It has been said that too many cooks spoil the broth, but chef Josh Gentry said that Sopa de puerco, sort of a Mexican-influenced pho, was the result of his kitchen’s collaborative environment. Read more.
Oyster Sliders from chef David Bradley feature two to three cold water oysters dipped in buttermilk and coated in a mixture of yellow corn meal, rice flour, all-purpose flour and ground corn flakes. Read more.
Blue spruce roasted veal sweetbreads: Chef de cuisine Chris Kurth evokes the coming fall with this end-of summer dish by imparting a piney flavor to sweetbreads. Read more.
Executive chef Rick Moonen is dedicated to using sustainable seafood, including catfish, which is farm-raised in the Southeast and is rated as a “best choice.” Try their Catfish Sloppy Joe! Read more.
Chef Marc Giroux draws on the current trendiness of Japanese ramen in the Northeastern U.S. and the local popularity of linguine with clams for his White Clam Ramen. Read more.
The $8 Cinnamon butter monkey bread, a brunch item created by pastry chef Jessica Sullivan, has developed a cult following in San Francisco. Read more.
Executive chef Brian Roche is hoping to rehabilitate squab on fine-dining menus with his Squab with Candied Pecan and Tangerine Vinaigrette. Read more.
Chef-owner Matt McCallister celebrates beets in many forms in this $11 appetizer: Ash roasted beets with sorrel, yogurt and puffed rice Read more.
Savory Greek yogurt preparations are offered as side dishes, snacks or small meals at GRK, a single-unit fast-casual Greek restaurant in New York. Read more.
Chawanmushi with local mushrooms - Foraged mushrooms add both local color and umami to this dish that, with its seaweed and bonito flakes, already is an umami powerhouse. Read more.
Executive chef James London's Pastrami wings was inspired by the legendary pastrami at nearby Katz’s Deli, which he and his team visited after being stuck in the hotel following Superstorm Sandy. Read more.
What makes their pumpkin cupcake with housemade sprinkles unique are the sprinkles, which are made with a standard royal frosting of egg whites, powdered sugar and food coloring. Read more.
Executive chef Oscar del Rivero prepares a lighter version of eggs Benedict by replacing traditional hollandaise sauce with one made mostly of yellow tomatoes and yellow bell peppers. Read more.
Executive chef's Philip Shyatt Sweet onion stuffed with Asian pear. The dish is inspired by his mother’s cooking. Read more.
Chef Antonio Mermolia came up with his shrimp salad with onion gelato on a hot day in July when he was trying to create a refreshing yet out-of-the-ordinary dish. Read more.
Executive chef Andrew Pressler found his recipe for Galangal fried chicken while traveling in Bali, Indonesia, and adapted it to his own style. Read more.
Executive chef Amanda Baumgarten said the $25 Whole fish ceviche is probably her best-selling cold item. The plate has been on Herringbone’s menu since the restaurant opened on June 2012. Read more.
Check out their edamame cashew burger, created by executive chef Adam Long as another vegetarian and gluten-free option at the five-unit chain. Read more.
Smoky flavors, tea and beer all are trendy components of cocktails these days. The Cookie Cutter drink, created by beverage consulting team The Tippling Bros., combines all three. Read more.
Chef Paul Sussman's Muffaletta burger was inspired by the muffaletta sandwich, which was created by Italian immigrants in New Orleans and consists of Italian cold cuts, cheeses and olive salad. Read more.
Prospect restaurant serves a butternut squash soup that is topped with espresso marshmallows, hazelnuts and root beer cream. Read more.
Executive chef Zoe Schor uses house-cured Atlantic salmon as the wrapper for their Salmon spring roll. Read more.
'21' Triple Crown combines classic Kentucky Derby drink ingredients such as bourbon, mint and Peychaud’s Bitters. Read more.
“Pizza is my favorite food group and carbonara is my absolute favorite dish,” said chef Ben De Vries when creating the Pizzetta Carbonara. Read more.
Chef Robert Marzinsky says the key to good Potato Gnocchi is cooking the potato just right, so they don't soak up too much flour. Read more.
Chef Danny Trace offers the Chicken-fried 'Lot 42' cauliflower steak as part of his two-course, $25 Farmer’s Corner menu at lunch, as well as part of his $80 six-course vegetable dinner. Read more.
Executive chef Chris Cheung thought his menu at Cherrywood Kitchen, a new restaurant, needed something unusual. So he created the Eel-stuffed chicken. Read more.
