Recipe Archive
Chef Magazine 2012 Recipe Archive
Chef Magazine 2011 Recipe Archive
Chef Magazine 2010 Recipe Archive
Chef Magazine 2009 Recipe Archive
Chef Magazine 2008 Recipe Archive
Chef Magazine 2012 Recipe Archive
January/February
- Portuguese Sausage & Onion Stew, Volume 56, Number 1, Page 12
- Pub-style Irish Stew with American Lamb, Volume 56, Number 1, Page 12
- Creamy Herbed Turkey Soup, Volume 56, Number 1, Page 13
- Sweet-Potato Soup with Coconut Milk, Volume 56, Number 1, Page 13
- Mango-Habanero Trout with Pepper Relish, Volume 56, Number 1, Page 14
- The Aussie Pot Pie, Volume 56, Number 1, Page 14
- Fireroasters Island Grill Tilapia Over Tropical Fruit Salad, Volume 56, Number 1, Page 14
- Cauliflower and Wisconsin Aged Cheddar Soup, Volume 56, Number 1, Page 25
- Couscous Moroccan Stew, Volume 56, Number 1, Page 26
- Flat Iron Soup, Volume 56, Number 1, Page 26
- Creamy Edamame and Arugula Soup, Volume 56, Number 1, Page 27
- Creamy Mascarpone Mushroom Soup, Volume 56, Number 1, Page 27
- Roasted Garlic Soup, Volume 56, Number 1, Page 27
Chef Magazine 2011 Recipe Archive
January
- Baked Pasta Pie, Volume 55, Number 1, Page 19
- Balsamic and Rosemary-Scented Lamb Kebobs, Volume 55, Number 1, Page 34
- Beef Shank Stew with Celery Root, Turnips, Rutabaga, Parsnips, & Fingerling Potatoes, Volume 55, Number 1, Page 17
- Bejing Noodle Salad, Volume 55, Number 1, Page 34
- Cajun-Style Gumbo, Volume 55, Number 1, Page 19
- Chicken Rice Bowl, Volume 55, Number 1, Page 38
- Chile Tamari Trout, Volume 55, Number 1, Page 13
- Country Breakfast Cereal, Volume 55, Number 1, Page 39
- Gazpacho de Garbanzos, Volume 55, Number 1, Page 38
- Italian Ravioli & Sausage Stew, Volume 55, Number 1, Page 39
- Lemon Avocado-Oil Marinated Flank Steak with Avocado Chimichurri Sauce, Volume 55, Number 1, Page 33
- Korean Style BBQ Beef Tacos, Volume 55, Number 1, Page 35
- Pacific Rim Mushrooms Stuffed with Lamb, Volume 55, Number 1, Page 35
- Pork Carnitas Salad with Cabbage, Green Beans and Dijon Vinaigrette, Volume 55, Number 1, Page 34
- Pepper Shrimp Stir Fry, Volume 55, Number 1, Page 13
- Roasted Grape Risotto with Grilled Scallops, Volume 55, Page 13
- Shrimp and Chicken Black-Barley Paella, Volume 55, Number 1, Page 37
- Spring Onion Soup Au Gratin, Volume 55, Number 1, Page 36
- Steak Santa Fe with Spicy Chipolte Mayo, Volume 55, Number 1, Page 35
- Stout Beer and Turkey Chili, Volume 55, Number 1, Page 39
- Wild Alaska Pollock Cury, Volume 55, Number 1, Page 37
February
- Shrimp and Chick Pea Fritters, Volume 55, Number 2, Page 14
- Chimchurri Trout, Volume 55, Number 2, Page 14
- Peanut Crusted Red Curry California Avocado Satay, Volume 55, Number 2, Page 14
- Black Bean Corn Cakes, Volume 55, Number 2, Page 18
- Farro Guacamole Style, Volume 55, Number 2, Page 18
- Upside Down Mini Fillo Shell Dumplings, Volume 55, Number 2, Page 19
- Crab Mac & Cheese "Lollipops", Volume 55, Number 2, Page 19
- Tuscan Sun Roasted Tomatoes, Volume 55, Number 2, Page 33
- Meatloaf Cupcakes, Volume 55, Number 2, Page 34
- Mediterranean Sliders, Volume 55, Number 2, Page 34
- Crispy Orange Chicken Wrap, Volume 55, Number 2, Page 35
- Berry Brushetta with Walnut Mint Pesto, Volume 55, Number 2, Page 35
- Grilled Three-Cheese Sliders, Volume 55, Number 2, Page 35
- Rustic Charcoal Wheat Cakes with Cilantro Horseradish Aïoli & Red-Pepper Coulis, Volume 55, Number 2, Page 36
- Truffle Fries, Volume 55, Number 2, Page 35
March/April
- Dungeness Crab Fried Rice, Volume 55, Number 3, Page 11
- Mussels with Greens and Blue Cheese, Volume 55, Number 3, Page 12
- Milford Oyster House Garlic Clams, Volume 55, Number 3, Page 12
