Photo: Shutterstock Photo courtesy of Kikkoman Chef Peter Lee of pan-Asian restaurant Secret Bao gives classic Spanish paella a Korean spin by flavoring it with kimchi, gochujang and soy sauce. Pickled shiitakes, dashi and furikake add more Asian flavor, and tofu and pork belly stand in for the usual […]
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Photo: Shutterstock
Photo courtesy of Kikkoman
Chef Peter Lee of pan-Asian restaurant Secret Bao gives classic Spanish paella a Korean spin by flavoring it with kimchi, gochujang and soy sauce. Pickled shiitakes, dashi and furikake add more Asian flavor, and tofu and pork belly stand in for the usual seafood or chicken.
Photo courtesy of Bel Brands
This plant-based pizza is made with dairy-free mozzarella shreds and veggie pepperoni. Instead of forming the dough into the traditional circle, Chef Amy Smith of Miller’s Ale House divides it into disks that are shaped to pull apart and dip into marinara sauce.
Photo courtesy of American Lamb Board
Chef Adam Hegsted features comfort foods with a Mediterranean and Middle Eastern influence at Baba Restaurant in Spokane. Here, he pairs clams with braised smoked lamb shoulder—a more economical cut—for a unique combination packed with flavor.
Photo courtesy of California Milk Advisory Board
Meatballs are a crowd favorite, but serving them stuffed and in a salad should win over new fans. These meatballs are made with ground chicken blended with bacon, bell peppers, sundried tomatoes, green onions, dry Jack cheese and jalapenos to create several layers of flavor.
Photo courtesy of National Watermelon Promotion Board
At Rich Table in San Francisco, chef-owners Evan and Sarah Rich toss bucatini with some unexpected ingredients, including watermelon, pork belly and cilantro. It makes an unusual and tasty addition to the pasta lineup.
Chartwells Higher Ed is rolling out new menus at Texas State University inspired by the hometowns of some of the football team’s rivals. Chartwells said it considered the opponents of the Te...
Many chefs know how to value their time when negotiating a salary, but when consulting other businesses on new food products or recipe development, things are less clear, Advice Guy says.
