Chefs are extending the reach of hummus
Urban Village in Lone Tree, Colorado serves Paneer Tikka as a slider, adding a salad of red apple, fresh ginger and mint-cilantro purée in between two wedges of the paneer
This Taro Root Nest features spiralized taro root, deep fried at a low temperature until super crispy
A Scallop & Shrimp Lettuce Bisque won the “Green Box” culinary challenge at Markon’s fifth annual Chef Summit
There’s a precision to the global mash-up at Nahita in Boston, where the pantry pulls strategically from Peru, Japan, Mexico and Turkey, staying true to authentic ingredients while combining them in new and intriguing ways.
Modern applications of compressed watermelon featured at two Oakland, Calif., restaurants
At San Francisco’s Bluestem Brasserie, the Grilled Cheese and Honey is the ultimate comfort food.
The array of moles, served on a wooden platter with rice, demonstrates the menu potential of this craveable sauce.
The annual California Walnut Harvest Chef Summit brought a group of chefs and media to Sacramento for an in-depth look at the mighty and versatile walnut
James Pitzer's flavor find - house-pickled raspberries
Alex Q. Becker's flavor find is a craveable fresh corn tempura