Molecular Gastronomy in San Diego with Chef Richard Blais of Juniper...
In this episode of HERITAGE, we meet Chef Richard Blais, winner of Bravo's "Top Chef All-Stars" and successful restauranteur. His newest concept, Juniper &...
Miso Caramel Sauce | Jen Phanomrat
Jen Phanomrat takes a unique twist on a basic caramel sauce and adds an extra "umph" with red miso paste.
INGREDIENTS
1 cup granulated sugar
¼ cup...
Thai Banana Fritters
Thai banana fritters will be your new favorite snack. Trust us, this stuff is bananas.
INGREDIENTS
4 ripe bananas or plantains
1 cup plus 2 tbsp rice...
Tourtiere | Julie Nolke
Julie Nolke makes a French Canadian favorite, mini meat pies that manage to be both dainty and hearty in one helping. Pas mal!
INGREDIENTS
(Makes 4...
Pajeon Seafood Pancake | Erwan Heussaff
This time around, Erwan re-interprets a Korean recipe and prepares crispy Pajeon, a savory seafood pancake with octopus, oysters and squid.
INGREDIENTS
2 cups all purpose...
“Frushi” | Sweet AF
Beautifully sliced fruit as...Sushi? Yep, it's called "Frushi" and vegetarians and meat lovers alike can agree that it's just too deliciously adorable!
INGREDIENTS
Short grain white...
Hot Dog Cupcakes | The Scran Line
Yep, you read it right - hot dog cupcakes! The Scran Line shows us how to make these savory cupcakes that are sure to...
Stuffed Plantains | Lazarus Lynch
Laz brings some flava to our day with roasted plantains stuffed with ground Italian sausage and topped with queso fresco and cilantro. Yummm!
INGREDIENTS
2 whole...
Chocolate Babka French Toast
Wake up your tastebuds with this miraculous chocolate babka french toast soaked in espresso and topped off with a homemade whipped cream.
INGREDIENTS
1/2 chocolate babka...
Sambal | Erwan Heussaff
Erwan heats things up with his own version of Southeast Asian spicy sambal chili paste. Sambal is used as a dip, condiment, sauce, base...
Sweet and Spicy Wings | Julie Nolke
Sweet and unassuming on the outside, dangerously spicy on the inside. Julie Nolke prepares the ultimate Hot Wings.
INGREDIENTS
For the marinade:
1.5 pounds of chicken wings
½...
Northwest Agrarian Cuisine in Seattle with Chef Jay Blackinton of Hogstone’s...
In this episode of HERITAGE, we visit Orcas Island to meet Jay Blackinton, a farmer & chef who is redefining farm-to-table for his customers....