- Cipinno with a Paprika Aioli, Volume 55, Number 3, Page 13
- Seared Scallops with Balsalmic Glaze, Volume 55, Number 3, Page 13
- Fireroasters™ Asian Barbeque Salmon with Grilled Baby Bok Choy Salad, Volume 55, Number 3, Page 14
- Ciopinno, Volume 55, Number 3, Page 14
- Shrimp and Chick Pea Fritters, Volume 55, Number 3, Page 14
- Mojo BBQ Shrimp Po' Boy, Volume 55, Number 3, Page 26
- Lobster Salad with Yuzu Aioli and Cucumber Gelee, Volume 55, Number 3, Page 27
- Crab Parfait, Volume 55, Number 3, Page 27
- Shrimp with Shelling Beans and Ham, Volume 55, Number 3, Page 28
- Crab Cake Sliders with Chipotle & Sundried Tomato Chili Sauce, Volume 55, Number 3, Page 28
May
- Garden Hearts Chopped Skirt Steak Salad With Gorgonzola Vinagiagrette, Volume 55, Number 4, Page 14
- Mojito Trout, Volume 55, Number 4, Page 14
- Spicy Wasabi Pear Lettuce Wrap, Volume 55, Number 4, Page 14
- Peanut Butter and Sauternes Jelly, Bacon, and Foie Gras Sandwich, Aka "Elvis Lives", Volume 55, Number 4, Page 16
- Toasted Pimiento Cheese and Tasso, Volume 55, Number 4, Page 18
- Roasted Turkey and Grape Wraps with Quick Mole Sauce, Volume 55, Number 4, Page 18
- Kitchen Sink Sandwich, Volume 55, Number 4, Page 37
- Granqueso and Serrano Ham Panini, Volume 55, Number 4, Page 38
- Wisconsin Cheese Fondue Burger, Volume 55, Number 4, Page 38
June
- Southwest Style Cod Loin Ceviche with Avocados Mexicanos, Volume 55, Number 5, Page 11
- Watermelon Havarti Stacks with Dilled Ranch and Grilled Chicken, Volume 55, Number 5, Page 11
- The Frances, Volume 55, Number 5, Page 11
- Alaska Cod Taco Tango, Volume 55, Number 5, Page 12
- Tropical Mango Chicken Wrap, Volume 55, Number 5, Page 12
- The Monk's Salad, Volume 55, Number 5, Page 21
- Smoked Gouda Veggie Club, Volume 55, Number 5, Page 22
- Black Pepper Lemonade, Volume 55, Number 5, Page 22
- Mango Coconut Chicken, Volume 55, Number 5, Page 23
- Fish Tacos with Asian Slaw, Volume 55, Number 5, Page 23
- Cantalope Caprese Salad, Volume 55, Number 5, Page 23
July/August
- Masala Slaw, Volume 55, Number 6, Page 8
- Ultimate Mashed Potatoes, Volume 55, Number 6, Page 8
- Seared Halibut with Colusari Red Rice and Roasted Root Vegetables, Volume 55, Number 6, Page 8
- Asian Inspired Cold Noodle Salad, Volume 55, Number 6, Page 14
- Papas Chorreadas, Volume 55, Number 6, Page 15
- Sweet Potato and Grape Salad, Volume 55, Number 6, Page 15
- Causa Limena, Volume 55, Number 6, Page 16
- Purple Potato Patties with Grilled Octopus, Volume 55, Number 6, Page 16
- Tabule Andino, Volume 55, Number 6, Page 29
- Sauteed Spinach and Peaches, Volume 55, Number 6, Page 30
- Crusty Caramelized Onion Polenta, Volume 55, Number 6, Page 30
- Wild Rice Salad with Spiced Pepitas, Sun-dried Cranberries, Watercress and Apple-cider Vinaigrette, Volume 55, Number 6, Page 31
- Crab Macaroni and Cheese, Volume 55, Number 6, Page 31
- Idaho Fingerling Potatoes with Shrimp and Quail Egg, Volume 55, Number 6, Page 31
- Lobster, Potato & Roasted Corn Gratin, Volume 55, Number 6, Page 32
- Giant Peruvian Lima, Bacon, & Bleu Salad, Volume 55, Number 6, Page 32
September
- Torre Di Pesce Marinato (Ceviche Napoleon), Volume 55, Number 7, Page 10
- Greek Fries, Volume 55, Number 7, Page 12
- Tempura-Fried Acocado, Volume 55, Number 7, Page 12
- Southwestern Cod Kabobs with Black Beans and Jicama Slaw, Volume 55, Number 7, Page 12
- Grilled Veal "Pops" with Yogurt Herb Sauce, Volume 55, Number 7, Page 16
- Crostini with Burrata Cheese, Cherry Tomatoes and Pesto, Volume 55, Number 7, Page 17
- Citrus Mashed Gold Potatoes and Carrot Chip Canapes, Volume 55, Number 7, Page 17
