You can image our excitement when the Dine Downtown's January Chef of the Month, Chef Ezra Tilaye of Ware House 518, sent over a recipe for Crispy Skin Duck Breast that had us ready to head home early and jump in the kitchen.
Who can deny a classic dish like Shrimp and Grits? Uhhh...no one ever!
Perez was kind enough to share not one but three cocktails currently featured on The Bar Louie cocktail menu at Ware House 518. Cozy up to these signature cocktails and feel a noteworthy mixologist, right at home. But not before meeting Perez at The Louie Bar for the real deal.
The average Joe might not know how to prepare a 45oz Porterhouse Angus Steak but thanks to Chef Germano of Germano's Piattini now you do.
We often wondered how to recreate that amazing sauce drizzled all over the grilled octopus at Points South. Big thanks to Chef Rey for sharing his recipe for Pepita Romesco. There is no such this as too much sauce.
White bean, braised spiced short rib, sugar snap peas ragout and lemon, parsley smoked paprika relish
Scallops With Chick Pea Fries, English Peas & Carrot Puree
We were amazing with how easy it was to prepare Executive Chef Mario of PAZO's Bigye Tuna Crudo dish at home. MAKE THIS tonight and love it forever.
This month's featured recipe is four in one courtesy Chef Brigitte Bledsoe of Miss Shirley's.
The soft fleshy texture and delicately mild sweet flavor of scallops are enjoyed by even those who are not particularly fond of fish or other shellfish. Chef Lupe's scallops are sure to satisfy everyone at the table.
Pretzel go well with just about any drink but there is something magical about a beer pairing. Thanks to Brew House you now have an easy to make pretzel recipe that will satisfy any late night craving.
This Strawberry and Roasted Red Pepper Gazpacho serves 6-8 but we wont be surprised if you kept it all for yourself.
Chef Jeremy is serious about Irish cuisine and executes the distinctive flavors with passion at the Inner Harbor's Tir Na Nog Irish Bar & Grill. He took a moment to share an Irish take Maryland Rockfish that certainly has the Irish seal of approval.
Sure- you suddenly altered your plan from making seared to blackened scallops in a matter of seconds. Here is how to intentionally make a delicious blackened scallops dish courtesy of Executive Chef Will Wilt at Rusty Scupper Restaurant and Bar.
Recreate one of Cava Mezze's popular menu items at home. They are crazy good.
Make these meatballs, which are braised in a bright tomato sauce with basil, served over homemade chitarra pasta and topped with Parmesan.
Brewer's Art just celebrated 20 years and are sharing a rockstar recipe on the menu.
A meaty and juicy beef brisket sandwich satisfies and nourishes the hungry soul. Check out this recipe courtesy of Dinosaur BBQ Executive Chef Leland Avellino