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Mole Oaxaqueño en Verde
Recipes
Adapted from Hugo Ortega’s Street Foods of Mexico by Hugo Ortega
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Grilled lamb chops with arugula, Black Mission figs, pancetta vinaigrette, ...
Recipes
By Tia Harrison, co-founder of The Butcher’s Guild, executive chef/co-owner of Sociale, and co-owner of Avedano’s, both in San Francisco.
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Pan-Roasted Fiedler Farms Pork Chops with Bourbon, Locally Foraged Spicebus...
Recipes
By chef/owner Daniel Orr or FARMBloomington, Bloomington, Indiana
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Persimmon Tiramisù
Recipes
By chef/owner Daniel Orr of FARMBloomington in Bloomington, Indiana
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Grilled Quail with Wilted Baby Kale Salad & Charred Spring Onions
Recipes
By chef/owner Melissa Perello of Frances, San Francisco
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Scituate Striped Bass with Ragoût of Morels, English Peas, Fava Beans, Bab...
Recipes
By executive chef Mary Dumont of Harvest, Cambridge, Massachusetts
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Wood-Fired Clams with Holy City Porter Beer Broth, Shiitake Mushrooms, Kale...
Recipes
By executive chef Sean Brock of Husk, Charleston, South Carolina
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Audrey Morgan’s Apple Sorghum Stack Cake
Recipes
By executive chef Sean Brock of Husk, Charleston, South Carolina
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Halibut with Braised & Raw Radishes, Sunflower Seeds, Calamari & Citrus
Recipes
By chef/owner Mark Liberman of AQ Restaurant & Bar, San Francisco
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Lamb en Brochette
Recipes
By chef/owner Greg Atkinson, Restaurant Marché, Bainbridge Island, Washington
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Persimmon Panna Cotta
Recipes
By chef/owner Daniel Orr of FarmBloomington, Bloomington, Indiana
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Prosciutto Wrapped Sea Scallops with Pawpaw/Vanilla Preserves
Recipes
By chef/owner Jonathan Lundy, Jonathan at Gratz Park, Lexington, Kentucky
