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Blair Hamfish

Reuben Scallion Pancakes

The Reuben Scallion Pancakes fuse together scallions and the classic flavor of a Reuben Sandwich with a tangy soy-pickled cucumber dressing.

Cucumber Radish Salad

Cucumber Radish Salad

This cucumber radish salad is inspired by Korean-style barbecue, which pairs heavier, smoky meat dishes with fresh and fermented ingredients.

Kimchi Slaw by Heirloom BBQ

Kimchi Slaw

This Kimchi Slaw by Chefs Jiyeon Lee and Cody Taylor is a cold fermented slaw with fresh vegetables made one week in advance; pair with pork.

Cauliflower tantanmen

Cauliflower Tantanmen

Cauliflower tantanmen from Otaku Ramen in Nashville is prepared with a warming, made-from-scratch stock and lots of spices.

Key Ingredient

Slow Cooker Bo Ssam

Make the ssam sauce: In a small bowl, whisk together all the ingredients, thinning the mixture with 1⁄4 cup water. The sauce will keep, refrigerated, for several weeks.


Hot Luck Tri-Tip with Fresh Herbs

Make the curry salt: In a small bowl, combine all curry salt ingredients. Set aside. (Store leftover blend in a sealed container in a cool, dark place for up to 2 months.)


Ginger Garlic Chicken

In a mixing bowl, whisk together tamari, whisky, ginger, garlic, brown sugar, gochujang, and salt. Place chicken halves in a baking dish. Pour three-quarters of marinade over chicken; set remainder aside. Use your hands to coat entire surface of chicken pieces with marinade, flipping them three or [...]


Crispy Radish and Snow Pea Salad in Spicy Roasted Garlic and Nuoc Mam Vinaigrette

Slice just top off head of garlic, leaving root end attached and top ends of each clove exposed. Rub garlic, head down, with salt and oil, wrap in foil, and place in preheated oven to roast for 1 hour, or until cloves look golden brown and are [...]

Crab Remoulade with Jicama

Crab Remoulade with Jicama, and Mango Vinaigrette

Executive Chef Rushing’s chapter at Brennan’s includes adding dimension to a traditional Crab Remoulade with Jicama, and Mango Vinaigrette.