Chef Nicole Pederson uses Eastern Mediterranean flavors with an Argentine spin in the crowd-pleasing shareable plate, Lamb Meatballs. Read more.
The North African-inspired Mumm-Ra sandwich is a braised lamb belly sandwich with mint yogurt and marinated vegetables named for the bad guy in the 1980s cartoon series Thundercats. Read more.
Executive chef Ben Pollinger's Marinated Sardines is an appetizer at the bar, and is also part of the restaurant’s current five-course Summer In Sicily tasting menu. Read more.
Lemon, breadcrumbs and cauliflower were the ingredients that inspired this white pizza, named for the Italian word for cauliflower. Read more.
Frozen desserts spiked with liquor are all the rage this summer, but they present an operational challenge. Matt Suchomski of Todd’s Mill came up with a solution with his spiked snow cones. Read more.
This 13-unit chain, a subsidiary of Atlanta-based Raving Brands, focuses on lighter versions of Southern classics with its oven-fried green tomatoes. Read more.
The Tuna and Zucchini Benedict was inspired by Chef Francesca Penoncelli's mother, who would serve zucchini in carpione, a rustic, traditional marinated zucchini dish from Northwestern Italy. Read more.
Oyster with oxalis, melon and Darjeeling: Sashimi chef Tony Messina uses West coast oysters, preferably Kusshi, Kumamoto or Shigoku, for this preparation, which he insists is simpler than it sounds. Read more.
Naked ravioli. This gluten-free, low-carb dish by executive chef Brando d’Oliveira is his version of gnudi, or ricotta dumplings. Read more.
Yellowtail Crudo is Chef Seigal’s first raw preparation at this seafood restaurant, which is named for the terms for a lobster missing one claw — a cull — and a lobster missing both claws — a pistol. Read more.
Tuna and duck are the fish and fowl of this Asian-inspired dish: Surf & Turf Tuna. Read more.
Duck Wings. Brick House only uses the large main joint of the duck wing — the one closest to the shoulder — and slowly roasted until they're ready to fall off the bone. Read more.
Tandoori chicken wrap - Culinary creative director Aliya LeeKong found a new use for the restaurant’s signature tandoori chicken with this lunch dish. Read more.
Nicolas Bour, executive chef of Avant at the Rancho Bernardo Inn in San Diego, updates classic shepherd’s pie by using duck instead of traditional ground lamb or beef. Read more.
Chef Kathy Fang developed the Brown Rice Delight as a lower-calorie, higher-fiber alternative to fried rice. Read more.
Fish tacos are a landmark dish in San Diego, and chef Trey Foshee wanted to celebrate that heritage with this menu item. Read more.
Cake Boss Buddy Valastro's new restaurant offers a spin on the classic Italian dessert with its Cannoli dip. Read more.
Chef Shane Lyons of Distilled NY uses duck confit and brioche French toast in this take on chicken and waffles. Read more.
Gianni Cavicchi, beer director for Cafe d'Alsace, developed the Cider sangria for the fall with the growing popularity of cider in mind. Read more.
Iron Chef Masaharu Morimoto serves a high-end twist on chicken noodle soup at Bisutoro. Read more.
Chef-owner Paul Reilly wanted to use a root vegetable in a sweet application this autumn. He settled on carrots, and immediately thought of carrot cake, which inspired the Carrot Cake Waffle. Read more.
Foie Gras Little Debbie: The Oak Table’s pastry chef, Charley Scruggs, likes the interplay of foie gras, bitter chocolate and salted peanuts in this menu item. Read more.
Grilled Octopus: Chef-owner Justin Devillier uses sweet-and-sour satsuma oranges — the first citrus fruit to ripen in the fall in Louisiana — and octopus for this popular appetizer. Read more.
Pastry chef Anna Markow has been making this mash-up of two holiday favorites for the past few years as part of cookie and treat boxes she sends at Christmas. Read more.
Chef Preyanet Pongsuwan of OBAO NY uses shredded green papaya instead of noodles for this non-traditional pad Thai. Read more.
Chef-owner Steve Schimoler of Crop Bistro & Bar in Cleveland gives deviled eggs color and creaminess by adding avocado to them. Read more.
Sorrel and Buttermilk, a dish that resembles a terrarium, is one of the first things Tru serves on its $158 tasting menu. Read more.
Boston restaurant Clio riffs on French toast with Le Petit Déjeuner - a dessert that means “breakfast” in French. Made with quinoa, it also taps into the gluten-free trend. Read more.
