Recipe Archive
Chef Magazine 2013 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 2013 Recipe Archive
May/June
- Petite Rolls with American Lamb, Mushrooms and Red Onions, Volume 57, Number 3, Page 17
- Guacamole De Pimento, Volume 57, Number 3, Page 18
- Savory Bread Pudding with Applewood Smoked Bacon, Volume 57, Number 3, Page 18
- The Ultimate Mac and Cheese, Volume 57, Number 3, Page 19
- Sweet 'N Savory Chicken Sausage and Apple Pizza, Volume 57, Number 3, Page 19
- Cider-Glazed Ruby Red Rainbow Trout with Fall Waldorf Salad, Volume 57, Number 3, Page 20
- Lemon Herb Tilapia Brushetta, Volume 57, Number 3, Page 20
March/April
- Scallops with Mustard Miso Sauce, Volume 57, Number 2, Page 14
- Coconut Shrimp with Ginger Mango Sauce, Volume 57, Number 2, Page 15
- Braised Maine Lobster with Black Truffle Risotto Cake and Verjus Creme Fraiche, Volume 57, Number 2, Page 15
- Southwest Cod Tacos, Volume 57, Number 2, Page 16
- Bourbon BBQ Salmon Tostado Salad, Volume 57, Number 2, Page 16
- Roasted Pangasius Lasagna Ragout, Volume 57, Number 2, Page 17
- Kamut Wheat, Artichocke & Fresh-Tomato Frittata, Volume 57, Number 2, Page 17
January/February
- Baja Ruby Red Rainbow Trout , Volume 57, Number 1, Page 8
- Carribean Crusted Cod , Volume 57, Number 1, Page 8
- Cherrywood Bacon Breakfast Strata with Gruyere Cheese and Sweet Cherries, Volume 57, Number 1, Page 12
- Vanilla and Citrus Cured Salmon, Volume 57, Number 1, Page 13
- Croque Madame, Volume 57, Number 1, Page 13
- Criollo Honey Ganache, Volume 57, Number 1, Page 19
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
March/April
- Fireroasters™ Rustic Italian Cod Brushetta, Volume 56, Number 2, Page 12
- Fireroasters™ Smokey Applewood Salmon Sliders, Volume 56, Number 2, Page 12
- Pan-Sear® Maple Cedar Salmon with Sweet Poatatoes and Squash, Volume 56, Number 2, Page 12
- Bloody Mary Tuna Salad, Volume 56, Number 2, Page 15
- Brazilian Shrimp Pizza, Volume 56, Number 2, Page 16
- Wild Alaska Pollack Gratin, Volume 56, Number 2, Page 16
- Sweet-Smokey-Spicey Wild Alaska Salmon Rub, Volume 56, Number 2, Page 16
- Onion and Seafood Stew, Volume 56, Number 2, Page 17
- Shrimp Heirloom Tomato & Avocado Torta, Volume 56, Number 2, Page 17
- Black Barley Seafood Paella with Chicken and Chorizo, Volume 56, Number 2, Page 18
- Crab Mac & Cheese, Volume 56, Number 2, Page 18
May
- Sudado De Pescado with Tostones, Volume 56, Number 3, Page 16
Lime-Basil Coleslaw with Tri-Color Quinoa, Volume 56, Number 3, Page 16
Crave Brothers Farmstead Classics Pizza Margherita, Volume 56, Number 3, Page 16
Chipolte Avocado Burger, Volume 56, Number 3, Page 18
Grilled Lamburgers with Lemon-Rosemary Aioli, Volume 56, Number 3, Page 19
Double-Decker Sliders with Fire-Roasted Red-Pepper Sauce, Volume 56, Number 3, Page 19
Grilled Chicken and Granqueso Wrap, Volume 56, Number 3, Page 34
Wild-Mushroom Turkey Marsala, Volume 56, Number 3, Page 34
Skirt Steak with a Wisconsin Lamburger Cheese Melt and Potato Pie, Volume 56, Number 3, Page 35
Island Style Chicken & Shrimp Skewers with Ginger Mango Sauce, Volume 56, Number 3, Page 35
Braised Lamb Shank, Lemon-Stewed Cannellini Beans & Lavendar-Mint Gremolata, Volume 56, Number 3, Page 35
June
- FireRoasters Smoky Applewood Salmon Sliders, Volume 56, Number 4, Page 10
- Tropical Key Lime Bars, Volume 56, Number 4, Page 10
- Garden-style Fish with Onions and Bell Peppers Pescado al Jardin, Volume 56, Number 4, Page 11
- Tuna Nicoise with Lemon-Ca per Rice, Volume 56, Number 4, Page 12
- Asian Seared Beef with Spicy
Toasted Sesame, Stir-Fried
Vegetables and Cashews, Volume 56, Number 4, Page 12
July/August
- Roasted Vegetable Lasagna, Volume 56, Number 5, Page 11
- Mirabel Shrimp and Chick Pea Fritters, Volume 56, Number 5, Page 11
- Israeli Couscous Vegetable Salad, Volume 56, Number 5, Page 12
- Wild Mushroom and White Bean Tart, Volume 56, Number 5, Page 13
September/October
- Thai-Style Clearwater Split Lobster with Citrus Vinaigrette, Volume 56, Number 6, Page 14
- Black-Eyed Peas and Carrot Cake, Volume 56, Number 6, Page 14
- Leek and Roquefort Cheese Tartlets, Volume 56, Number 6, Page 17
- Ground Pork Savory Meatballs, Volume 56, Number 6, Page 17
November/December
- Carmelized American Lamb Roast with Apricot and Cranberry Stuffing, Volume 56, Number 7, Page 8
- Whole Grain 5 Blend Deep Dish Chili with Spicy Cilantro Yogurt Sauce, Volume 56, Number 7, Page 8
- Ceviche Miraflores, Volume 56, Number 7, Page 13
- Mediterranean Rice with Feta, Mint and Olives, Volume 56, Number 7, Page 14
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
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
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