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. 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.
4. 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.
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. Slow Cooking 101: Asian-Inspired Chicken
Made with just 5 simple ingredients this moist and savory rotisserie chicken will be a hit with the entire family.
10. Blueberry Streusel Scones
The crunchy sweetness of the streusel makes this Blueberry Streusel Scone extra special as it goes so well with the sweet tanginess of the blueberries. So try it and you may find yourself sprinkling a little streusel on all your scones.