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Bulgogi - Korean Beef

This classic Asian dish is easily adapted for the home cook. You can use any cut of lean beef, just be sure to slice it very thin. If you choose a tougher cut, add about 1 tablespoon of diced kiwi fruit to the purée and it will help to tenderize...

Makes 4 servings
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Cajun-style Blackened Catfish

This Cajun-style fish is quick and easy to prepare with the added bonus of being healthier than its deep-fried counterparts. We love this served with oven-fried sweet potatoes and sautéed greens.

Serves 4
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Caramelized Fennel Tarts

These delicate custard tarts are delicious straight from the oven or wrapped in parchment paper and packed in a picnic lunch, paired with an oaked Chardonnay. Caramelizing the fennel bulbs results in soft licorice notes and the fennel seed-infused custard...

12 -18 tarts
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Caribbean Jerk Catfish with Black Bean Salad

Serves 4
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Cauliflower Pizza Crust

This pizza crust featured in our Fall, 2013 issue of GRAZE is not only delicious (the most important part), it is gluten-free, grain-free and a darn sneaky way to get some more veggies onto your menu.

makes one 10-12 inch
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Chicken Cordon Bleu

Don’t let the name scare you – this is an easy recipe with delicious results. Serve with green beans and roasted potatoes.

Serves 4
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Chicken Thighs with Orange-Ginger Glaze

The tender, dark meat of chicken thighs contains more iron than the white meat.

Serves 4
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Cod with Mushrooms

This simple yet elegant dish is quick enough for a weeknight, but fancy enough for a dinner party. Any mushrooms will work.  

Serves 4
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Collard Green Tamales with Roasted Veggies

Don’t let the long recipe scare you off. Yes, we know, tamales take a little work. But they’re really pretty simple and definitely worth the effort. Using collard leaves adds extra flavor and nutrition, unlike the traditional cornhusks (which,...

Makes 12 tamales
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Colonel Pabst Worcestershire Marinated Beef Tenderloin

Riverwest Stein is the first ingredient in this extraordinarily special worcestershire sauce. Fabulous on its own, made even better with the addition of garlic, olive oil and lemon. A cold Riverwest Stein, of course, is the perfect pairing.

Serves 10-12
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