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By
Carrie Levin
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Recipe for Carrie Levin's Bacon, Tomato, Gruyere Omelet. This classic flavor combination makes an outstanding omelet. A favorite at Carrie's Good Enough To Eat restaurant. |
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By
Chef Cheri Graham
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Recipe for Sweet Simmered Mushrooms - Shitake No Nimono. Chef Cheri Graham of Inn at Schoolhouse Creek came up with this recipe to serve at a Japanese-style Obento luncheon |
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By
Chef Alan Kantor, Macallum House, Mendocino
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Recipe for Wild Mushroom Risotto |
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By
Chef Susan Goss
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Recipe for Zinfandel Restaurant Barbecue Sauce. A popular Chicago restaurant, Zinfandel specializes in American regional cuisine. |
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By
Chef Patrick Finney
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Recipe for Mustard Saffron Sauce. This mustard wine sauce goes great over fish. |
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By
Cheri Sicard
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Recipe for Steak Or Burger Marinade and Cooking Sauce. This isn't really a marinade, but rather a sauce that you brush on the meat while it's cooking. |
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By
Chef Jacques Mokrani
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Recipe for Scallops in Champagne Sauce. While Chef Jacques Mokrani has retired and his Napa Valley restaurant forever closed, we have his fabulous scallop recipe to remember him by. |
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By
Chef Alain Giraud
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Recipe for Roasted Chilean Seabass with Artichoke Barigoule. This Provencal style recipe is from Chef Alain Giraud. |
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By
Jax Fish House, Boulder, Colorado
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Recipe for Jax Fish House Blackened Catfish. Even though this restaurant is in Boulder, Colorado, the flavors here are all Cajun. |
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By
Sheila Cluff and Eleanor Brown
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Recipe for Spa Cuisine Tostada Bar from The Oaks at Ojai and The Palms in Palm Springs. This easy low fat and low calorie entree is a favorite with spa goers. |
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