James Syhabout’s irresistible mash-up of Caesar salad and popcorn is just one of the addictive snacks he serves at his Oakland restaurant, The Dock.
2. Matt Gandin's White Shrimp Ceviche
Gandin’s vibrant green ceviche, lashed with lime juice and some heat from Serrano chiles, is an easy starter for a summer party.
3. Easy Caramel Sauce
Join Chef Matt Gandin and discover how to make caramel with one, simple ingredient you probably already have laying around your house. Top your vanilla bean ice cream or green apples with this succulent sauce.
4. Michael Tusk’s English Pea Risotto
To make this super springy risotto, Michael Tusk of Quince and Cotogna uses every part of the pea — the pods go into a light pea stalk, the blanched peas become a brilliant green puree, and the flowers and shoots become a lovely garnish.
5. Easy 5-Ingredient Vinaigrette
Take your salad to the next level with this simple but delicious vinaigrette technique from award winning Chef, Craig Stoll.
6. Melissa Perello's Kale Salad With Fennel, Celery & Feta
In Melissa Perello’s hands, a simple kale salad is anything but boring.
7. Suzette Gresham’s Italian Tomato Eggs
This recipe for eggs are poached in a simple, plain tomato sauce, is a favorite of Acquerello chef Suzette Gresham’s family.
8. Delfina's Spaghetti Pomodoro
Sixteen years after opening Delfina, the restaurant’s signature spaghetti remains on the menu, a simple dish with a cult following.
9. Tom McNaughton's Homemade Ricotta
There is no simpler cheese to make at home than ricotta, which takes all of 10 minutes and is legions better than store-bought.
10. Tyler Florence's Fried Chicken
After exhaustive experimentation, Tyler Florence created a home cook-friendly recipe for the irresistible fried chicken he serves at Wayfare Tavern.