Gourmet Food

French fried potatoes are delicious and will always be a favorite, but give these baked zucchini fries a try for something different. Healthier, yes, but absolutely scrumptious flavor will have everyone scrambling for the last fry. The tomato coulis is an upscale version of ketchup with pureed tomatoes, honey and fresh basil - goes wonderful with the zucchini fries!

Check out the recipe for Baked Zucchini Fries.

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Prime Rib is a very delicious and tender cut of meat.   Long, slow cooking is the key to the perfect prime rib. Salt and fresh herbs are the only thing you need to make this cut of beef amazing!  We finish with a beautiful red wine sauce on the plate that really intensifies the beef flavor.

When considering the size of prime rib you will need, figure that each rib will feed two people. If serving 5 or 6 people, purchase a 3 rib roast. If serving 7 or 8 people, purchase a 4 rib roast. If you have a lot of guest, it's better to choose two smaller roasts rather than one large one. A smaller prime rib cooks more evenly than a big one. But, do not choose a roast smaller than 3 lbs. as this will be hard to properly cook unless you want all of it well done. Select a prime rib roast that has a lot of marbling, which is the visible fat running throughout the meat. The more marbling there is in the meat the more moist and flavorful it will be when cooked.

Check out the recipe for Salt and Herb-Crusted Prime Rib with Red Wine Sauce .

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Soup for dessert? You bet! Two signs of spring, rhubarb and strawberries, match wonderfully in this delightful dessert. A scoop of mascarpone cheese adds a luxurious texture to the dish.

Check out the recipe for Chilled Rhubarb & Strawberry Soup .

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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 bite to the dish.

Check out the recipe for Candied Walnut Crusted Salmon with Lemon Zest Vinaigrette and Spring Pea Sprouts.

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Chef Ludo Lefebvre (L.A. Ludobites Restaurants) loves to decontruct a dish, analyze the ingredients, and reimagine the dish again with his unique culinary genius. A favorite of Ludo's is the Vietnamese dish, Pad Thai. Here's the twist - Ludo substitutes the noodles with thin strips of squid. This dish is a bit time consuming, but the results are fantastic!

Check out the recipe for Squid Pad Thai .

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This an absolutely fantastic creamy ice cream with a wonderful salty butter and peppermint flavor. Delicious flecks of white chocolate are found throughout. The secret ingredient in this recipe is butter flavor drops. I don't usually use flavorings, but it really works in this case.

Check out the recipe for Southern Buttermint Ice Cream .

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Mother's Day is one of the busiest times of the year for restaurants. Avoid the crowds; instead of taking that special woman in your life out to dine, treat her to a home cooked meal. Here are a few easy recipes that are sure to impress.

Check out all the recipes for A Mother's Day Brunch.

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Cinco de Mayo is here! Cinco de Mayo is a Mexican celebration commemorating a battle defeating the French. Here in the States we celebrate the day by immersing ourselves in Latin culture, holding colorful parades and dining on one of our favorite cuisines, Mexican Food!

Check out all the recipes for Cinco de Mayo.

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There is something deeply satisfying about a good tortilla soup. The aroma is intoxicating. And don't forget the garnishes, which really make this soup.

"Asadero cheese, used to garnish this soup, is a semi-soft cow's milk cheese from the Mexican state of Oaxaca; it has a mild flavor and nice melting texture, which is ideal for this recipe. Look for asadero cheese in Mexican or Latin American groceries or specialty cheese shops; Cheddar or Jack cheese can be substituted."

Check out the recipe for Oaxacan Tortilla Soup with Roasted Poblanos .

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Food & Wine Magazine has announced this year's 10 Best New Chefs. 2013 marks the 25th anniversary of this very coveted distinction. Chefs are eligible for the honor if they have been in charge of a kitchen for less than five years. Past Best New Chefs include Daniel Boulud, Thomas Keller, David Bouley, Nobu Matsuhisa, David Chang, Wylie Dufresne, April Bloomfield, and many other great chefs.

Check out all of the F&W Best New Chefs.

Photo: Michael Voltaggio of Ink.

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