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Cool Plates

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  • May 17, 2013
    Article

    Cheesecake brûlée

    Ruth’s Chris corporate executive chef Rick Crossland combined two favorite desserts for this dish....More
  • May 10, 2013
    Article

    Eel-stuffed chicken

    Cherrywood Kitchen executive chef Chris Cheung thought the restaurant's menu needed something unusual...More
  • May 3, 2013
    Article

    Chicken-fried 'Lot 42' cauliflower steak

    Brennan's of Houston serves chicken-fried cauliflower steak...More
  • Apr. 26, 2013
    Article

    Potato gnocchi

    Philadelphia restaurant Fitler Dining Room serves potato gnocchi with snails...More
  • Apr. 18, 2013
    Article

    Pizzetta carbonara

    San Francisco restaurant Luella serves a pizza inspired by pasta carbonara....More
  • Apr. 12, 2013
    Article

    '21' Triple Crown

    This cocktail combines classic Kentucky Derby drink ingredients...More
  • Apr. 5, 2013
    Article

    Salmon spring roll

    Ada Street executive chef Zoe Schor uses house-cured Atlantic salmon as the wrapper for this spring roll....More
  • Buffalo Sweetbreads
    Mar. 29, 2013
    Article

    Buffalo sweetbreads

    New York City chef Jesse Schenker spices up sweetbreads with Sriracha sauce...More
  • Mar. 15, 2013
    Article

    Muffaletta burger

    Black Deck restaurant chef Paul Sussman says this burger is inspired by the New Orleans Italian sandwich....More
  • Mar. 7, 2013
    Article

    Brussels and bacon pizza

    This California Pizza Kitchen pizza makes use of a vegetable that’s trending at independent restaurants....More
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