Recipe File

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Salad of Air-Dried York Ham with Fresh Figs By chef Andrew Pern
July 26, 2009 14:08 GMT

With figs in full season, we asked Michelin-Star, British Chef, Andrew Pern if he had a figgy recipe to share. Check out this great dish from his cookbook Black Pudding & Foie Gras.
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Andrew Pern | Appetizers
Corzo Mayan Margarita by Dale DeGroff
July 25, 2009 13:34 GMT

“We all have read about the culinary cocktails that are appearing around the country and, for that matter, all around the world.  There has been a change in the DNA of the cocktail, an evolutionary jump,” says Dale DeGroff.   Check out his Modern Margarita!
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Appetizers | Margarita
Corzo Modernita by Adam Seger
July 25, 2009 13:22 GMT

Adam Seger combines his rich culinary exposure with influences from world-class mixology mentors to create his distinctive cocktail Corzo Modernita.
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Adam Seger | Appetizers | Modernita
Corzo Postmodern by Andy Seymour
July 25, 2009 10:28 GMT

Pulling from classic & contemporary inspirations Andy Seymour has created a Modern Margarita recipe designed for a more modern palette. Try the variation below to create a drink fit for your sophisticated taste:
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Andy Seymour | Appetizers | Margarita
Corzo La Futura by Junior Merino
July 23, 2009 20:48 GMT

Master Mixologist Junior Merino has lent his expertise to CORZO luxury tequila to create his own personalized interpretation of America’s favorite cocktail – The Modern Margarita.
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Appetizers | Margarita
Poached Eggs
June 30, 2009 23:23 GMT
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Poached Eggs
December GlobalChefs.com
June 30, 2009 22:23 GMT
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The Original Irish Coffee
June 30, 2009 21:08 GMT

Word is 80 million people call Ireland the motherland. If you asked them to make an Irish Coffee, you would also probably get 80 million answers. With that said here's how our firends at Tullamore Dew see it.

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Appetizers
Buckwheat With Mackerel And Beets
June 30, 2009 18:57 GMT

Don't judge a book by its cover. This is a great "grainy" book, lots of healthful recipes, the dish on the front of the book does not look too cute, but many of the recipes inside are great and the photography is super. Check out the Buckwheat, Mackerel & Beets recipe.
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Eric Kayser | Seafood
Rosemary Focaccia With Coarse Salt
June 30, 2009 03:12 GMT

The name focaccia comes from the Latin focus,meaning “hearth,” and this amazingly crusty flatbread was prepared long before modern-day ovens came on the scene. Especially in Italy, some versions are still baked on flat stones or tiles placed on coals, but for those without a hearth, a sheet pan set near the bottom of a hot, hot oven will do very well.
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Nancy Baggett | Desserts