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.
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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
Toss bell peppers in olive oil and roast at 450 until charred, stir twice. Toast bread while bell peppers are roasting. When bell peppers are charred, remove from...
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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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