“This recipe can be easily adapted to make a lot of flautas. They freeze wonderfully and can be easily reheated in the oven or microwave, which is great for kids," says chef William Eick.

Fried green tomatoes add a local, seasonal twist and tangy crunch to a classic BLT. Chef Gene Hall suggests pairing it with a side of greens or freshly made chips.

This dish puts a fresh spin on a classic brunch favorite, blending bright citrus flavors with traditional curing techniques and a touch of chili for heat. Chef Gene Hall recommends using the freshest ingredients and planning ahead, as the salmon needs to cure for 24 hours.

A customer favorite, this dish features savory steak, crispy fries and a bright chimichurri made with confit garlic and fresh herbs.

This comforting dish balances creamy richness with the delicate flavors of seasonal ingredients. It makes an elegant first course or can stand alone as a satisfying vegetarian main dish. 

Chef John Fisher characterizes skirt steak as one of the best flavored steaks because of its intermuscular fat. “It’s really juicy,” he says, even if it’s overcooked. 

Gnocchi—Italian for dumplings—are ideal for chefs and home cooks who like to experiment with different flavor combinations. For a heartier dish, add your favorite cooked protein.

Lamb and mint are a traditional pairing. Adding mint to chimichurri brings a familiar yet slightly different vibrancy to chef John Fisher’s best-selling appetizer.