack. Forming the sausage mixture into a patty makes it easy to pick up and eat on the go.
These handheld pies may have originated in Britain, but here they pick up an Indian accent with their vindaloo-spiced pork filling. They can be eaten hot or at room temperature. ...
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.

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