Food

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Squid Pad Thai

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!

Savannah Buttermint Ice Cream

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.

Grilled Clams and Chorizo

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 Onion Bread Pudding With Fresh Goat Cheese

Caramelized Vidalia onions are the star ingredient in this savory bread pudding - sweet Vidalia onions, creamy goat cheese, and fresh herbs.

Sweet Vidalia Onion Muffaletta Sandwich

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.

Sweet Corn Vidalia Onion Rings with Crabmeat Dip

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!

Tumeric Chicken with Sumac and Lime recipe

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.

Best Coffee Cake

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.

Almond Crusted French Toast with Berries

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.

Sugar Snap Pea Salad

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.

Smoked Duck and Oyster Gumbo

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.

Grilled Pound Cake with Strawberry-Rhubarb Sauce

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.

Peanut Butter Bacon Cookies

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.

Ham and Gruyère Waffle Tartines

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.

Simple Seafood Stew with Grilled Bread and Smoky Red Pepper Mayonnaise

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.

Asparagus and Green Pea Risotto with Fresh Herb Tarka

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!

Minted English Pea Soup

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

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 Stout Cake

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.

Affogato with Smoky Almond Ice Cream

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).