Ricotta Lime Parfait

Perfect a Parfait with Pomegranate Balsamic Coulis

The first thing that comes to mind is our agriculture in Italy and what we used to grow and make. I think of figs and strawberry, my perfect combination, and then I wonder what can elevate this dish

A salmon dish by chef Kelvin Fernandez

Citrus-Crusted Salmon with Pineapple Butter Sauce

Chef Kelvin says we eat with our eyes first so he likes to make dishes beautiful to draw diners in. Here, cherry tomatoes and baby zucchini bring beautiful color contrast to a bright cut of salmon

Super Bowl cocktails

Anthony Caporale's Super Bowl Cocktails

The combination of smoke and sweet is at the heart of all good barbecue, and no place knows that better than Kansas City. For San Francisco, the flavors of Fisherman's Wharf are a perfect complement

Chef Barry's Roasted Delicata Squash, Tamari-Roasted Omega Seeds, Goat Cheese Cream, Pickled Kohlrabi

Chef Barry's Vibrant Winter Delicata Dish

I have created a dish using the last of the season delicata squash, marrying some simple flavors and striking color to create a memorable impact. Also in season, kohlrabi adds crunch and absorbs

Balsamic-Lime Marinated Mushroom Tacos with Radish Slaw

Brighten Mushroom Tacos with Balsamic-Lime Marinade

Balsamic Vinegar of Modena plays a multi-faceted role in this recipe: Not only does it help act as an emulsifier in the marinade, it also thickens the mixture ensuring adherence to the mushrooms for

Summer Squash Spaghetti with arugula pesto

Chef Celine's Summer Squash Spaghetti

Here's the recipe from her IG Live, where she spiralized summer squash and incorporated edible flowers from our hydroponic garden, while discussing nutrition, diets for individual lifestyles and plant

Chef Frank's lamb hot dog with pickled red onions and harissa

Chef Frank's Lamb Hot Dogs from Scratch

A good hot dog to me has a nice snap to it," Chef Frank says. "It should be a little garlicky, it should be a little salty, it should have a little smokiness to it." He likes the gaminess of lamb

Chef Hideyo's inside-out spicy tuna sushi roll

How to Make an Inside-Out Sushi Roll

Chef Hideyo combines room temperature rice with cold fish, focusing on quality and freshness for her sushi. She recommends using lean, sushi-grade tuna and making your own wasabi to control the

Chef Arnold Myint's French onion dip

Chef Arnold Myint’s French Onion Dip

“The onions need to be evenly sliced,” Chef Arnold advised. “I didn’t add any oil. I’m letting the natural sugars release, low and slow.” To achieve that rich caramel color, Chef Arnold explained he

Latkes ready to be garnished

Plant-Based Potato Pancakes

When I was growing up, Hanukkah always meant candles, presents, and most important of all, the smell and sound of latkes frying at my grandmother's house. While today I may use a recipe or a formula

Rosca de Nuez

Rosca de Nuez

My mother’s side of the family comes from a small city in Mexico called Linares where, if you ask me, the specialty is every possible pastry combining nuts and caramel. I grew up spending a lot of

Chef Barbara Rich's roast chicken

How to Roast Chicken Like a Pro

Chef Barbara says she likes roasting because you can have the whole chicken with white and dark meat without the mess of cooking stovetop. Her pro trick: Place sprigs of thyme underneath the chicken

Subscribe to Recipes