Free Recipes Archive
Chef Kevin Maxey of Craft in the W Hotel, Dallas Yield: Serves 4 1 Roasted Kabocha squash, seeds removed 2 Tablespoons extra virgin olive oil 1/4 cup grated parmesean 1/4 cup grated nutmeg Salt and pepper 2 8-inch by 3-foot Read More …
3/4 cup (4 ounces) kabocha or other winter squash, peeled, cut into 1-inch cubes and roasted* 2 ounces (about 2 cups) kale (lacinato or dinosaur), ribs removed and thinly sliced 2 teaspoons fresh lemon juice 1 1/2 tablespoons extra virgin Read More …
In Japan, tempura over rice is simply called tendon. It’s a shortened word for tempura donburi. You can certainly use any veggies, herbs, fish, seafood for the topping. Normally, large shrimp along with several varieties of vegetables are made into Read More …