Fresh Asparagus Soufflé

Fresh Asparagus Souffle RECIPE BY: Raymond Ost, the former executive chef at Wilson Farm in Lexington, Massachusetts The soufflé looms large as a “difficult” dish. Its ingredients are deceptively simple: […]

Rockfish Ceviche With Mango, Aji, and Coconut Yuzu Cream

Rockfish Ceviche with Mango, Aji, and Coconut Yuzu Cream By Chef Keyon Hammond, Get Plated Catering 1. Marinate Fish in a chilled glass bowl: 10 ounces fresh rockfish fillet, ¼-inch […]

Putting Puff Pastry to Work

Putting Puff Pastry To Work Few ingredients punch so far above their weight as puff pastry. It’s the ultimate culinary secret weapon—a golden, flaky canvas that can transform breakfast, dinner, […]