You always see the latest dishes from the pros now let’s see yours! Show us what’s being served at the table closest to home.
Eton Mess! Whipped heavy cream, crumbled vanilla meringues, berries, heaven. By Rhonda Dutton.
If you’ve got something cooking in the kitchen and like to show it off, send a photo and a brief description to robert@cravedfw.com.
You always see the latest dishes from the pros now let’s see yours! Show us what’s being served at the table closest to home.
Citrus-soaked Argentinian skirt steak over egg and penne noodles… topped with a Pablano pepper, Roma and garden fresh tomato sauce. By Mark Brett
If you’ve got something cooking in the kitchen and like to show it off, send a photo and a brief description to robert@cravedfw.com.
You always see the latest dishes from the pros now let’s see yours! Show us what’s being served at the table closest to home.
Atlantic salmon over Fresh Purple hull peas, pickled green tomatoes, herbs and mustard seeds by Billy Brown.
If you’ve got something cooking in the kitchen and like to show it off, send a photo and a brief description to robert@cravedfw.com.
by Steven Doyle photos by Joey Stewart
Our roving contributing photographer, Joey Stewart has been busier than ever hitting up the area’s finest sushi digs in Dallas. Today we visit Tei Tei Robata Bar on Henderson which is definitely one of our favorites.
Tei Tei was opened in 1998 by Teiichi Sakurai who is also the owner of Tei-An. Both are highly praised by local critics as Teiichi is the best at his craft. Teeich sold Tei Tei more recently to his chef, Katsutoshi Sakamoto, but you can spot the former owner sitting at the robata bar on any given night. Continue reading
Filed under chefs, Food Porn Alert, Joey Stewart, Sake, Sushi
You always see the latest dishes from the pros now let’s see yours! Show us what’s being served at the table closest to home.
Citrus Argentinian skirt steak strips over penne and egg noodles, topped with a fresh pablano and bell pepper sauce that has been infused with roasted garlic and onion. by Mark Brett.
If you’ve got something cooking in the kitchen and like to show it off, send a photo and a brief description to robert@cravedfw.com.
You always see the latest dishes from the pros now let’s see yours! Show us what’s being served at the table closest to home.
Figs and Port by Chris Dinsmore
I made a vanilla soy milk and honey risotto. I simmered figs in a zinfandel port sauce for 20 minutes. Then I reduced the port sauce. I added the figs to the risotto and then put the sauce over the top.
If you’ve got something cooking in the kitchen and like to show it off, send a photo and a brief description to robert@cravedfw.com.