- Caviar and Idaho Potato Spoon, Volume 55, Number 7, Page 17
- Argentine Chicken Skewers, Volume 55, Number 7, Page 18
- Warm Gorgonzola Torte with Carmelized Pears, Volume 55, Number 7, Page 12
October
- Crescenza-Stracchino, Prosciutto & Arugula Pizza, Volume 55, Number 8, Page 13
- Mango Ham Popovers, Volume 55, Number 8, Page 13
- Kamut Blend Southwest Breakfast Wrap, Volume 55, Number 8, Page 13
- English Muffin with Poached Eggs, Turkey, Spinach & Jalapeno Cream Cheese, Volume 55, Number 8, Page 16
- Jesse's Favorite Egg, Avovado, and Bacon Sandwich, Volume 55, Number 8, Page 17
- Three Lil' Pigs Breakfast Sandwich, Volume 55, Number 8, Page 17
- Stuffed French Toast with Candied Pecans, Volume 55, Number 8, Page 17
- Croque Madame Panini, Volume 55, Number 8, Page 18
- Breakfast Kolaches, Volume 55, Number 8, Page 18
- The McMichy, Volume 55, Number 8, Page 18
- Grilled Portobello Breakfast Sandwich, Volume 55, Number 8, Page 29
- The Flat Iron, Volume 55, Number 8, Page 30
- Idaho Potato Breakfast Burrrito, Volume 55, Number 8, Page 30
- Hawaiian Breakfast Wrap, Volume 55, Number 8, Page 31
- Tex-Mex Breakfast Quesadillas, Volume 55, Number 8, Page 31
- Croque Madame, Volume 55, Number 8, Page 31
November/December
- Fussilli with Radicchio and Bacon, Volume 55, Number 9, Page 11
- Herbed Egg and Sausage Tartlets, Volume 55, Number 9, Page 11
- Fireroasters Bacon Bourbon Salmon Sandwich, Volume 55, Number 9, Page 11
- Fried Chicken Egg Rolls with Edamame & Mango Relish, Volume 55, Number 9, Page 14
- Paella Prawn Salad with Roasted Onions & Castilian Dressing, Volume 55, Number 9, Page 15
- Greek-style Lamb Kabobs, Volume 55, Number 9, Page 15
- Kung Pao Ahi, Volume 55, Number 9, Page 25
- Cuidad Fresh Mushrooms & Swiss Chared Empanadas, Volume 55, Number 9, Page 26
- Spicy Chinese Chicken & Rice, Volume 55, Number 9, Page 27
- Tuscan Pot Roast, Volume 55, Number 9, Page 27
- Roasted Curry-Spiced Chicken Tacos with Tomato-Avovado Salsa, Volume 55, Number 9, Page 27
Chef Magazine 2010 Recipe Archive
January
- Barolo Braised Short Ribs with Whipped Potatoes, Volume 54, Number 1, Page 33
- Beef Braciole over Creamy Asiago and Sage Polenta, Volume 54, Number 1, Page 14
- Blackened and Lacquered Spinalis Skewers with Risotto and Cilantro Vapor, Volume 54, Number 1, Page 35
- Certified Angus Beef Caribbean Fondue, Volume 54, Number 1, Page 35
- Crisp Lamb Breast, Onions, Seeds and Leaves with Potxas Beans, Volume 54, Number 1, Page 16
- Garlic and Walnut Crusted Chicken with Bloomsdale Spinach, Roasted Brussels Sprouts, Melted Leeks and Pomegranate Seeds, Volume 54, Number 1, Page 35
- Grilled Rib-Eye Filets with Tuscan Rub, Volume 54, Number 1, Page 34
- Ham Eye with Fennel Pollen and Italian Succotash, Volume 54, Number 1, Page 19
- Pan-Roasted Turkey Tenderloins with Sun-Dried Cherry Gravy, Volume 54, Number 1, Page 35
- Rainbow Trout Veracruz, Volume 54, Number 1, Page 8
- Roast Leg of Venison with Chestnut Stuffing, Volume 54, Number 1, Page 8
- Skewered Spiced Lamb Kafka, Volume 54, Number 1, Page 8
- Spicy Syrah-Glazed Pork Chop, Volume 54, Number 1, Page 19
- Walnut and Pear Stuffed Pork Tenderloin with Fig Port Sauce, Volume 54, Number 1, Page 18
February
- Alaska Snow Crab with Artichokes and Roasted Lemons, Volume 54, Number 2, Page 29
- Blackened Catfish with Cleaned Up Dirty Rice, Volume 54, Number 2, Page 30
- Candied Walnut Crusted Salmon with Lemon Zest Vinaigrette and Spring Pea Shoots, Volume 54, Number 2, Page 14
- Cioppino, Volume 54, Number 2, Page 10
- Cod en Papillote, Volume 54, Number 2, Page 10
