This year, The Compound (Santa Fe) Chef Mark Kiffin plans to prepare seared diver scallops, with summer asparagus, peas and baby onions, charred tomato pearl cous cous, and »
Read MoreChef Michael Smith, Executive chef and restauranteur, is often complimented on his flavorful sauces. Here he shares some tips on using different kinds of beer to make delicious »
Read MoreRecipes with directions and ingredients from the all-star Spanish chef José Andrés, who will be cooking at the Sagebrush Classic Feast, here presented as a slideshow by »
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