Rustic Argentinian Beef Hand Pies

Prep: 30 minutes

Cook: 30 minutes

Serves: 8

If you don’t have time to make the dough from scratch, use pre-made empanada wrappers. These hand pies pair wonderfully with romesco or chimichurri sauce. You can also make 16-24 smaller hand pies to serve as appetizers. 

Skirt Steak with Kim Chee

Prep: 5 minutes

Cook: 15 minutes

Serves: 2

This recipe is courtesy of Steve Johnson, chef and co-owner of the Blue Room in Cambridge, Massachusetts. As one of the principle organizers for the Boston chapter of the Chefs Collaborative 2000, Johnson works with a national network of chef/activists who concentrate on political issues related to food. Johnson says that kim chee, a Korean … Continue reading Skirt Steak with Kim Chee

Slow Club’s Slow Braised Lamb Stew with Pappardelle

Prep: 30 minutes

Cook: 1 hour

Serves: 6

This recipe is from Sante Salvoni, the chef of Slow Club in San Francisco.

Slow roasted leg of lamb with potato-fennel gratin and mint chutney

Prep: 8 hours

Cook: 2 1/2 hours

Serves: 6

This recipe is from Lucques (named for a rare and extraordinary French olive), one of LA’s finest. Nation’s Restaurant News called Chef Suzanne Goin “one of America’s new tastemakers,” and she was named as one of Food and Wine’s best new chefs of 1999. Goin works closely with localfarmers providing a menu featuring primarily local … Continue reading Slow roasted leg of lamb with potato-fennel gratin and mint chutney

Slow-roasted Chipotle Pork

Prep: 30 minutes

Cook: 4 hours

Serves: 6

Michele Anna Jordan has written thirteen widely praised books about food and wine. Her fearless signature restaurant reviews currently appear in the North Bay edition of the San Francisco Chronicle, in addition to a weekly column for the Press Democrat, “Seasonal Pantry”. She hosts two radio shows, Mouthful, about food, wine, and agriculture, and Red … Continue reading Slow-roasted Chipotle Pork

Southwestern Eggs Benedict

Prep: 30

Cook: 20

Serves: 6

We’ve updated the classic Eggs Benedict recipe with cheddar corn biscuits and Southwestern flavors, an easy and foolproof technique for blender hollandaise sauce, and make ahead tips for cooking the biscuits and poaching the eggs. Don’t have time to make the biscuits? Use your favorite biscuit dough instead!

Spice Rub for Beef

Prep: 10 minutes

Cook: 15 minutes

Serves: 4

This recipe is from Chef Lance Dean Velasquez of Home Restaurant located in San Francisco’s popular Castro District. Velasquez was named “Rising Star Chef” by Michael Bauer of the San Francisco Chronicle in 1995, and in their August 1996 issue, Food and Wine Magazine listed him as one of “America’s Ten Best New Chefs.”Chef Velasquez … Continue reading Spice Rub for Beef

Spice Rubbed Pork Tenderloin

Spice-Rubbed Pork Tenderloin

Prep: 10 minutes

Cook: 1 hour

Serves: 4

This Spice Rubbed Pork Tenderloin recipe is from “Second Helpings From Union Square Café” by Michael Romano. It’s a great fall recipe for the adventurous cook. Michael is the executive chef/owner of Union Square Cafe, voted Number One Most Popular Restaurant for the past five years in a row by the New York City Zagat … Continue reading Spice-Rubbed Pork Tenderloin

Tomato and Bread Salad with Sweet Italian Sausage

Prep: 20

Cook: 20

Serves: 5

This salad is a variation on the classic panzanella but is made heartier with the addition of grilled sweet Italian sausages and corn. Served as a main course, it’s perfect during the hot summer months when tomatoes are at the peak of ripeness and you don’t want to spend time in the kitchen.