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Entree

Beef

- Braised Beef Short Ribs (Suzanne Goin)

- Beef Espagnole (Corey Lee)

- Burgers (Pat LaFrieda)

- Cocoa Crusted Wagyu New York Strip Steak (Kelly Liken)

- Country-Fried Steak (Richard Blais)

- Crispy Calf Brain Fritters (Erik Desjarlais)

- Easy Cheesy Meatloaf (Sir Kensington’s Ketchup)

- Slow-Roasted Short Ribs (Michael Schwartz)

- Steak Tagliata with Arugula (Tony Mantuano)

- Sautéed Sweetbreads with Huitlacoche (Jonathan Waxman)

- Tripe Stew - Tripe A La Collinsville (Jamie Bissonnette)

Chicken

- Airline Chicken with Basil Butter (Chris Lilly)

- Bar-B-Q Chicken with White Sauce (Chris Lilly)

- Braised Chicken (George Mendes)

- Brined Chicken with White Sauce (Chris Lilly)

- Chicken & La Quercia (Erik Desjarlais)

- Chicken Nuggets with Cauliflower Flan (Rogier van Dam)

- Prosciutto Stuffed Chicken Breast (Benton’s Country Hams)

Duck

- Duck Breast with 5-Spice & Grapes (Anita Lo)

- Duck E-fu Noodles (Anita Lo)

- Glazed Duck (Brandon McGlamery)

Game

- Bison Chili (Bourbon Barrel)

- Braised Rabbit and Wild Boar Tamale Tart (Tim Love)

- Braised Wild Boar Ribs with BBQ Sauce (Tim Love)

Lamb

- Deviled Kidneys (Fergus Henderson)

- Lamb Burger with Kimchi Sauce (Edward Lee)

- Lamb Neck Enchiladas (Jonathan Waxman)

- Roast Leg Of Lamb (Hugo Matheson)

- Simple Roast Leg of Lamb “Lulu Peyraud” (Erik Desjarlais)

- Spoon Lamb (Ana Sortun)

Pasta

- Gnocchi with Springs Vegetables (Jonathan Waxman)

- Lemongrass Scampi with Pappardelle (Ming Tsai)

- Perciatelli with Albacore, Capers & Tomatoes (Wild Pacific)

- Shirataki Pad Thai (Michael White)

- Spaghetti Nero with Squid and Shrimp (Gavin Kaysen)

- Spaghetti with Fresh Tomato and Basil Sauce (Scott Conant)

- Stracci with Seafood (Scott Conant)

Pizza

- Grilled Pizza Dough (Michael Ayoub)

Pork

- Baked Pasta with Spinach, Ricotta & Prosciutto (Benton’s)

- Berkshire Pork Loin + Wild Mushrooms (Mezze Bistro)

- Blackjack Quesadillas (Roy Choi)

- Blue Balls (Sir Kensington’s Ketchup)

- Brined & Grilled Pork Blade Steaks (Matt Jennings)

- Chipotle n’ Cinnamon Braised Pork Osso Bucco (Kelly Liken)

- Easy Cheesy Meatloaf (Sir Kensington’s Ketchup)

- Garlic Blood Sausage / Morcilla Secho (Jamie Bissonnette)

- Green Chile & Pork Stew (Katherine Kagel)

- Kimchi Stew with Braised Pork (Bill Kim)

- Porchetta di Testa (Ségué Lepage)

- Pork and Hatch Green Chili (Tim Love)

- Slow Cooked Pork Belly (Koji Hagihara)

- Smothered Boar Chops (Jesse Griffiths)

Rabbit

- Rabbit Saddle (Odette Fada)

Seafood

- Ao Saba (Mackerel)

- Artisan Mussels (Chris Kobayashi)

- Chili Lobster with Texas Toast (Marc Forgione)

- Clams with Salsa Verde (Marc Vidal)

- Fluke Marinated with Kombu (Chikara Sono)

- Fluke with Sea Beans and Radishes (Dave Pasternack)

- Full Moon fish Sandwich (Norman and Justin Van Aken)

- Grilled Sole with Mediterranean Flavors (Joan Roca)

- Lemongrass Scampi with Pappardelle (Ming Tsai)

- Moroccan Salmon with Cucumber Raita (Tom Valenti)

- Mussels with Buttery Miso Broth (Tony Maws)

- New England Steamed Dinner (Rick Moonen)

- Potato Crusted Trout Fillets (Kelly Liken)

- Roasted Gulf Shrimp with Aleppo Pepper (Chad Johnson)

- Roasted Sea Scallops with Cauliflower Puree (Mezze Bistro)

- Salt-Baked Whole Fish For Two (Dave Pasternack)

- Sautéed Trigger Fish (Harold Dieterle)

- Scallop with Sea Urchin (Josiah Citrin)

- Seared Sea Scallops with Truffled Mash (Traci Des Jardins)

- Sesame Teriyaki Swordfish Toro (Masa Miyake)

- Shrimp Clemenceau (Dooky Chase)

- Shrimp Fra Diavolo (Rick Moonen)

- South Indian Prawn Curry (Vikram Vij)

- Spaghetti Nero with Squid and Shrimp (Gavin Kaysen)

- Trout | Whole Stuffed Trout (Jason French)

- Vietnamese Style Texas Shrimp Salad (Chris Shepherd)

Turkey

- Hominy Stew with Turkey and Chilies (The Lee Bros.)

