Content Filter
Categories
Locations
Recipes Types
Ingredient Types
Beverages
Recipes
Chicken-fried Steak with Pepper Gravy, Tomato Confit, and Bacon Balsamic Reduction
Chicken-fried steak is the perfect dish for those down and dirty food cravings or a brunch cure-all after a night spent overimbibing. It all starts with the beef, which in the spirit of the dish needn’t be expensive or fancy.
Recipes
Barbecue Butter Beans
While we can't share Chef Sean Brock of Husk's fried chicken recipe, satisfy your cravings for the Chef Brock's unparalleled cuisine with his two simple sides.
Recipes
Nose Dive Hot Sauce
This fresh hot sauce doesn't hold the heat, and you can keep it stored in the fridge for weeks for later use.
Recipes
Portobello Mushroom Burger
Brush mushroom caps generously with olive oil and season with salt and pepper. Place mushroom caps on a high-temperature grill and cook for 5-6 minutes on each side. After flipping, spread each cap with 2 tablespoons Boursin cheese. Allow cheese to slightly melt (approximately 1 minute) and [...]
Recipes
Summer Cassoulet
Chef Youngblood’s Cassoulet includes purple hull peas rather than white beans, but she doesn’t skimp on the duck confit and sausage. If you want to spend the day basking in the glory of France’s freedom rather than behind stove, make the duck confit a day or two [...]
Recipes
Corn and Tasso Maque Choux
Brush 3 ears corn with oil and sprinkle with coarse salt, black pepper, and cayenne pepper. Grill corn until cooked through and slightly charred, turning occasionally, about 10 minutes. Let cool.