Decorating & Design
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Decorating & Design
Ask A Chef: Chive Cream Dip With Crudité
James Kent, NoMad’s executive chef, shares his recipe for creamy chive dip. Q: I recently visited the bar of the NoMad Hotel in New York, where they took their crudité app to a whole new level with a delicious chive cream dip. I’d love to get my hands on that…
Decorating & Design
Ask A Chef: Gulf Shrimp Toast
John Pritchard and Dave Mottershall of Terre Rouge share their delicious Gulf Shrimp Toast.
Decorating & Design
Chicken Burgers With Green Goddess Guacamole
In the mood for a burger? Skip the beef and feast your eyes on this special in-house chicken burger recipe. For burgers, I prefer using a soft bun such as challah, potato, or brioche. The patties can be formed and refrigerated up to 2 days in advance…
Decorating & Design
Classic Beef Burger
Here’s our take on the famous “Animal Style” burger from the secret menu of the venerable California chain In-N-Out Burger. Previously known only to insiders, key elements include mustard fried onto the patty, slow-cooked onions, homemade sauce and fresh toppings.
Decorating & Design
Pomegranate Rum Punch
Garnish this punch with orange, mint and pomegranate seeds for a festive look and extra hit of flavor. Best of all, you can make an alcohol free version for everyone to enjoy at your next party. See details below. …
Decorating & Design
Spicy Homemade Ginger Ale
Want to stay hydrated this summer without dipping into alcohol? Well, we’ve got the perfect beverage for non-tipplers. Try our spicy homemade ginger ale, a thirst-quenching alternative to iced tea or lemonade. There’s only one catch — once you get a taste of this zippy, lemon-kissed ginger ale, you’ll…
Decorating & Design
Ask a Chef: Korean Fried Chicken Sandwich
Chef Roy Oh of Anju shares his recipe for a Korean fried chicken sandwich.
Decorating & Design
Ask a Chef: Kohlrabi Salad
Chef Stephanie Izard of Girl & the Goat shares her ginger-spiked Kohlrabi salad.
Decorating & Design
Scallop & Zhoug Ceviche
Decorating & Design
Zhoug
This spicy blend of cilantro, chilis, garlic and caraway is a Middle Eastern condiment used most commonly in Israel and Yemen.
Decorating & Design
Prawn Ceviche
Decorating & Design
Sea Bream Ceviche
Decorating & Design
Sweet & Spicy Gazpacho
Little cooking required! For the best result, make this soup 1 day advance to let the flavors develop.
Decorating & Design
Watercress Vichyssoise
A light vichyssoise serves as the base for this peppery watercress soup. Look for watercress that is dark green and perky. The key to keeping the vibrant color of this soup is to blanch the watercress, cool it quickly and keep it cold until it’s time to serve.
Decorating & Design
Thai-Inspired Seafood Bisque
Sweet summer corn produces a velvety smooth texture for this cold soup. Simmering the cobs in coconut milk builds a delicious base that is balanced with fish sauce and a touch of heat from the chili oil.