One year, Michelin Bib Gourmand Chef Chris Teigland and his wife decided to make a chipotle cranberry sauce for Thanksgiving. They loved it, and now they make it every year.

"Biker Jim" Pittenger has already shared how he makes the best biscuits for biscuits sandwiches. Now, it's time to make some sandwiches with those biscuits! First up is a fried chicken biscuit with a breakfast sausage (country) gravy. When you add about 1/2 cup of gravy to a biscuit, you don't need any other condiments!

"Caesar salad dressing is just a fancy, flavorful mayonnaise." - Chef Harrison Porter

Do you love biscuit sandwiches but hate when the biscuit crumbles apart as you eat it? Jim "Biker Jim" Pittenger shared this recipe for making the best biscuits for biscuit sandwiches. They are delicious and they don't fall apart while you are eating them. This is the foundational biscuit for a biscuit sandwich.

Want to feel like a five year old again? Make this tuna melt sandwich, inspired by how Chef Chris Teigland’s mom would make them for his as a kid. It’s a little trashy, and very cheesy.

Hop Alley is a Michelin Bib Gourmand restaurant in Denver, Colorado. Chef Geoff Cox, who has worked in the kitchen at Hop Alley since it opened (and has been the executive chef for the last 8 years) was kind enough to share how to make one of the restaurant's most popular dishes – Chilled Tofu in Bang Bang Sauce.

Learn how to make shrimp toast on milk bread. We’ll use a food processor to make a coarse shrimp paste and serve it with a gochujang sweet and sour sauce!

Is it always gumbo season? This chicken and sausage gumbo is the same one Chef Patrick Ayres makes at his restaurant in Steamboat springs. And in a twist you probably never saw coming, the rice gets cooked in the oven.

This is a simple, and very straightforward way to pickle cucumbers. You could apply this same pickling process to any other vegetables you have – whether it’s a farmers market haul or some onions that are about to go bad.

“I know a lot of people like to work with grams to make sure that it’s absolutely right. But I learned this from my grandma so I do things based on feel,” says James Beard Nominated Chef Bo Porytko. “This is my base recipe, and then I’ll add a little more flour or milk if I need to.”

One day, while snacking in the kitchen, Chef Harrison Porter dipped a slice of peach into some béarnaise sauce. “Damn,” he said to himself. “That’s really good!”

Salmon and uni go so well together! Chef Kyungbin Min will show you how to make a seafood rice bowl using uni and salmon. This dish is all the flavors and textures of the ocean. 

Chef Dalton Jones will show you how to make a beef tartare with classic French flavors. Dalton spent about three years at Husk in Nashville where he worked as a butcher and sous chef.

Learn how to make a simple, straightforward version of Mapo Tofu from Chef Geoff Cox. Geoff is the executive chef of Hop Alley, a Michelin Bib Gourmand restaurants in Denver. This is a great way to use tofu in a savory, comforting dish. We used ground boneless pork shoulder, but you can substitute another ground meat, riced cauliflower, or even beans.

Want to know what to do with the jumbo lump crab meat they sell at the grocery store? Make udon noodles with jumbo lump crab in a miso and butter sauce topped with toasted breadcrumbs. From the mind of Chef Devin Keopraphay of Rising Tiger.