This delicious recipe calls for golden sweet honeynut romesco combined with savory hanger steaks, crispy corn cakes, and miso chimichurri.
Buttery goat cheese accentuated by garlic oil, chimichurri, and roasted radishes spread across warm crusty bread: your next appetizer!
This must-try honeynut squash recipe from the chefs of High Hampton Resort has big fall flavors that have diners coming back for seconds.
At The Market Place in Asheville, North Carolina, well-respected Chef William Dissen is a champion of all things local and a pioneer for sustainable sourcing. A forward-thinking chef who exhibits the freshest of ingredients in styled, flavorful excellence. Dissen says: “Roasted carrots get a boost with the [...]
Make the pebre marinade: In a blender, combine all ingredients except lamb. Blend initially on low speed, then increase speed to blend until well combined. Pour over lamb and let marinate for at least 2 hours in refrigerator.