Recipes

Reed's Bruschetta

Charlie Palmer Group | First Courses

Excerpted from Charlie Palmer's new cookbook, American Fare Makes about 30    Ingredients About 3 tablespoons extra virgin olive ...

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Balsamic-Soy Grilled Tri-Tip Steak

Charlie Palmer Group | Main Courses

Excerpted from Charlie Palmer's new cookbook, American Fare Serves 6 Ingredients 2/3 cup olive oil 1/3 cup balsamic vinegar 1 tablespoon ...

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Chocolate Cointreau Truffles

Charlie Palmer Group | Desserts

Excerpted from Great American Food Makes approximately 50 truffles. Truffles are the perfect ending to a fine meal. Easy to make, they are great ...

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Grilled Vegetables with Chimichurri

Charlie Palmer Group | Sides

Excerpted from Remington Camp Cooking by Charlie Palmer Serves 4 as a side dish Ingredients for vegetables • 16 large, thick asparagus spears, ...

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Revival

Burritt Room + Tavern | Beverages

Compliments of Josh Trabulsi, mixologist of Burritt Room No. 3 Gin 1 oz. Pur Pear Likor 3/4 oz. Jardesca Apertif or Lillet Blanc 3/4 Lemon Shake ...

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Chocolate Molten Brownie with Salted Caramel ...

Charlie Palmer Group | Desserts

Serves 4 Ganache center—(4 oz ramekins) • 4 oz chocolate, dark 38% • 1/2 cup cream • 1 Tbsp coffee beans • 1 Tbsp coffee ...

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