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Recipes
Chef Nico Romo Makes Steak Tartare | Video
Charleston-based French chef Nico Romo shares an elevated steak tartare recipe for an easily assembled yet sure-to-impress appetizer.

Key Ingredient
Chef Matt Brown Makes Espàrragos Blancos | Video
When chef Matt Brown created this vegetable dish for La Bodega by Cúrate, it became an immediate favorite at the downtown Asheville restaurant.

Recipes
Chef Vishwesh Bhatt Makes Black-Eyed Pea Griddle Cakes | Video
Savory black-eyed pea griddle cakes are an unexpected breakfast or brunch recipe from chef Vishwesh Bhatt's cookbook, "I Am From Here."

Recipes
Whole Roasted Lamb
Try not to feel intimidated by cooking with fire. With practice, it will grow on you. Use your senses as guidance for this whole roasted lamb.

Recipes
Candy Roaster Squash Cavatelli
Cook the squash low and slow in the embers and ashes of a fire before shaping it into cavatelli and serving it with tomato confit and pecorino

Recipes
Charred Beets with Goat Cheese and Honey
The secret to these charred beets is to not peel the torched skin, but rather, let it be the star. Alternatively, you can also oven-roast them

Recipes
Smoked Castelvetrano Olives
Smoking castelvetrano olives over a fire relaxes the flavors and makes them a mild, warming snack or martini garnish.

Recipes
Gnoccho Frito with Country Ham
This ham and gnoccho frito is a sincerely special recipe that never goes out of style at Ilda because of its warm and crowd-pleasing ingredients.

Recipes
Creamy Polenta with Eggplant Caponata
This creamy polenta with eggplant caponata uses cocoa powder that makes it a little spicy, a little salty, and a little sweet.

Recipes
Vivek Surti’s Mayo-Yogurt Marinade
Add Duke's Mayonnaise to Indian-style yogurt marinades to help brown the outside of meats while keeping the interior juicy and tender.