Stuffing a baked potato with eggs, smoked salmon and a light potato salad converts the simple spud into a hearty breakfast dish. The ingredients can be varied to move this recipe from an upscale item to a more mainstream one. Crumbled sausage or chopped bacon, for example, can stand in for the...
At the four-star Le Bernardin, seafood is the star of the plate. Sustainability is key to Chef Ripert's fish and shellfish purchasing decisions. For this recipe, he chooses sustainable Alaskan cod fillets and sautes them quickly to preserve their delicate flavor and texture. Local vegetables...
At The Green Well, the chefs steam the mussels in local beer, flavor-boosted with caramelized onions, garlic, tomatoes and chili flakes. Served in a bowl with toasted bread to sop up the juices, it makes for good eating as an appetizer or an entree.
Farm-raised rainbow trout is recognized as sustainable and recommended as a smart choice by several seafood-watch organizations. Chef Mantuano prepares the trout Tuscan-style, rounding out the fillets with olive oil-roasted artichokes, potatoes and white beans.
Roasting crab brings out flavors from the shell that you just can’t get from the steamer or a pot of water. This dish marries the deep tones of roasted Alaska snow crab with the smoky tease of a lime-chipotle vinaigrette.
You don’t need to be on a tropical island to feature island-themed dishes. This fish recipe has a hint of coconut and spices, creating a great summer or spring menu item.
Featuring flavorful and colorful shrimp, this salad is a healthy option for lunch or dinner. Plus, its combination of veggies and quinoa makes for a colorful dish.
Chef Gutierrez has simplified a classic tartine into an easy-to-handle open-face sandwich. Golden beets, peppers and slender green beans supply a good portion of vegetables for lunch; mayonnaise blended with edamame creates a unique spread. The combination of higher-end ingredients is an...
At The Breadfruit, a Jamaican restaurant, Chef Allen incorporates island ingredients such as mango, red snapper and Calypso sauce into a light appetizer with a Caribbean beat.
These rich and spicy croquettes are topped with a quail egg, turning them into a dish that could be just as much at home on a brunch menu as on the starter list at dinner.
“This is a signature dish that highlights the fresh Pacific Northwest salmon. It is served at Sunnyside Medical Center as well as the Westside Medical Center, our brand new hospital in Hillsboro Oregon,” says Greg Gates, regional executive chef for Kaiser Permanente.