- Coriander Dusted Chilean Sea Bass with Spiny Lobster-Mango Gastrique and Coriander Emulsion, Chef's Stirrings blog, Feb. 23, 2010
- Crab and Cheese Toast, Volume 54, Number 2, Page 31
- Crab Tostadas with Strawberry-Mango Salsa, Volume 54, Number 2, Page 31
- Duet of Baklava Sushi-style Rolls, Volume 54, Number 2, Page 8
- Grilled BBQ Tuna with Fried Oysters, Country Ham Green Onion Butter and Mustard Sauce, Volume 54, Number 2, Page 13
- Grilled Shrimp, Grape and Endive Salad with Labne Cheese, Volume 54, Number 2, Page 31
- Herb Crusted Cod Loin, Volume 54, Number 2, Page 10
- Idaho Potato Crusted Black Bass with Umbrian Black Truffle Sauce and Wild Arugula, Volume 54, Number 2, Page 13
- Potato Salad with Grilled Shrimp and Harissa Vinaigrette, Volume 54, Number 2, Page 30
- Sautéed Halibut with Hard-Cooked Egg and Watercress Salad, Volume 54, Number 2, Page 14
- Sautéed Swordfish Steak with Avocado, Fresh Crab and Red Chile Vinaigrette, Volume 54, Number 2, Page 16
- Walnut, Black Pepper and Cumin Crusted Monkfish, Volume 54, Number 2, Page 29
March/April
- Blackened Steak and Blue Potato Spinach Salad, Volume 54, Number 3, Page 28
- Blue Crab Eggplant Cakes with Radish Salad and Turmeric Tangerine Butter, Chef's Stirrings blog, March 9, 2010
- Boursin Panini with Turkey and Ham, Volume 54, Number 3, Page 8
- Braised American Lamb Shank on Wampanoag Chickpea Porridge with Pomegranate Yogurt Cream, Chef's Stirrings blog, April 22, 2010
- Bread Pudding with Gruyère and Shiitake Mushrooms, Chef's Stirrings blog, March 9, 2010
- Casablanca Chicken & Pear Sandwich, Volume 54, Number 3, Page 11
- Chicken and Sausage Gumbo, Volume 54, Number3, Page 27
- Cod Antipasto, Volume 54, Number 3, Page 8
- Field Greens, Apple and Cranberry Salad with Warm Goat Cheese Croutons, Volume 54, Number 3, Page 16
- Grilled Salmon on a Salad with Frisée, Sweet Corn, Onions and Sun-Dried Tomatoes, Volume 54, Number 3, Page 15
- Homemade Tater Tots, Chef's Stirrings blog, March 12, 2010
- Lobster Salad with Avocado Brûlée and Meyer Lemon-Orange Blossom Honey Vinaigrette, Volume 54, Number 3, Page 14
- Marinated American Lamb Tenderloin and Blood Orange Salad, Volume 54, Number 3, Page 28
- Open Faced Turkey and Brie with Cranberry-Vodka Mayonnaise and Warm Apples, Volume 54, Number 3, Page 27
- Pork Neck with Succotash, Chef's Stirrings blog, March 9, 2010
- Shortbread Cookies, Chef's Stirrings blog, March 9, 2010
- Smoked Duck Breast, Red Grape and Hazelnut Salad, Volume 54, Number 3, Page 16
- Tricolore Salad with Honey Vinaigrette, Volume 54, Number 3, Page 8
- Vegetarian Mushroom Stir Fry, Chef's Stirrings blog, March 17, 2010
- Warm Garden Bean, Goat Cheese and Poached Egg Salad, Volume 54, Number 3, Page 14
- Zinfandel-braised Bone-in Prime Beef Short Ribs with Roasted Asparagus and Carrot Pearl Couscous, Volume 54, Number 3, Page 29
May
- California Wild Rice Confetti Shrimp Salad, Chef's Stirrings blog, May 5, 2010
- Cellentani Pasta with Italian Sausage and Mushrooms, Volume 54, Number 4, Page 28
- Chocolate Raisin Walnut Pie, Chef's Stirrings blog, May 10, 2010
- Country Cornmeal Swai Sandwich with Chipotle Slaw, Volume 54, Number 4, Page 12
- Cowboy Steak and Twice-Baked Potato, Volume 54, Number 4, Page 54
- Inside-Out Grilled Cheese with Red Onion Jam, Volume 54, Number 4, Page 54
- Lobster Cheesy Mac with Four Wisconsin Cheeses, Volume 54, Number 4, Page 56
- Mango Ham Popovers, Volume 54, Number 4, Page 56
- Mother's Pot Roast, Volume 54, Number 4, Page 24
- Mushroom Bread Pudding, Volume 54, Number 4, Page 12
- Pappardelle Al Funghi, Volume 54, Number 4, Page 26
