Recipes › Soups & Salads

Pardis margaritas Pardis Stitt has a unique twist on the classic margarita. 

Frank Stitt's wife and business partner, Pardis prefers her margaritas with fresh orange juice. And her version became so popular that it is a mainstay at Bottega Cafe. I love to make these at home during fun family times together. And one Christmas holiday, when I was under the weather, my family made them for me. The alcohol and the Vitamin C proved to be a cure all.

Bottega’s chefs, Frank Stitt and John Rolen make pasta a delicacy.

By Jan Walsh

Photography by Beau Gustafson

Silk Handkerchiefs, a crab and veggie stuffed pasta, is one of my favorite dishes at Bottega Cafe. And today I am in the kitchen at Bottega Restaurant with executive chef, Frank Stitt and chef de cuisine, John Rolen—watching their performance of making, rolling, cutting, cooking, folding, and stuffing these pasta delicacies. For this farm to table pasta dish, Stitt sources the eggs from his and wife, Pardis’ farm, Paradise Farm. The cherry tomatoes came from Harvest Farm, and the crabmeat is from Greg Abrams Seafood. 

Chef Abhi synthesizes a world of flavors in this dish. 

By Jan Walsh

Photography by Beau Gustafson

Chef Abhi Sauju is cooking for us today at Abhi Eatery and Bar. Here Sauju shares his recipe and procedure for chicken rendang, a dry chicken curry dish is rich in flavor and a hint of spice. Abhi is located at The Summit and is one of Sauju’s two new restaurants, including Mo:Mo: located at Pizitz Food Hall. 

Bistro V’s Jeremy Downey sears grouper and sautés spring vegetables.

 By Jan Walsh

Photography by Beau Gustafson

Forgo the summer fish fry. Try executive chef and partner of Bistro V, Jeremy Downey’s healthy, seared grouper with local spring vegetables instead. And experiment with a French chervil pistou to top it off. Downey describes it as the perfect topping to most spring dishes. 

5 Point George Reis braised rabbit recipeGeorge Reis creates a healthy and tasty spring dish.

 

By Jan Walsh

 

Photography by Beau Gustafson

 

Executive chef and owner of 5 Point Public House and Ocean creates braised rabbit with spring vegetables and fava beans. Reis finds rabbit similar to chicken in both its health benefits and its meatiness. He invites you to try his recipe and techniques at home.

 

galley and garden quail recipeChef James Boyce cooks a quick quail dish.

By Jan Walsh

Photography by Beau Gustafson

Galley and Garden’s executive chef, James Boyce shares Roasted Manchester Farm Quail with sage and cornbread stuffing recipe. Manchester Farms is a second-generation family owned and operated quail farm in Columbia, South Carolina.

Silvertron MarcoChef Marco Morosini shares a tasty, nourishing dish. 

By Jan Walsh 

Photography by Beau Gustafson 


Moms know that a meal of salmon and sweet potatoes is good for you. So many moms make salmon croquettes served with baked sweet potatoes at home. The Silvertron Café’s Marco Morosini is reversing this tradition, making grilled salmon with sweet potato croquettes. 

Dyron's Chef Randal Baldwin Dyron’s Chef Randall Baldwin cooks steak in an iron skillet.

By Jan Walsh

Photography by Beau Gustafson

 When people ask a chef the best way to cook a steak, they expect grilling tips. But Dyron’s Lowcountry’s executive chef, Randall Baldwin gives a surprising answer—a cast iron skillet. But it doesn’t stop there. He simply cooks the steak bone in and finishes it with a complex and beautiful wild mushroom, jumbo lump crabmeat, and madeira sauce. View cooking video at BirminghamRestaurants.com/Recipes.

Jinsei kadoma tuna recipeJohn Cassimus shares a popular pairing at Jinsei.

By Jan Walsh

Photography by Beau Gustafson

Entrepreneur John Cassimus is the owner of three local restaurants: Jinsei Sushi Bar and Lounge, Maki Fresh, and Miss Dots. Today he and his staff at Jinsei show and tell how to make their wildly popular, Kadoma Tuna and how to shake their luscious Yuzu Sour.


Eli Markshtien

Chef Eli Markshtien shares Israeli family recipes.

By Jan Walsh

Photography by Beau Gustafson

When Eli Markshtien, wife, Laurel and family, moved to Birmingham he could not find an Israeli restaurant. So he opened Eli’s Jerusalem Grill and began cooking his grandmother's recipes. The eatery was an instant success with people of all cultures and those who want to eat organic.