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Color makes fresh pasta pop

ProChef SmartBrief | Apr 23, 2015

Adding an intensely-colored puree to fresh pasta dough makes for eye-catching noodles that visually pop on the plate. Beets lend a hot pink hue, spinach can be used for green pasta and squid ink yields dramatic, ink-black results. Serious Eats (04/23)


First-class Filipino fare arrives in D.C.

ProChef SmartBrief | Apr 22, 2015

Top chefs discuss bringing gluten-free to fine dining

ProChef SmartBrief | Apr 21, 2015

Hot barbecue trends for 2015

ProChef SmartBrief | Apr 23, 2015

There's more to rhubarb than just pie

ProChef SmartBrief | Apr 24, 2015

Chefs modernize dinner theater

ProChef SmartBrief | Apr 20, 2015

Top chefs to trade lives, kitchens for a day

ProChef SmartBrief | Apr 20, 2015

Chef takes home Baconfest award for bacon fried rice

ProChef SmartBrief | Apr 22, 2015

Classic banana desserts get a modern makeover

ProChef SmartBrief | Apr 21, 2015

Mustard-Parmesan Whole Roasted Cauliflower

ProChef SmartBrief | Apr 23, 2015


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Choose your path to success

ProChef SmartBrief | Apr 24, 2015

Menus of Change: Accelerating progress throughout the industry

ProChef SmartBrief | Apr 24, 2015

Maine Lobster Bisque

ProChef SmartBrief | Apr 23, 2015

Potato Breakfast Pizza

ProChef SmartBrief | Apr 22, 2015

Pop Up Your Restaurant: From Culinary Artist to Entrepreneur

ProChef SmartBrief | Apr 21, 2015




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