- Roth Käse Aged Gruyère Slider with Surchoix Gruyère Aïoli, Volume 54, Number 4, Page 53
- Shrimp Shooter Spoons with Avocado Mango Relish, Volume 54, Number 4, Page 12
- Three-Onion Pot Pie, Volume 54, Number 4, Page 55
- White Root Vegetable Bisque with Les Frères and Mascarpone Cheese, Volume 54, Number 4, Page 55
June
- Allergen-Free Coq au Vin, Volume 54, Number 5, Page 28
- Artichoke, Pea and Celery Salad, Volume 54, Number 5, Page 25
- Blueberry Waldorf Salad, Volume 54, Number 5, Page 28
- Chile-Rubbed Seitan Salad with Pickled Red Onions and Spicy Almonds, Volume 54, Number 5, Page 26
- Chilean Sea Bass with Vegetables, Volume 54, Number 5, Page 28
- Chopped Summer Vegetable Salad with California Avocado Mousse, Volume 54, Number 5, Page 28
- Coney Island Pups, Chef's Stirrings blog, June 17, 2010
- Gluten-Free Peanut Macaroni and Cheese, Volume 54, Number 5, Page 27
- Grape and Salmon "Power" Salad, Volume 54, Number 5, Page 27
- Green Garlic Purée with Roasted Garlic Miso Salmon, Volume 54, Number 5, Page 9
- Lobster Crusted Cod Loin, Volume 54, Number 5, Page 9
- Partida Margarita, Volume 54, Number 5, Page 30
- Strawberry Caprese, Volume 54, Number 5, Page 9
- Warm Salad of Asparagus Spears and Seared Lamb Chops with Fresh Mint Vinaigrette, Volume 54, Number 5, Page 27
- White Raisin Shiitake Dosas, Cilantro Cream and Ginger-Tomato Chutney, Volume 54, Number 5, Page 13
- Whole-Wheat Pizza Dough, Volume 54, Number 5, Page 26
July
- 9-Grain Waffle, Volume 54, Number 6, Page 26
- Almond Sunrise Cereal, Volume 54, Number 6, Page 8
- Gruyère, Mushroom, Leek and Bacon Tart, Volume 54, Number 6, Page 27
- Masa 14 Chilaquiles, Volume 54, Number 6, Page 12
- Mascarpone Lemon-Pepper Scone, Volume 54, Number 6, Page 25
- Odyssey Cheese Greek Feta Omelet, Volume 54, Number 6, Page 26
- Sausage Crumbles Hash, Volume 54, Number 6, Page 26
- Smoky Onion Idaho Potato Waffles, Volume 54, Number 6, Page 27
- Sweet Potato Pancakes, Volume 54, Number 6, Page 8
- Wild Mushroom and Spinach Quiche, Volume 54, Number 6, Page 8
August
- Almond and Chocolate Dipped Poached Pears, Volume 54, Number 7, Page 8
- Aloe Coconut Noodle Dessert Salad with Mandarin Caramel and Crispy Rice, Volume 54, Number 7, Page 29
- Artichoke Potato Cake with Roasted Fennel-Mustard Relish, Volume 54, Number 7, Page 27
- Banana Cream Pie, Volume 54, Number 7, Page 26
- Cheesy Potato Croquettes, Volume 54, Number 7, Page 28
- Cherries Jubilee Shake, Volume 54, Number 7, Page 28
- Fried Green Tomatoes with Roasted Red Pepper Purée, Volume 54, Number 7, Page 29
- Panna Cotta with Fresh Kiwifruit Coulis, Volume 54, Number 7, Page 28
- Rice Pudding with Cranberry, Fig and Apricot, Volume 54, Number 7, Page 8
- Steamed Snapper with Citrus Sweet and Sour Sauce, Chef's Stirrings blog, Aug. 16, 2010
- Super Lump Crab Cake with Carrot Butter Sauce, Volume 54, Number 7, Page 9
- Tuna and Watermelon "Bites" with Ginger Foam and Mint Dressing, Volume 54, Number 7, Page 27
- Watermelon Cucumber Shrimp Cocktail, Volume 54, Number 7, Page 8
September
- Avocado Canelones with Tomato Caviar and Soy Air, Volume 54, Number 8, Page 26
- California Turkey Trio, Volume 54, Number 8, Page 27
- Caribbean Garlic Pepper Shrimp, Volume 54, Number 8, Page 12
- Elk Carpaccio with Tabbouleh and Mustard Cream, Volume 54, Number 8, Page 25
- Garden Hearts of Romaine Mexican Fiesta Salad, Volume 54, Number 8, Page 12
- Grilled Breast of Dust Salad with Tabasco-Flavored Lime Vinagrette, Volume 54, Number 8, Page 26
- Meyer Natural Angus Beef Oso Bucco with Saffron Risotto, Volume 54, Number 8, Page 11
- Nancy's Ceaser Salad, Volume 54, Number 8, Page 8
- Sausage Dirty Rice, Volume 54, Number 8, Page 27
