Mixing the flavors of the Napa Valley with those of Central Mexico, Chef Chris Mortenson puts his own spin on a chopped salad.
A childhood favorite grows up in this dish! Chef Luke Knox shares a fun and simple recipe to make your own tater tots at home.
This ridiculously simple technique will allow you to stow away some of your summer harvest. You can freeze a few tomatoes at a time or an entire tray full—depending on the size of the current tomato bounty (and your freezer space)!
Roasting intensifies the flavors of the tomatoes, garlic and herbs and tastes wonderful on zucchini boats or toasted whole grain artisan bread. It can also be used in place of fresh or canned chopped tomatoes in nearly any recipe.
Here's a tangy twist on eating your greens! Check out San Francisco chef Ben Mattman's recipe.
Chef John Ledbetter's tamale pancake with barbecue chicken is almost like deconstructed tamale served with guacamole, cilantro cream and tortilla strips. The whole corn kernels in the pancake offer an excellent texture and the flavors in the dish marry beautifully together.
Sweet meets savory in this deliciously simple salad—roasted beets and mixed greens lightly dressed with vinaigrette and sprinkled with goat cheese. Toasted pumpkin seeds add a tasty crunch and a burst of flavor.
This is a protein-packed salad with fresh flavors. Chef Karrie Hill says, "Quinoa combined with fresh ingredients and a warm vinaigrette make a healthy and filling salad! And besides, who doesn't like the tastes of bacon and eggs that this dish delivers on?"
To make this refreshing spin on a martini, chef Jonathan Rollo muddles basil and cucumber the same way he'd mash the ingredients for a mojito. Then he pours in soju (a distilled, vodka-like rice liquor) and some fresh lemonade.