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Lobster Ramen by Chef Esther Choi
The recipe that Iron Chef Morimoto fell in love with. As showcased on Iron Chef America, Chef Esther Choi walks us through how to recreate this delicious Lobster Ramen recipe.
Baja Fish Tacos by Chef Claudette Zepeda
Crispy, golden-fried lingcod meets fresh, vibrant slaw and a tangy crema in this Baja Fish Taco recipe — a coastal classic bursting with flavor and texture. The beer-battered onion rings add a crunchy twist, while the mix of green and purple cabbage, cilantro, and lime keeps each bite light and zesty. Wrapped in warm corn tortillas and finished with a drizzle of creamy Mexican mayo dressing, these tacos bring the perfect balance of crunch, creaminess, and citrus. Provecho!
Summery Tomato & Strawberry Burrata Toast by Chef Jessica Monty
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Campfire Wild Boar Chop and Corn by Chef Jessica MontyChef Jessica Monty brings the wilderness to the table with her signature Wild Boar and Corn dish, cooked simply and soulfully in a cast iron pan over an open flame. Rooted in the belief that outdoor cooking is about sourcing fresh ingredients, crafting creative menus, and embracing simplicity, her approach honors both nature and flavor.
chef recipes
Campfire Breakfast by Chef Jessica MontyMore than just breakfast, the Middle Eastern hash and egg skillet is a flavorful journey — blending bold spices, crispy potatoes, and perfectly cooked eggs into one comforting, one-pan meal. It’s the kind of dish that turns a simple morning into something special.
chef recipes
Honey Baked Ham by Chef Jessica MontyThis is the centerpiece of holidays — not because it’s complicated, but because it’s generous. It feeds a crowd, reheats like a dream, and fills the house with the kind of aroma that makes people linger a little longer in the kitchen. What makes this recipe truly special is the balance of sweet honey, sharp mustard, and just a kiss of spice — enough to wake up the ham without overpowering it.
chef recipes
Empanada's by Chef Jessica MontyEmpanadas are wonderfully forgiving. Whether baked or fried, sweet or savory, they welcome whatever you have on hand. Leftover chicken? A handful of vegetables? A spoonful of dulce de leche? There’s room for creativity inside each fold.
chef recipes
Double Side Grilled Cheese by Chef Adam GlickThe first side crackled to a crisp, the bread turning into a buttery crust while cheddar melted patiently inside. Then came the flip — and the trick. A handful of shredded cheese scattered directly onto the skillet, then the sandwich set gently on top. It hissed, stuck, and sizzled again, creating a lacy crown of caramelized cheese that would harden into a salty, crispy halo.
chef recipes
Spring Rolls by Chef Adam Glickspring rolls are a popular appetizer made with thin pastry wrappers filled with a mix of fresh vegetables, and sometimes meat or seafood. Served fresh with rice paper wrappers. Often paired with a sweet chili or savory dipping sauce, spring rolls offer a flavorful bite-sized start to any meal.
chef recipes
Mixed Grill by Chef Jessica MontyA hearty celebration of fire and flavor, the mixed grill brings together a variety of meats—often including steak, chicken, lamb, and sausage—grilled to perfection.
chef recipes
Spatchcock Chicken with Grilled Caesar Salad by Chef Jessica MontySpatchcocking is a method of preparing whole chicken by removing the backbone and flattening it before cooking. This technique allows for faster, more even roasting or grilling, resulting in juicy meat and crisp, golden skin.
chef recipes
Butternut Squash Bisque & 2-Grilled Cheese Sandwich by Chef Adam GlickA cozy, fall-inspired pairing of velvety roasted butternut squash bisque simmered with aromatic herbs, carrots, celery, and warm spices like nutmeg, curry, and cinnamon. Finished with a touch of cream for richness.
Served alongside a golden, crispy grilled cheese sandwich made with buttery sourdough, melty Gruyère and Jarlsberg, and a hint of seared cheese on the crust for extra flavor.
chef recipes
Chicken Fried Steak by Chef Adam GlickDespite the name, there’s no chicken involved — only the same crispy coating and skillet-fried soul as a classic fried chicken. The crust is craggy and seasoned, the steak inside fork-tender and juicy, and the real magic? It’s the river of creamy, pepper-speckled gravy poured on top like a final blessing.
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