- Seven-Rice Tabbouleh Salad with Green Lentils, Fava Beans, and Tomatoes, Volume 54, Number 8, Page 28
- Tropical Shrimp Salad, Volume 54, Number 8, Page 8
- Tuscan Top Sirloin Steak with Infused Oil, Volume 54, Number 8, Page 12
- Warm Potato, Roasted Beet & Roma Tomato Chicken Salad with Herb Pesto, Volume 54, Number 8, Page 28
Winter
- All Blue Idaho Potato Tabouli, Volume 54, Number 9, Page 21
- Barilla Rotini Spring Salad with Peppers, Cucumber, Tomatoes, Radicchio, Avocado & Basil, Volume 54, Number 9, Page 39
- Bucatini, Volume 54, Number 9, Page 21
- Butternut Squash Soup with Lemon Thyme and Smoked Bacon, Volume 54, Number 9, Page 38
- Fabulous Vermont Maple Cheesecake, Volume 54, Number 9, Page 13
- Filet Mignon over Pommes Puree, Braised Shallots & Maitake Mushrooms, Volume 54, Number 9, Page 42
- Gouda Tater Tots, Volume 54, Number 9, Page 22
- Mango Coconut Rice, Volume 54, Number 9, Page 38
- Mango Shrimp Salad, Volume 54, Number 9, Page 13
- Meyer Natural Angus Braised Boneless Beef Rib Short Ribs with a Trio of Purees, Volume 54, Number 9, Page 12
- Perfect Parmesan Polenta, Volume 54, Number 9, Page 22
- Potato, Pancetta and Plum Tomato Salad with Grana Padano Curls, Volume 54, Number 9, Page 21
- Risotto with Locally Grown Apples, Gorgonzola, Piccante & Poblano Chiles, Volume 54, Number 9, Page 39
- Roasted Brussel Sprouts with Camalized Ham, Pecans, and Cranberry Puree, Volume 54, Number 9, Page 38
- Sous Vide Pot Roast with Smoked Paprika Butter, Volume 54, Number 9, Page 13
- Sugar Pumpkin Rissoto, Volume 54, Number 9, Page 40
- Sweet Potato Gnocchi, Volume 54, Number 9, Page 40
Chef Magazine 2009 Recipe Archive
January
- Antioxie Moxie, Chef's Stirrings blog, Jan. 30, 2009
- Apple Pie à la Mode Shake, Chef's Stirrings blog, Jan. 30, 2009
- Australian Soda, Chef's Stirrings blog, Jan. 30, 2009
- Blueberry Smoothie, Chef's Stirrings blog, Jan. 30, 2009
- Citrus Cooler, Chef's Stirrings blog, Jan. 30, 2009
- Crispy Braised Pork Belly, Migas, Black Beluga Lentils and Frisée Salad in a Cockburn's Special Reserve Vinaigrette, Chef's Stirrings blog, Jan. 8, 2009
- Limonata Mocktail, Chef's Stirrings blog, Jan. 30, 2009
- Porcupine Idaho Potatoes with Hot Pepper Jelly Dipping Sauce Chef's Stirrings blog, Jan. 30, 2009
- Salmon Duet: Ginger-Sesame-Crusted Salmon Fillet and Crispy Salmon Cake with Baked Pea Risotto, Chef's Stirrings blog, Jan. 21, 2009
- Salsa Verde-Crusted Beef Tenderloin, Chef's Stirrings blog, Jan. 21, 2009
February
- Crawfish Ravioli with Roasted-Tomato Butter Sauce, Chef's Stirrings blog, Feb. 20, 2009
- Grilled Skirt Steak and Maytag Blue Cheese Sliders with Smoked Almond Romesco and Smoked Almond Butter, Chef's Stirrings blog, Feb. 12, 2009
- Idaho Potato Truffle Fries, Chef's Stirrings blog, Feb. 26, 2009
March
- Crab Cakes with Roasted Red Pepper-Creole Remoulade, Chef's Stirrings blog, March 12, 2009
- Red Bean and Rice Cakes with Spicy Remoulade Sauce, Chef's Stirrings blog, March 20, 2009
- Spicy Asian Pulled Chicken Salad, Chef's Stirrings blog, March 20, 2009
- Spicy Mustard Chicken with Dijon-Pineapple Salsa, Chef's Stirrings blog, March 20, 2009
April
- American Lamb Leg with Roasted Potatoes, Volume 53, Number 4, Page 6
- American Lamb Pintxos, Volume 53, Number 4, Page 27
- Carpaccio with Grana Padano, Volume 53, Number 4, Page 14
- Citrus-Braised Country-Style Beef Ribs, Volume 53, Number 4, Page 13
- Citrus Crab in Phyllo Cups, Volume 53, Number 4, Page 7
- Denver "Wellington" Taco with Southwest Mushroom Rub, Pico de Gallo and Cilantro Aïoli, Volume 53, Number 4, Page 28
