Chef’s Table

Featured Recipes

January

Mole Aioli

Mole! Mexican Mole!  So complex, so regional, so packed full of flavor… There are so many styles and regions in...

Thai Yellow Curry Duvel Soup

  Now that you’ve made the Thai Yellow Curry Paste, let’s use it.  Sautéing the paste in oil cooks the...

Grand Cru Braised Lamb Shanks

Grand Cru Braised Lamb Shanks

Served with a Dried Fig and Winter Spiced Sauce over Potato Parsnip Purée This recipe is like Belgian comfort food...

Chicken Braised in Dubbel with Leeks

Chicken Braised in Dubbel with Leeks

With my many trips to Belgium, I am always impressed with the way beer is incorporated into their cuisine. The...

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