Ingredients

Breakfast and Brunch

Huevos Rancheros with Corn Tortilla Arrows

Chef John Sedlar creates a lighter version of the traditional Southwestern breakfast dish.
Food

Fire-Roasted Green Chile Stuffed with Mushroom Duxelles in Garlic Chèvre Sauce

The striking green chile dish that Chef John Sedlar made for TABLE comes from his 1980s restaurant Saint Estephe.
Fish and Shellfish

Wild Caught Alaskan Salmon

Chef Nath’s recipe for Wild-Caught Alaskan Salmon blooms with colors and aromas.
Appetizer

Prime Steak Tartare

Chef Kathleen Crook’s recipe for Prime Steak Tartare is a classic, beautifully executed interpretation of a perennial steakhouse favorite.
Food

Grilled Asparagus with Hatch Green Chile Ricotta

Coyote Café’s Chef Dakota Weiss takes asparagus to the next level with green chile ricotta.v
Braising

Campo Lamb Birria

The Lamb Birria at Los Poblanos’ restaurant Campo is a classic.
Food

Roasted Veggies on the Grill

Intensify the flavor of your vegetables by utilizing the high dry heat of your grill.
Appetizers

Grilled Zucchini with Tahini Yogurt & Corn Relish

A fun use of zucchini that’ll help you break away from the mundane use of this versatile summer vegetable.
Desserts

Gluten‑Free Pound Cake with Stewed Fruit & Mascarpone

When “waste not, want not” turns into a dessert.