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 resulting is fantastic!
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.
This a wonderfully tasty Latin dish that is quick and fun to make! Shellfish cooks very quickly on the grill and you know the clams are done as soon as the shells open. Easy! Delicious fresh clams and spicy chorizo sausage are added here to a nice smoked paprika and butter sauce. Clams are used in this recipe, but you could also use mussels or shrimp.
Caramelized Vidalia onions are the star ingredient in this savory bread pudding - sweet Vidalia onions, creamy goat cheese, and fresh herbs.
The muffaletta sandwich has its origin in the French Quarter of New Orleans. This amazing sandwich consists of layers of salami and other meats, cheeses such as Swiss or provolone, and topped with a chopped olive relish. In this recipe, we've added a good amount of Vidalia onion for a nice twist.
Vidalia onions have a nice sweetness to them and make fantastic onion rings! This delicious recipe adds fresh and creamed corn to the batter for a wonderfully tasty combination. Crabmeat and cream cheese dip is the perfect accompaniment!
This very simple chicken dish is packed with great exotic flavor. Persian in origin, chicken thighs are braised with turmeric and sumac. Chicken thighs are suggested because they have more flavor but breasts would work just fine. Serve on rice or quinoa.
A good coffee cake should be moist and flavorful with a nice crunchy topping. This one definitely fits the bill! Simple to make, this coffee cake is a crowd pleaser with cinnamon and toasted nuts.
This is a great French Toast recipe that you can experiment with and jazz up with any number of delicious twists - here we use sliced almonds for a nice crunchy, nutty flavor.
Sometimes a simple salad can be the most beautiful thing in the world. The secret to a great salad is using the freshest, highest quality ingredients possible. The flavors that blend together in this salad are magical - sugar snap peas, thinly sliced prosciutto, Pecorino cheese, mint leaves, baby arugula, garlic, and red pepper - drizzled with extra virgin olive oil and red wine vinegar.
Gumbo is an African word that originally meant okra. Now gumbo refers to any kind of soup or stew with okra in it. Okra is used to thicken and flavor the dish. Gumbos come in all sorts using a variety of ingredients, typically what the cook can find in the pantry. This recipe contains oysters, andouille sausage, and smoked duck.
Much like toasting, grilling pound cake brings out its buttery flavor. So, when grilling outside this summer, pop this pound cake on for a few minutes to create an extra special dessert for your guests.
Bacon goes perfectly with anything! It's really nice in peanut butter cookies, though. The smokiness of the bacon works very well with the saltiness of the peanuts and the sweetness of the sugar. The bacon also adds a nice chewiness to the cookies.
This is a fantastic treat to serve for breakfast, or with a side salad, makes a great lunch. Tartine is the French version of an open-faced sandwich. Here, we've used waffles for the 'bread' to base our sandwich upon. The remaining ingredients are based upon a classic croque monsieur (ham and cheese sandwich) found in many French cafés.
This is an outstanding seafood stew that is quite simple to make. This tasty stew has a spicy twist with fresh jalapenos and Sriracha sauce. The recipe calls for a firm white fish but, for an even hardier dish, feel free to add clams, mussels, or shrimp.
This recipe is a wonderful combination of Italian and Indian cooking. You start with a nice tarka, which is a flavored oil used in India that you create by frying fresh herbs. You add this to a traditional risotto made with Parmigiano-Reggiano and fresh spring asparagus and green peas. Great depth of flavor is found in this incredible dish!
Fresh mint leaves are the perfect complement to spring peas. This soup is easy to make but has a very light and fresh taste. For 1 quart of fresh peas you will need about 4 pounds of peas in the shell or, if frozen, 2 10-ounce bags.
Hot Cross Buns is a traditional sweetened bread made with spices and raisins, and marked with a cross on top. Usually served on Good Friday, these tasty buns are great any time of the year. For a different variation, try substituting the raisins with chocolate chips.
Chocolate and stout are great combination, so why not put them together in a cake? Chocolate stout, of course, is perfect for this recipe but any stout will do. Eat plain or dust the finished cake with powdered sugar or for a real treat, drizzle with the chocolate glaze suggested below. This cake will keep for several days and is great for gift giving.
This beautifully warm and creamy dessert combines a lovely homemade almond ice cream with espresso coffee. The ice cream has a nice hint of smokiness that complements the espresso very well from roasting the almonds and the addition of mezcal (or tequila).
Three kinds of cheese are mixed with cauliflower in this delicious side dish - goat cheese, Monterey Jack and Parmesan! Wonderfully complex and tasty, this baked vegetable dish is quite simple to make.
Mac and cheese for grown ups! Three kinds of cheese - white cheddar, Gruyère, and Parmesan with brioche bread crumbs and black truffles. If you don't want to splurge on the truffles, just add a touch of truffle oil. It'll still be delicious.
Sometimes the simplest things are the most delicious! This is especially true with good caviar. Perfectly cooked potatoes and a dollop of crème fraîche pair beautifully with the salty magic bite of the caviar.
Edamame (steamed soybeans) adds a nice flavor twist to traditional guacamole as well as creating a lighter texture. Serve with some warm tortilla chips or fresh vegetable crudités.
The marinade and sauce in this recipe has a very Asian flair with scallions, chili flakes, peanut oil and rice wine vinegar. It adds a very nice flavor to the meat. A crisp salad dressed with cilantro mint vinaigrette adds a nice balance to the lamb.