Seasoned rice with seaweed salad, ikura, masago, uni, and salmon
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.
Read MoreChef 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.
Read MoreLearn 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.
Read MoreWant 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.
Read MoreLearn how to make some fried Japanese comfort food – chicken karaage. To make this dish gluten free, just use tamari instead of soy sauce. Vegetarians, you can substitute cauliflower for the chicken.
Read MoreThere’s nothing wrong with your typical, store-bought, lemon pepper dry rub on wings. If you like a dry wing, that is the way to go. But if you like a messy wing with an elevated sauce, this one is for you.
Read MoreLearn how to make a dive bar-style buffalo sauce for chicken wings or fried cauliflower. Chef Tom has worked in dive bar kitchens. This is how he makes it. You're going to need some cheap beer for this one.
Read MoreChef Devin Keopraphay of Rising Tiger will show you his tips and tricks for how he likes to make this sandwich.
Read MoreChef Chris Teigland will show you how to make pork katsu with a cabbage slaw and chili crunch aioli. Chris fell in love with Asian food at an early age and later immersed himself in learning how to cook Japanese food. He is the chef/owner of the Michelin Bib Gourmand restaurant Glo Noodle House in Denver.
Read MoreYou order Buffalo wings at your favorite dive bar. You get the blue cheese dressing. Chef Tom has worked in dive bar kitchens. This is how he makes it.
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