- Fire-Roasted Artichoke with Tomato-Balsamic Chutney, Volume 53, Number 4, Page 16
- Funghi Fritti, Volume 53, Number 4, Page 25
- Grilled Denver Steak with House Herb butter, Volume 53, Number 4, Page 12
- Grilled Skirt Steak Sliders, Volume 53, Number 4, Page 27
- Osso Bucco-Stuffed Herb-Crusted Veal, Volume 53, Number 4, Page 27
- Polpette Della Nonna, Volume 53, Number 4, Page 25
May
- Apple Vinegar Glazed-Spiced Pork Belly with Hearts of Palm Cannelloni and Braised Leeks, Volume 53, Number 5, Page 44
- Blueberry Breakfast Bake, Volume 53, Number 5, Page 44
- Cameo Apple Pie, Volume 53, Number 5, Page 45
- Garlic & Herb Tilapia on Focaccia, Volume 53, Number 5, Page 16
- Grilled Szechuan Trout with Spinach, Volume 53, Number 5, Page 16
- Honey Beer Steamed Clams, Volume 53, Number 5, Page 45
- Milk Chocolate Praline Crunch Cake, Volume 53, Number 5, Page 46
- Roasted Boned Turkey with Sage Sausage Stuffing, Volume 53, Number 5, Page 16
- Smoked Trout Idaho Potato Cakes, Volume 53, Number 5, Page 45
- Stuffed Hamburger with Hass Avocado and Jarlsberg Cheese, Volume 53, Number 5, Page 45
- White Chocolate and Citrus Mille Feuille, Volume 53, Number 5, Page 47
June
- Apple, Cheddar and Rosemary Quiche, Volume 53, Number 6, Page 12
- Caribbean Pork Roast, Volume 53, Number 6, Page 27
- Cubano Pork Sandwich, Volume 53, Number 6, Page 13
- Honey Lacquered Bacon, Volume 53, Number 6, Page 12
- Leg of Lamb Grilled Over Pinot Noir Barrel Chips with Green Garlic Chimichurri, Chef's Stirrings blog, June 11, 2009
- Mann's Thai Style Stir Fry with Sugar Snap Peas, Volume 53, Number 6, Page 13
- Pork Shoulder Crêpe with Apple Cucumber Slaw and Carrot Ginger Vinaigrette, Volume 53, Number 6, Page 26
- Pork Sliders with Asian Cole Slaw, Volume 53, Number 6, Page 12
- Wild Boar Ragu with Pappardelle, Volume 53, Number 6, Page 27
July
- Bison Steak with Berry Red Wine Glaze, Volume 53, Number 7, Page 10
- Breakfast Potstickers with Spicy Asian Dipping Sauce, Volume 53, Number 7, Page 26
- Chocolate Biscotti with Orange Glaze, Chef's Stirrings blog, July 29, 2009
- Cowboy Chicken-Fried Steak Breakfast with Red-Eye Ranchero Gravy, Volume 53, Number 7, Page 13
- Crab Cakes Benedict with Lime Hollandaise and Salsa Cruda, Volume 53, Number 7, Page 27
- Egg Philly Quesadilla, Volume 53, Number 7, Page 12
- Eggs Benedict with Potatoes alla Toscana, Volume 53, Number 7, Page 12
- Eggs Rockefeller, Volume 53, Number 7, Page 26
- Fried 4-Minute Eggs with Potato and Sausage Croquettes and Key West Hollandaise, Volume 53, Number 7, Page 25
- Hash Brown Sausurrito, Chef's Stirrings blog, July 20, 2009
- Smoked Salmon, Avocado & Caviar Timbal with Twice-Baked Potato Blinis, Volume 53, Number 7, Page 28
- Sweet Potato Bread French Toast, Volume 53, Number 7, Page 10
- Turkey Sausage Hash, Volume 53, Number 7, Page 10
August
- Banana Empanadas with Dark Chocolate, Volume 53, Number 8, Page 12
- Bittersweet Chocolate Soufflê, Volume 53, Number 8, Page 13
- The Bonzo, Volume 53, Number 8, Page 13
- Cannoli Classico with Lemon Sorbet, Volume 53, Number 8, Page 12
- Chocolate Indulgence, Volume 53, Number 8, Page 25
- Chocolate Ricotta with Fresh Strawberries, Volume 53, Number 8, Page 26
- Curry Pork Belly with Coconut Panna Cotta, Chef's Stirrings blog, Aug. 10, 2009
- Milk Chocolate Flourless Cake and Grilled Potato Skin Ice Cream with Bacon Toffee, Chocolate Sauce and Potato Rings, Volume 53, Number 8, Page 26
- Milk Chocolate and Raspberry Bar, Volume 53, Number 8, Page 13
- Miniature Strawberry Shortcakes, Volume 53, Number 8, Page 12
- 'Not So Red' Velvet Cake, Volume 53, Number 8, Page 27
September/October
