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By
Randy Evans
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Recipe for Texas Strawberry Salad with Candied Almonds from Chef Randy Evenas of Brennans of Houston restaurant. |
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By
John Ettinger
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Recipe for Buckwheat Blini. These small whole wheat Russian pancakes are great with sweet or savory toppings, from caviar and smoked salmon to maple syrup. |
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By
John Ettinger
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Recipe for Ham and Cheese Yogurt Muffins. Ah, breakfast in a muffin. You can always leave out the ham for a meatless version. |
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By
Walter Staib
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Recipe for Classic Steak Tartare. Parisian brasseries and elegant Black Forest hotels and restaurants share an affinity for this classic raw beef dish. |
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By
Mark Bittman
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Recipe for Mark Bittman's Lobster Bisque. This is a simple and quick lobster bisque, that retains big-time lobster flavor and a luxurious creaminess. |
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By
Dr. Peter H. Gott
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Recipe for Strawberry Crepes with Dark Chocolate Sauce. You could substitute any ripe fresh fruit, but strawberries make for an especially pretty dish. The sauce is also a delicious dip for fresh fruit. |
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By
Joanne Chang
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Recipe for Chocolate Chunk Cookies. These classic cookies are a favorite at Boston's Flour Bakery and Cafe. They have a have a tender, chewy center and crisp edges. |
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By
Heidi Friedlander
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Recipe for Baked Hot Chocolate. This decadent dessert is a signature dish at Cleveland's popular Moxie restaurant. |
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By
Chef Michael Lomonaco
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Recipe for Michael Lomonaco's Slow Roasted Sesame Salmon with Ginger. The sesame seed crust seals in juices and keeps the salmon moist while imparting flavor and texture. |
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By
Kit Wohl
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Recipe for Galatoire's Creme Caramel. Here's a recipe for one of New Orleans’ most traditional beloved desserts, from one of the Big Easy's most long standing and beloved restaurants. |
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