Chef-owner Fred Muller named his restaurant after mezze, the appetizer course eaten throughout the Eastern Mediterranean and Middle East, because he...
This seasonal pizza, prime when Vidalia onions are ripe and thoughts start turning to barbecue, features onion “petals” — wedges of...
Pimiento cheese — a spread made of grated Cheddar or American cheese mixed with chopped pimientos and mayonnaise — is a staple in much of...
For this $9 appetizer, chef Benjamin Lambert draws inspiration from the congee, or rice porridge, that he ate when he lived in New York City.
He...
This top-selling cupcake starts with a white cake base, with no vanilla added. Then fresh strawberry preserves and Champagne extract are mixed in....
Halo halo, which means “mix mix” in Filipino, is a traditional shaved ice dessert. It’s traditionally topped with tropical fruit,...
These shareable bites have been a big hit at this 11-unit chain.
Bite-sized tostada rounds are topped with guacamole, a little chipotle pepper,...
Cool Plates features dishes from across the country to help inspire chefs' creativity.
Chef-owner Marc Murphy combines two trendy comfort foods with...
Cool Plates features dishes from across the country to help inspire chefs' creativity.
Executive chef Joseph Lenn demonstrates that sorghum grains...
Hugo Reyes, corporate pastry chef for BR Guest Hospitality, which owns both of the restaurants where this cupcake is served, pays homage to a Girl...
