Papaya salad is a classic in Thai and Vietnamese cuisine, traditionally made with matchstick-size pieces of green or unripe papaya. Chef Kho adds juicy mango, cucumber strips and fresh herbs for a refreshing twist on this iconic dish. Tomato salsa balances the salad with spicy notes.
You scream, I scream, they all scream when they see what you’ve done with ice cream. Sandwich a small scoop of vanilla ice cream between two mini chocolate chip cookies and roll the sides in M&M’S Minis Milk Chocolate Candies for a handheld treat patrons won’t want to put down.
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...
Soy-based mayonnaise, Parmesan cheese, tofu and edamame give vegans a colorful salad with a high-protein nutritional profile. To pump up the flavor, chef Rush makes liberal use of smoked salt, smoked paprika, mustard and garlic powder.
Racks of lamb are on the pricey side, but when they are divided into petite chops and served as an inventive small plate, they can yield a higher profit margin for the operator and a gentler price tag for the guest.
“Forbidden Rice Salad is a top seller at Market 64,” says nutritionist Elizabeth Shaw, R.D. “Packed with health-promoting antioxidants, this brown rice mainstay got a makeover, using a close cousin, forbidden—a.k.a black—rice.”