Bellamy’s in downtown Escondido, this clafouti takes its special character from almond flour and adapts to a wide range of fresh fruits. As rich as this dessert may be, Bellamy’s makes a point of serving portions with a scoop of ice cream or gelato.
This sweet potato and poblano soup is popular among DuChâteau guests and employees. The interplay between sweet and spicy provides excitement for the palate but makes the dish "comfort food" as well.
Nothing screams summer more than the taste of smoky, grilled meat — especially between perfectly toasted buns and topped by fresh, seasonal ingredients. These sliders will take your burger game to a new level with hints of sweet bourbon and caramelized shallots.
This is nearly life changing for kids. No, seriously…
A light and refreshing summer dish, The Hake Kitchen & Bar’s ceviche transports you to the pristine waters of Baja California with its mellow mahi mahi that’s balanced by notes of citrus and hints of jalapeño. Simple to prepare, yet complex in its flavor profile, it’s an ideal meal to serve guests.
These lamb burgers from La Jolla Cooks 4 U are a delicious alternative to an American classic.
Thanks to Chef Giovanni Novella of Stella Public House, you don’t have to have a nonna to enjoy this traditional northern Italian dish that features speck (cured meat similar to prosciutto, bacon or pancetta). Speck is available at Italian markets, but prosciutto is a great substitution.
La Jolla Cooks 4 U chef and founder Jodi Abel traveled to South Africa and brought back this authentic peri-peri sauce recipe. “Whether you grill or pan sear, it’s the perfect sauce for marinating fish, calamari or chicken,” Jodi says.
Mia Francesca’s Salmone alla Fresca is a fresh and savory seafood dish that is perfect for summer. The grilled salmon is easy to prepare, while the avocado, tomato, onions and asparagus provide plenty of flavor to the entrée.
“This recipe for miso-glazed black cod is very simple in preparation, but is a classic in Japanese restaurants,” says Gerald Warner, executive chef at Café Japengo.
If you enjoy a coffee or dessert after dinner, this “dessert-in-a-glass” cocktail is just for you! Created by Whisknladle Hospitality’s Cocktail Curator Adam Lockridge, this decadent drink is easy to for the at-home-mixologist to recreate.
Miguel Zamora, manager and mixologist at Pacific Coast Grill, says that the restaurant’s sweeping oceanfront views provide the inspiration for his innovative cocktail creations. “The Pipes Martini is the perfect cocktail for a great day at the beach. At the restaurant, it goes hand in hand with our wide array of seafood options.”
One of 200 dishes from Fine Cooking Italian, this delicious yet simple mushroom salad pairs perfectly with roast chicken or broiled steak. Chef Jennifer McLagan suggests making this dish just before serving.
“I love cooking chicken like this at home,” says Sean Brock, chef and author of Heritage. “It fills the house with an amazing aroma. The flavors of garlic, lemon and parsley are classic and delicious. You can throw this dish together with minimal shopping and prep. I serve it with a simple salad or a very fresh vegetable on the side.” Sean uses his own chicken-stock recipe from the book, but you can use store-bought stock.
Marina Kitchen’s Executive Chef Aron Schwartz combines chocolate, orange liqueur and candy canes for a holiday crowd pleaser he dubs Chocolate Candy Cane Malt. It’s simple to prepare and even easier to enjoy.
Alison McGrant and John Clute have opened an East Village crêperie on Eighth Avenue at G Street, a block away from their French restaurant, Cafe Chloe, on Ninth Avenue. Cafe Minou’s ratatouille rolls the famous vegetable stew of the Cote d’Azur inside tender, wonderfully savory, Breton-style pancakes.
Winter squash and kale are a perfect fall pairing, not only for their combination of seasonal flavors, but also for their vibrant colors. “Butternut squash is a great choice for this recipe, since it is relatively easy to cut with a knife and peel with a vegetable peeler,” says Julie Diaz, chef/owner of One Fresh Meal.
Chef Jaime Chavez of Sirena Gourmet Latin Seafood Restaurant creates a cake that is bake-free and vegan. In this recipe, date-and-carrot cake, cashew custard, orange purée and berry sauce come together to satisfy the sweet tooth without guilt.
At Bellamy’s in Escondido, French Master Chef Patrick Ponsaty offers California modern cuisine with French influences. With the help of his Diver Maine Scallops recipe served with a kale-parsley risotto and topped with a confit tomato, you, too, can cook like a French chef in your own home.
The Duck Dive showcases slow roasting in many of its sandwiches, including Chef Ryan Tuskan’s Prime Rib-Eye Dip, Cubano with house-made porchetta, Three Little Piggies and this Pulled BBQ Chicken Sandwich.