Restaurants in the San Francisco area are adding a side of pea shoots to menus, this writer has found. The chef at Out the Door restaurant recreated one of his recipes for the green, which uses minced garlic, rice wine and fish sauce.
Lighten up pasta primavera for the spring by using sauteed vegetables, such as peas and asparagus, and substituting arugula for spinach or chard. For the summer, chefs can switch it up with a zucchini and squash variation.
Many small businesses charge too little for their products, according to Fortune Small Business. One way to research the gross profit margin of a particular industry is to consult a banker who has access to data compiled by the Risk Management Association, says one consultant.
Chef Derek Kennedy cooks many upscale wine-friendly dishes, such as Whole lobster Caesar salad and Succulent duck shepherd's pie, but to please wine lovers looking for comfort food, Kennedy offers this recipe for Adult tater tots with chive sour cream.
Kugel is often considered the guilty-pleasure food of Passover, and many Baltimore chefs have spun the classic to fit their tastes and styles. A recipe for Potato kugel, made in muffin tins, is a "waistline-friendly" version that's also "elegant to serve."