Main Dishes
Interview with Chef Ming Tsai of Blue Ginger – Wellesley, MA and a recipe for Three-Bean Chili
King of the Mountain Chef’s Challenge 2012 and Fennel Pollen Sautéed Trout Fillet on Parsnip and Apple Puree
Chef Anthony Lamas – Seviche, A Latin Restaurant, Louisville, KY and Roasted Poblano and Manchego Weisenberger Grits
Wild Eggs, Kalamity Katie’s Border Benedict and a James Beard Award Finalist
How to Prepare Restaurant Style Scallops at Home – Cooking Tips
How to Smoke Food Indoors – Smoked Scallops
Chicken and Dumplings – Chef Mike Lata, FIG – Charleston, SC
Savannah Clam Company and a recipe for Steamed Littleneck Clams with White Wine Sauce
30 Hour Sous Vide Eye of Round Roast
Overnight Oatmeal
Chef Dena Marino on board the Celebrity Eclipse and a recipe for Stuffed Idaho Trout
premium
Colors of the Caribbean and a recipe for Arroz con Gandules
The Best Desserts, Best Main Dishes and Best Soup Recipes of 2011
The Best Three-Cheese Lasagna Recipe
Thai Marinated and Grilled Shrimp Skewers and a Review of the Emeril XL Grill
Interview with Chef John Besh at Restaurant August in New Orleans
Chicken and Waffles
Sous Vide Salmon – PolyScience Sous Vide Professional
Chef Mike Lata – FIG, Charleston, SC and Coddled Sea Island Farm Egg with Stone Crab
Jarlsberg Vidalia Onion Pie
Pulled Pork Sandwiches
Chef Walter Bundy, Lemaire – Richmond, VA and Fried Green Tomatoes with Chesapeake Bay Blue Crab Salad
One-Hour Memphis-Style Ribs
Panko Crusted Shrimp with Chili Garlic Glaze and Asian Slaw and a review of the Actifry Cooker
