Chef James Boyce prepares a quick, sublime quail dish.
Chef Marco Morosini shares a tasty, nourishing dish.
Dyron’s Chef Randall Baldwin cooks steak in an iron skillet.
Entrepreneur John Cassimus and his staff at Jinsei show and tell how to make their wildly popular Kadoma Tuna and how to shake their luscious Yuzu Sour.
Eli Markshtien could not find an Israeli restaurant when he and his wife, Laurel, moved to their family Birmingham, so he opened Eli’s Jerusalem Grill on Highway 280 and began cooking his grandmother’s recipes.
Respinto shares his recipe, knife skills, fish buying tips, and humor while making Whole Salt-Crusted Baked Mangrove Snapper with Italian Salsa Verde.
At OvenBird everything is cooked over a live fire, and food is served in small plate format, inspired by the live fire traditions of Spain, Portugal, Uruguay, and Argentina.
Vinos’s Al Rabiee creates a divine snapper and rice pilaf, bursting with Mediterranean flavors.
Pack a picnic with Village Tavern’s deviled eggs.
By Jan Walsh
Photography by Beau Gustafson
Chef Tom Saab shares Bistro 218’s West Indies Salad.
Bistro V’s cioppino has been perfected.