- Alaska Halibut Bruschetta, Volume 53, Number 9, Page 13
- Andouille Sausage Pizza with Onion Confit and Wisconsin Cheeses, Volume 53, Number 9, Page 37
- Chard-Wrapped Rabbit Saddle and Sausage Stuffed into the Hindquarter with Viridian Tarbais Beans and Salmis Sauce, Chef's Stirrings blog, Oct. 14, 2009
- Cherry Bacon Lyonnaise Salad, Volume 53, Number 9, Page 21
- Cherry Chili, Volume 53, Number 9, Page 13
- Chipotle Idahoan Real Mashed Potatoes, Chef's Stirrings blog, Sept. 30, 2009
- Crab Cake Sliders with Dijon Roasted Garlic A Ïoli, Volume 53, Number 9, Page 17
- Crisp Goose-Fat Idaho Potatoes, Chef's Stirrings blog, Sept. 30, 2009
- Grilled Asian Shrimp Skewers with Pears, Volume 53, Number 9, Page 16
- Grilled Eggplant Lasagna Stacks, Volume 53, Number 9, Page 38
- Grilled Green Tomato Napoleon with Balsamic Vinegar Glaze, Volume 53, Number 9, Page 39
- Italian Caprese Bread Salad, Volume 53, Number 9, Page 35
- Juniper Crusted Cervena Venison Loin with Smoked Bacon Jus, Chef's Stirrings blog, Oct. 1, 2009
- Marinated Shrimp Chopped Salad with Sweet Basil Dressing, Volume 53, Number 9, Page 33
- Niçoise Rice Salad, Volume 53, Number 9, Page 20
- Piñata Apple Salad with Endive and Sage, Volume 53, Number 9, Page 20
- Prime New York Sirloin and BelGioioso CreamyGorg Sliders, Volume 53, Number 9, Page 37
- Red Wine Poached Pear with Goat Cheese, Volume 53, Number 9, Page 38
- Sumac Couscous Salad with Dungeness Crab and California Avocado, Volume 53, Number 9, Page 21
- Tangy Lamb and Asparagus Lettuce Cups, Volume 53, Number 9, Page 13
- Turkey Carnitas Mesclun Salad with Tangerine Vinaigrette, Volume 53, Number 9, Page 34
- Warm Baby Spinach and Watercress Salad with Smoked Bacon and Candied Shiitake Mushrooms, Volume 53, Number 9, Page 35
- Wild Mushroom Soup Dijon with Gruyère Croutons, Volume 53, Number 9, Page 10
- Wisconsin Gruyère Cheese and Sweet Potato Soup with Maple Brioche Croutons, Volume 53, Number 9, Page 36
- Wisconsin Ricotta Gnocchi and Aged Cheddar Gratin, Volume 53, Number 9, Page 39
November/December
- Carne Asada al Pequín, Volume 53, Number 10, Page 30
- Chana Masala, Volume 53, Number 10, Page 31
- Lamb Shanks with Garlic, Tomato and Mint, Volume 53, Number 10, Page 29
- Moroccan Chicken with Apricots and Green Olives, Volume 53, Number 10, Page 29
- Orecchiette Pasta with Calabrian Turkey Sausage, Volume 53, Number 10, Page 8
- Papas a la Huancaína, Volume 53, Number 10, Page 31
- Peruvian Sweet Corn Cake Dessert, Volume 53, Number 10, Page 30
- Roasted Striped Pangasium Lasagna Ragoût, Volume 53, Number 10, Page 8
- The Sazerac, Chef's Stirrings blog, Nov. 2, 2009
- Sesame Wasabi Butter, Volume 53, Number 10, Page 31
- Tilapia Tostados, Volume 53, Number 10, Page 8
Chef Magazine 2008 Recipe Archive
November/December
- Bleu Cheese Herb Butter with Walnuts, Chef's Stirrings blog, Nov. 24, 2008
- Dungeness Crab Roesti Benedict with Choron Sauce, Chef's Stirrings blog, Nov. 14, 2008
- Elk Soup with Elk Kidney Mousse, Chef's Stirrings blog, Nov. 21, 2008
- Herb-Roasted Loin of Veal, Layered Confit Potatoes with Braised Veal, Creamy Salsify with Pan-Seared Sweetbreads and Parsnip Chips, Chef's Stirrings blog, Nov. 20, 2008
- Pork Tenderloin with Cranberry Mole and Cranberry Salsa, Chef's Stirrings blog, Dec. 18, 2008
- Potato Au Gratin with Sausage and Chèvre, Chef's Stirrings blog, Nov. 24, 2008
- Pumpkin Pie-Tini, Chef's Stirrings blog, Nov. 24, 2008
- Thanksgiving 101, Chef's Stirrings blog, Nov. 24, 2008
- White Fish with Herbed Duxelle, Chef's Stirrings blog, Dec. 2, 2008
- Wild Rice Stuffing with Goldenberries, Chef's Stirrings blog, Nov. 24, 2008