- Braised Turkey Legs (Jesse Griffiths)

Veal

- Easy Cheesy Meatloaf (Sir Kensington’s Ketchup)

- Rolled Veal with Prosciutto & Caper Sauce (Benton’s)

- Veal Brains with Black Butter (Linton Hopkins)

- Veal Breast Ragu (Jamie Bissonnette)

Vegetarian

- Egg In A Hole with Brussels Sprouts (Hugh Acheson)

- Onion Tart (Joan Nathan)

- Rouge (Paul Liebrandt)

- Spaghetti with Fresh Tomato and Basil Sauce (Scott Conant)

- Stracci with Seafood (Scott Conant)

- Vegetable Boulangère Cookpot (Didier Elena)

Recipes

Spices

Fall Recipes

Appetizers

Bruschetta & Crostini

- Chanterelles and Fontina Val d’Aosta Bruschetta

- Crostini with Fresh Ricotta (Rosario Safina)

Cheese

- Baked Goat Cheese & Butternut Squash Broth (Ana Sortun)

- Burrata, Roasted Peaches, Rosemary (Mike Lata)

- Classic Cheese Fondue (Michael Mina)

- Grilled Greek Kiss (Tasia Malakasis)

- Hot Pepper Labne (Ana Sortun)

- Jalapeno Cheese Poppers (Traci Des Jardins)

- Smoked Gouda and Porter Fondue (Chris Kobayashi)

Dip

- Edamame Guacamole (Wolfgang Puck)

- Garlic Chili Crab Dip (Michael Schwartz)

Eggs

- Kaya Toast (Susan Feniger)

- Oeufs En Pot (Joe Beef)

- Poached Egg Recipe (Nick Curtin)

- Truffled Lentils & Eggs (Seamus Mullen)

- Truffled Quail Eggs with Baby Asparagus (Rosario Safina)

Empanadas

- Empanadas & Peanut-Mango Sambal (Marcus Samuelsson)

Foie Gras

- Sautéed Foie Gras with Pear Chutney (Amanda Freitag)

- Seared Foie Gras with Soup Dumplings (Anita Lo)

Ham / Prosciutto / Serrano

- Prosciutto Wrapped Asparagus (Benton’s)

- Serrano Ham & Tomato Bread Rolls (Jésus Nuñez)

Hot Dogs

- Pigs-In-Blankets (Traci Des Jardins)

Nachos

- Boursin Stuffed Kangaroo Carpaccio Nachos (Tim Love)

Quesadillas

- Blackjack Quesadillas (Roy Choi)

Rolls

- Crab & Lychee Summer Rolls (Michael Schwartz)

- Serrano Ham & Tomato Bread Rolls (Jésus Nuñez)

Salad

- Beet Salad with Pistachios & Robiolina (Amanda Freitag)

- Beets with Pickled Rose Petals and Yogurt (Matt Dillon)

- Belgian Endive, Asian Pear, Humboldt Fog (Suzanne Tracht)

- Blood Orange, Date and Parmesan Salad (Suzanne Goin)

- Braised Cucumber Salad (John Fraser)

- Calamari & Carrot Salad (Michael Anthony)

- Conch Salad with Watermelon (Norman Van Aken)

- Crisp Pork, Mead Braised Fennel & Apple (Hadley Schmitt)

- Crispy Pork Belly & Watermelon Salad (Zak Pelaccio)

- Foraged Greens with Asparagus (Jonathan Sawyer)

- Fresh English Pea Salad (Hugo Matheson)

- Grilled Sea Scallop (Rosario Safina)

- Heirloom Tomato Salad (Alfred Portale)

- Lebanese Albacore Salad (Wild Pacific Albacore)

- Maine Peekytoe Crab Salad (Gavin Kaysen)

- Mixed Bean Salad with Pistachios (Kurt Gutenbrunner)

- Pomegranate Spoon Salad (Ana Sortun)

- Raw Salad (Kerry Simon)

- Roasted Beets, Rhubarb & Blood Oranges (Ken Oringer)

- Squash Salad with Soft Lettuce & Parmesan (Jimmy Bradley)

- Syrian Spiced Feta Cheese Salad (Ana Sortun)

- Warm Artichoke and Bread Salad (Traci Des Jardins)

- Vietnamese Style Texas Shrimp Salad (Chris Shepherd)

Seafood

- Corn Pancakes with Chili Gravlax (Marcus Samuelsson)

- Crab Cake with Carrot Butter Sauce (Michael Schwartz)

