The name al carbón in this Mexican dish means "cooking over coals" and refers to the charred surface of the meat derived from the grilling process. The wonderfully refreshing orange and pepper salsa goes great with the grilled chicken.
Photo ©Andrews McMeel.
Check out the recipe for Strawberry-Rhubarb Crisp.
Photo ©Tina Rupp.
The meaty, savory taste of Prosciutto works wonderfully with these roasted Cornish game hens. Dried figs are marinated in a delicious concoction of fresh ginger and lemon, star anise, cardamom, and cinnamon. An elegant and fragrant dish that is perfect for your next dinner party.
Photo ©California Fig Board.
Fresh salmon is seared to perfection then finished in the oven with a candied walnut butter that creates a deliciously sweet and flaky fish. Pea sprouts are tossed in a lemon zest vinaigrette to top the salmon adding a crisp and tangy bite to the dish.
Photo ©California Walnuts.
Ma'mouls are a traditional Lebanese cookie served for Easter. These holiday cookies are made with semolina flour and flavored with rose water and orange blossom water and stuffed with dates, pistachios or almonds or walnuts. The cookies are somewhat conical in shape that represents the crown that Jesus wore on the cross and the sponge that was given to him when he asked for water.
Check out the recipe for Semolina Cookies with Date (Ma'amoul).
Photo ©Joumana Accad.
Food & Wine Magazine has announced the 2014 Best New Chefs (this year announced through F&W's Instagram page). Since 1988 Food & Wine Magazine has recognized up and coming young chefs with their Best New Chef title. The title brings a huge amount of attention to the young chef and his or her restaurant. The coveted award is definitely seen as a big career booster. This year's list contains a husband and wife team and 3 Texas residents. Popular theme this year: Wood-fired Cooking.
Check out the List of Food & Wine Magazine's 2014 Best New Chefs.
Photo: F&W Editor-in-Chief Dana Cowin and Chef Ari Taymor. ©F&W Magazine/Time Inc.
Here's a delicious fool for April's Fool day! A fool is a traditional British dessert made with cooked fruit that is then pureed or mashed and mixed with cream. Gooseberries were the fruit of choice in the past but any fruit can be used. This recipe uses bananas, rum, and candied ginger to create a fool with a more Caribbean twist.
Check out the recipe for Banana Rum Fool with Candied Ginger.
Photo ©Zlatko Kostic.
This year's finalists for the James Beard Foundation Awards have been announced. The James Beard Foundation is the most prestigious organization in the professional culinary world. Since 1986, the annual James Beard Foundation Awards honor the best chefs, restaurant professionals, food writers and other media in the industry. This year David Chang, Paul Kahan, Sherry Yard, and John Besh will be inducted into the Who's Who of Food & Beverage in America.
Check out the complete list of the 2014 Finalists for the James Beard Foundation Restaurant and Chef Awards,