- Smoked beef brisket
-
- After it has finished cooking, let the foil-wrapped brisket sit at room temperature for about a half-hour. "This resting period is very important," barbecue restaurateur Marty Wells said. "During that time, the brisket will reabsorb its juices."
- Baby back pork ribs
-
-
One important tip from restaurateur Marty Wells: "Make sure the ribs are skinned so the smoke can penetrate the whole rib." He recommends using hickory, white oak or pecan wood.
- Carolina pulled pork
-
- Perfection can't be hurried: For fall-off-the-bone tenderness, cook the pork for eight to 10 hours over hickory, white oak or pecan wood. It's delicious in sandwiches, sliders, carnitas, flautas or quesadillas—or put chunks in your barbecue baked beans.
- California Grill prawn and vegetable stir-fry
-
- Because of its versatility, broccoli can be used in countless dishes, but chef Pablo Ramirez said one key step in preparing broccoli is to first poach it in boiling salt water to preserve its greenness. This colorful entrée is a favorite from the California Grill menu.
- Grilled lamb sirloin chops with charred Brussels sprouts and mint chimichurri
-
- "Chimichurri is an Argentine condiment that they eat like Americans eat ketchup," said chef Shaun Behrens, whose minty version is a delightful accompaniment to spring lamb.
- Spinach omelet with Kalamata olives
-
- Unlike a typical omelet that's folded over at the stovetop, this one is finished off in the oven to yield a hearty, frittata-like dish. It's delicious as is or with additions such as cooked sausage or cooked, sliced potatoes.
- Roasted pork loin with a garlic, rosemary and walnut crust
-
- The tempting aromas of this pork loin won't disappoint. The dish—a longtime favorite of Paulette Bruce's family—tastes just as good as it smells.
- Pancetta and fennel tart
-
- "I like layers of flavor," says cooking school instructor Paulette Bruce, explaining her use of wine in this pastry dough. "Also, an acid makes pastry flakier. Some people add lemon zest."
- Rib-eye with grilled grape sauce and garlic herb shoestring potatoes
-
- "Why not?" Encouraging his team to ask that question is a technique chef Gabe Garcia uses to foster creative thinking. In this case, the question was, "Why not grill grapes?" The result: a delicious accompaniment to steak.
- Fig and turkey sandwich
-
- Jazz up your turkey sandwich with figs and whole grain mustard! This recipe is fresh from the kitchen of Hollywood chef Jonathan Rollo.
.svg.png){kind=small}
