Recipes › Soups & Salads

Little Savannah’s Clif Holt prepares fish in parchment. 

By Jan Walsh

Photography by Beau Gustafson 

Fearful of cooking fish? Cooking in parchment paper is elegant and easy. No worries about over or under cooking fish. And it will impress your guests. Little Savannah Restaurant and Bar’s owner and executive chef, Clif Holt shares his secrets for cooking Gulf fish in parchment. 

George Resi

George 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.

 

Kay Reed shares a favorite dish at Iz Café and Catering.  

 

By Jan Walsh

 

Photography by Beau Gustafson

 

Chef and owner of Iz Café and Iz Catering, Kay Reed has perfected pork tenderloin. She marinades it in cream, dredges it in pecans, and serves it with a dreamy mushroom cream sauce. 

Chef 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.

gianmarco's giani respintoGianMarco’s salt crusted whole fish boasts exciting presentation.

By Jan Walsh

Photography by Beau Gustafson

Today I am in the kitchen with Giani Respinto, co-owner of GianMarco’s Restaurant. Respinto shares his recipe, knife skills, fish buying tips, and humor while making whole, baked, salt crusted, Mangrove snapper with Italian salsa verde.

ovenbird chris hastings recipeChef Chris Hastings shares a popular OvenBird recipe. 

By Jan Walsh 

Photography by Beau Gustafson 


Today I am in the kitchen with executive chef, Chris Hastings at OvenBird. Hastings is preparing a popular seafood fideos (Spanish for noodle - a short cut vermicelli) recipe.