Warm Roasted Radicchio, Smoked Mozzarella, Buckwheat, Aged Balsamic

Simple Winter Salad Inspiration

Once that first autumn breeze blows in, we almost immediately switch gears to heartier foods. Inspired by what’s happening around us with the changing leaves crunching under our feet, the aroma of

Seafood and white bean chilli with cornbread

Chris Scott's Seafood Chili Recipe

Chef Chris says his main proteins — jumbo lump crab meat, fresh shrimp, scallops and a blue crab — make for a flavorful stock. He adds white beans for sweetness, orange zest for brightness and shrimp

Chef Frank's chicken soup

Soul-Satisfying Chicken Soup

Chef Frank shares pro soup terms that chefs use in the kitchen while demonstrating his process: Fond: the brown bits at the bottom of the pan after roasting chicken, the foundation for a lot of good

Homemade peanut butter cups

DIY Peanut Butter Cups

Get in the spirit of the season with this chocolate recipe, perfect for a family-friendly weekend activity or Halloween party dessert. Chef Tracy makes hers a little more mystical by brushing gold

Chef Chris Scott's Bee Pollen Miso

Chef Chris Scott's Bee Pollen Miso

Take an heirloom tomato for example. Delicious right off of the vine with its naturally sweet and somewhat acidic boldness, it can be easily paired with a sprinkle of sea salt, a little olive oil

Chef Remy's grilled cheese

Elevate Your Next Grilled Cheese Sandwich with Egg

Chef Remy uses homemade sourdough bread, which works well with richness of two cheeses: emmantal for melting and parmesan for saltiness. He layers the sandwich with thinly cut prosciutto for flavor

Chef Penny's Piña Colada Cupcake

Chef Penny's Piña Colada Cupcakes

One of the secrets of Chef Penny's recipe is overemphasizing the coconut flavor with high-quality canned coconut milk for richness, coconut extract and toasted coconut. There's plenty of pineapple in

Chef Palak's French fries

A Five-Day Ferment for Pro French Fries

Chef Palak demonstrates three key techniques in the process: brining, fermentation and blanching. She slices her potatoes with a mandolin, double fries the shoestrings for extra crispiness and purees

A bowl of fettucine alfredo

Chef Frank's Fettuccine Alfredo

"Fettuccine alfredo, the way it's meant to be ... doesn't take a lot of ingredients, and everyone loves it," Chef Frank says. "I serve it during the holidays. It's a labor of love." He starts with

Chef Adriana Urbina's rib-eye steak with bearnaise sauce

Chef Adriana's Sous Vide Steak, Marinade and Bearnaise

"I wanted to combine my love for cooking meat and a little bit of the experience that I had in France," Chef Adriana explains. She selects a 1 1/2-inch thick cut of rib-eye, leaves the bone in for

Croissant Cinnamon Rolls

Croissant Cinnamon Rolls with Homemade Filling

Chef Tracy steps her roll recipe up with croissant dough, a sweet filling incorporating maple and bourbon, and mascarpone: the Italian cream cheese that is sweeter and creamier than traditional

Chef Penny's pancakes are served with candied bacon and apple butter.

Chef Penny's Pro Pancakes

Chef Penny says she likes to add things to her recipes anywhere she can make it more interesting. For pancakes, she creates a more complex flavor with whole wheat flour, adds color and depth with

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