Print Recipe Pizza Shack’s Greek Pasta Votes: 1 Rating: 5 You: Rate this recipe! Course Entrées Servings MetricUS Imperial Ingredients 1 lb bowtie pasta1 1/2 lbs grilled chicken breast, sliced or diced1/2 cup olive oil1 Tbsp chopped garlic1 1/2 cup grape tomatoes halved1/2 cup green onions sliced30 half Kalamata olives1/2 tsp crushed redpepper1/2 cup Feta […]
Print Recipe Joey K’s Shrimp Magazine Get the recipe for this showstopping shrimp magazine, from Joey K’s, here! Votes: 25 Rating: 3.76 You: Rate this recipe! Occasion Casual Servings MetricUS Imperial Ingredients 1/4 cup olive oil1 Tbsp flour1 lb large butterfly shrimp per person1 Tbsp fresh minced garlic8 slices chopped ham1 can quartered artichoke hearts1/4 […]
That stunning Ginger Miso Wedge Salad from Ambrosia in Houston looks complicated, but truthfully isn’t too difficult to prepare.
Mary Martini, who runs Central Market’s fabulous Cooking School, showed me how to make this delicious dish. We used a butternut squash but you could use any winter squash variety.
This is a delicious way to serve quail – filled with Boudro’s delicious stuffing.
Bacon flavored sugar cookies served with a dark chocolate ganache! The yield for this scrumptious recipe is 18-20 cookies
Zounds! A zesty flatbread with juicy Gulf shrimp, fire roasted tomatoes and a spicy ‘Diablo’ sauce. Perfect for sharing from my friends at Sysco Foods!
The pros at Central Market’s Cooking School provided this gem…a crispy, cheesy, breakfast pizza with all your favorite ingredients. Bite into happiness first thing in the morning!
I discovered this salad at one of my current favorite NYC restaurants – a tiny, eclectic little spot in SoHo called Charlie Bird. In addition to the good food, the wine list is adventurous, great fun—as are the luxurious Zalto wine glasses!
Tender Brussels Sprouts sprinkled right in to this sizable Caesar, alongside dried cranberries, candied almonds with freshly grated Parmesan. From Executive Chef Brady Cohen at Salty Sow. Enjoy!
A Zinc specialty: Tequila cured salmon with arugula, pepitas, cotija cheese, pearl couscous, sweet dried corn in a creamy, rich basil pesto dressing. Ta-da!
A seasonal offering from Executive Chef Stefan Bowers of Rebelle inside The St. Anthony Hotel in downtown San Antonio. Plated with Braised Corona Beans in a Basil Pistou.
Paccheri All’anatra by Chef Giancarlo of Amalfi Ristorante Italiano & Bar.
This is a delicious dish! Don’t think it’s just for breakfast – it’s great for any meal. Chef extraordinaire Mary Martini at Central Market’s Cooking School gave me this recipe.