Chef Raichlen marinates tender baby back pork ribs in a spicy sweet mixture highlighted by the Southeast Asian flavors of seeded Thai chilies, lemongrass and fish sauce. Then he grills the ribs until the meat falls off the bone.
Fresh strawberries add a sweet, juicy note and pretty red color to hummus, making it a hit with kids, says Executive Chef Bryan Ehrenholm. Grown-up diners will also appreciate this new twist on a favorite snack.
The Korean dish bulgogi is reimagined here in an innovative presentation that jumps on the bowl trend. Instead of piling the mixture into individual serving bowls, Chef Bennett scoops out small heads of iceberg lettuce to create edible bowls.