- Gin-Cured Scallops (Joe Dobias)

- Grilled Chipotle Shrimp Tostadas (Katherine Kagel)

- Hot Oysters On The Radio (Joe Beef)

- Oysters Escabeche (Jamie Bissonnette)

- Panamanian Style Ceviche (Adolfo Garcia)

- Peekytoe Crab & Uni Parfait (Harold Dieterle)

- Maine Peekytoe Crab with Orange Gelée (Gavin Kaysen)

- Peruvian Ceviche (Susan Feniger)

- Scallop with Sea Urchin (Josiah Citrin)

- Smoked Bluefish Rillettes (Tony Maws)

- Squid A La Plancha (Josh DeChellis)

Soup

- Aloe Chestnut Consommé (Jehangir Mehta)

- Braised Pork & Coconut Soup (Stephanie Izard)

- Chickpea Chestnut Soup (Suzanne Tracht)

- Crab with Calabaza Soup (Michael Schwartz)

- Ham Hock Broth (Foreign & Domestic)

- Kabocha Squash & Fennel Soup (Suzanne Goin)

- McClure’s Gumbo (McCure’s)

- Pumpkin Bisque (Joseph Ogrodnek)

- Strawberry Gazpacho (Daniel Humm)

- Tomato & Bread Soup (Franny’s)

- Tomatillo Soup with Pork Shoulder (Chris Kobayashi)

Terrine

- Baby Goat Terrine (George Mendes)

- Leek Terrine (Joan Nathan)

- Pig Ear Terrine (Jamie Bissonnette)

Vegetables

- Eggplant Caponata (Marc Vetri)

- Flores, Flores, Flores (Andoni Luis Aduriz )

- Pickled Mushrooms (Ana Sortun)

- Pickled Mushrooms (Sean Brock)

- Pickled Onions (Susan Feniger)

- Turnip Ceviche (John Fraser)

Desserts

Sides

Bread

- Basic Louisiana White Rice (John Besh)

- Campfire Cast Iron Cornbread (David Guas)

- Flower Pot Bread (Joseph Ogrodnek)

- Husk Cornbread (Sean Brock)

- Mushroom Spoonbread (Kelly Liken)

- Potato Rolls (Donald Link)

- Pretzel Rolls (Andrew Little)

Potatoes / Rice / Grits / Fries

- Crispy Polenta Fries (Michael Schwartz)

- Jalapeno Cheese Grits (John Besh)

- Pecan Praline Crusted Yams (Sam Beall)

- Red Beans & Rice (Dooky Chase)

- Red Beans & Rice (John Besh)

Stuffing

- Chestnut & Mushroom Stuffing (Andrew Little)

- Corn Bread Stuffing (Sam Beall)

- Sausage & Herb Stuffing (Bklyn Larder)

Vegetables

- Beets with Pickled Rose Petals and Yogurt (Matt Dillon)

- Burnt End Beans (Howie Kleinberg)

- Celeriac Gratin (Hugo Matheson)

- Cole Slaw (Traci Des Jardins)

- Crisp Brussels Sprout Leaves (Hugh Acheson)

- Eggplant Caponata (Marc Vetri)

- Fresh English Pea Salad (Hugo Matheson)

- Kabocha Squash with Sage & Leeks (Suzanne Tracht)

- Kale Bagna Cauda (Jenn Louis)

- Long Cooked Green Beans (Suzanne Tracht)

- Mexican Grilled Street Corn (Rene Ortiz)

- Moroccan Spiced Roasted Root Vegetables (Gary Danko)

- Moroccan Style Beets (Ana Sortun)

- Okra & Corn (The Lee Bros.)

- Pan Roasted Brussels Sprouts (Northern Spy Food Co)

- Pickled Onions (Susan Feniger)

- Pickled Mushrooms (Ana Sortun)

- Pickled Mushrooms (Sean Brock)

- Red Beans & Rice (Dooky Chase)

- Red Beans & Rice (John Besh)

- Red Lentil Kofte (Ana Sortun)

- Roasted Brussels Sprouts with Bacon (Bklyn Larder)

- Roasted Onions with Almond Pesto (Suzanne Tracht)

- Root Vegetable Choucroute (David Kinch)

- Turnip Apicius (Jonathan Sawyer)

Condiments / Sauces

Breakfast

Sandwiches

Cocktail Recipes


Cocktail Recipes
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Newsletter

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Braised Beef Short Ribs

Suzanne Goin has had short ribs on her menu at Lucques in Los Angeles ever since it opened and her customers won’t let her take them off.

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Country-Fried Steak with Sausage-Milk Gravy

“To a transplanted Yankee living in the Souther, batter-frying a piece of steak sounded atrocious at first. But something that sounds so wrong can turnout to be very, very right.”

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Tomatillo Soup with Pork Shoulder

Created by Chef Chris Kobayashi of Artisan in Paso Robles, CA.

Recipe

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