Roasted Asparagus with Rhubarb Relish and Creamy Herb Dressing
Rhubarb Relish ¼ cup rice wine vinegar 1 teaspoon sugar ½ teaspoon salt ¼ teaspoon coriander or yellow mustard seed
Fried Artichoke Watercress Salad
The hardest part about this dish is cleaning the artichokes. I am lucky to get mine already cleaned—which I recommend. If you decide to clean your own, watch a YouTube video first and be sure to wear gloves. Wielding a paring knife can be tricky.”
Mushroom Porridge with Duck Egg Sauce, Truffle, and Rye
"I set out on this journey to understand how important food is,” he says. “It was funny that as a high-end chef I didn’t view food as a way to enhance your overall health. I viewed it as entertainment for guests and as basic fuel for myself.” [...]
Chicken Caesar Salad with Schmaltz Dressing, Poached Egg, and Crispy Chicken Skin
Chicken caesar salad with crispy chicken skin and a poached egg from chef Ian Boden of The Shack Restaurant, Staunton, VA.
Kale Caesar Salad with Pumpkin Croutons and Spiced Pumpkin Seeds
Kale Caesar Salad with Pumpkin Croutons and Spiced Pumpkin Seeds - from Chef Bob Carter
Smoky Field Pea Soup with Cornbread Croutons
In a large soup pot or dutch oven over medium heat, cook bacon, stirring often, until browned and almost crisp, about 10 minutes.
Buttermilk Marinated Fennel with Satsumas and Jalapeños
Recipe from chef Kevin Gillepsie of Gunshow, Atlanta, Georgia