Want to know what to do with the jumbo lump crab meat they sell at the grocery store? Make udon noodles with jumbo lump crab in a miso and butter sauce topped with toasted breadcrumbs. From the mind of Chef Devin Keopraphay of Rising Tiger.
Read MoreChicken Karaage (Japanese Fried Chicken)
Learn how to make some fried Japanese comfort food – chicken karaage. To make this dish gluten free, just use tamari instead of soy sauce. Vegetarians, you can substitute cauliflower for the chicken.
Read MoreLemon Pepper Beurre Blanc Wing Sauce
There’s nothing wrong with your typical, store-bought, lemon pepper dry rub on wings. If you like a dry wing, that is the way to go. But if you like a messy wing with an elevated sauce, this one is for you.
Read MoreBuffalo Wing Sauce, Dive Bar-style
Learn how to make a dive bar-style buffalo sauce for chicken wings or fried cauliflower. Chef Tom has worked in dive bar kitchens. This is how he makes it. You're going to need some cheap beer for this one.
Read MoreJapanese Egg Salad Sandwich (Tamago Sando)
Chef Devin Keopraphay of Rising Tiger will show you his tips and tricks for how he likes to make this sandwich.
Read MorePork Katsu, Cabbage, Homiah Chili Crunch Aioli
Chef Chris Teigland will show you how to make pork katsu with a cabbage slaw and chili crunch aioli. Chris fell in love with Asian food at an early age and later immersed himself in learning how to cook Japanese food. He is the chef/owner of the Michelin Bib Gourmand restaurant Glo Noodle House in Denver.
Read MoreBlue Cheese Dressing
You order Buffalo wings at your favorite dive bar. You get the blue cheese dressing. Chef Tom has worked in dive bar kitchens. This is how he makes it.
Read MoreVegan Beet Tartare
Whether you are just trying to eat more vegetables or you are a vegan or vegetarian, you are going to enjoy this beet tartare. Deliciousness does not discriminate.
Read MoreSeared Peach Dessert
Learn how to make a summer stone fruit dessert from Chef Harrison Porter using stone fruit from the farmers market. It's a seared peach topped with a stone fruit caramel on top of a hand whipped Chantilly cream and salted Marcona almonds.
Read MoreStone Fruit Caramel Sauce
Need an idea for what to do with that stone fruit available at your local farmers market in the summer? Chef Harrison Porter has one for you – a stone fruit caramel sauce. We use 1 peach, 1 plum, and 1 nectarine to make this caramel sauce.
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