It’s the first day of fall, the perfect time to re-energize the menu with exciting new additions. For inspiration, take these five recipes into the kitchen and start cooking.
Chef Peter Lee of pan-Asian restaurant Secret Bao gives classic Spanish paella a Korean spin by flavoring it with kimchi, gochujang and soy sauce. Pickled shiitakes, dashi and furikake add more Asian flavor, and tofu and pork belly stand in for the usual seafood or chicken.
This plant-based pizza is made with dairy-free mozzarella shreds and veggie pepperoni. Instead of forming the dough into the traditional circle, Chef Amy Smith of Miller’s Ale House divides it into disks that are shaped to pull apart and dip into marinara sauce.
Chef Adam Hegsted features comfort foods with a Mediterranean and Middle Eastern influence at Baba Restaurant in Spokane. Here, he pairs clams with braised smoked lamb shoulder—a more economical cut—for a unique combination packed with flavor.
Meatballs are a crowd favorite, but serving them stuffed and in a salad should win over new fans. These meatballs are made with ground chicken blended with bacon, bell peppers, sundried tomatoes, green onions, dry Jack cheese and jalapenos to create several layers of flavor.
Photo courtesy of National Watermelon Promotion Board
Bucatini with Pork Belly and Watermelon
At Rich Table in San Francisco, chef-owners Evan and Sarah Rich toss bucatini with some unexpected ingredients, including watermelon, pork belly and cilantro. It makes an unusual and tasty addition to the pasta lineup.
