Get the latest Chef recipes from Group Recipes. http://www.grouprecipes.com/tag/chef Adapted from Fresh restaurant in Toronto, whose Sri Lankan cook taught the owner this recipe and had it become immensely popular with the staff and public! http://www.grouprecipes.com/61207/sri-lankan-toronto-noodles.html This crab dip is the best so I've been told by thousands of serious food lovers. French style is the richest and most flavorful to the masses. Rich and creamy with just te right touch of flavor to mesh with the beautiful flavor of crab. http://www.grouprecipes.com/60983/creme-de-crab-dip.html An incredible chef salad that makes a very delightful lunch. I like to serve this when I have my girlfriend lunches. I serve this with a fruit compote and beer cheese soup. Always a big hit. Enjoy http://www.grouprecipes.com/60076/california-chef-salad.html This recipe really will serve 100 people with 4 oz. servings. There are some on GR who are caterers and would like this. You can break it down to whatever portions you wish. These ambrosia apples are so tasty that you need not put cinnamon in but of course that is optional. http://www.grouprecipes.com/59939/ambrosia-applesauce.html This very seasonal and very decadent dessert is a treat everyone will love. Who does not like creme brulee? No show of hands on that one and this one is special. http://www.grouprecipes.com/59186/organic-strawberry-rhubarb-creme-brulee.html This recipe came with my Pampered Chef mini-muffin pan. I keep misplacing it, so here it goes to a safer place! http://www.grouprecipes.com/55397/little-citrus-muffins.html This dish was made on Season 4 of Top Chef, by Antonia Lofaso. The challenge was to prepare a healthy meal for a family of four, for $10 or less. The surprise was that the chef's had to cook with the assistance of a child. http://www.grouprecipes.com/53541/stir-fry-whole-wheat-noodles.html When foodies hear "tough reservation," they generally think French Laundry in Napa or Le Cirque in New York — both known for their six-month waiting lists. That's a snap compared with a spot at Talula's Table. Located in historic Kennett Square, a Pennsylvania town some 35 miles south of Philadelphia, Talula's requires a full year's wait — if you can get a reservation at all. By day, Talula's is an upscale market, filled with luscious cheeses, mustards and fresh-baked breads. In the evening, when the market closes its doors, it's a different story. A single farm table becomes center stage for one of the country's most exclusive dining experiences. A dozen lucky people gather around it to share an eight-course meal that runs from egg custard with Jonah crab to osso bucco made from pork, all prepared with local ingredients by husband-and-wife proprietors Bryan Sikora and Aimee Olexy. Because of the restaurant's popularity and its single nightly seating, Olexy has devised a special system for selecting diners. Though the phone often begins ringing with requests at sunrise, she does not pick it up until 7 a.m. on the dot. The caller is then offered a reservation exactly one year later. Requests for earlier or later are denied, as are attempts to play the VIP card to skirt the procedure entirely. These rules keep booking simple, Olexy says. Sikora, the main chef, says he hopes to open a more traditional restaurant in Kennett Square http://www.grouprecipes.com/50569/talulas-smoky-spoonbread-with-sauteed-shrimp-chanterelles-and-creamed-greens.html A truly decadently delicious banana bonanza. Wow! Pastry chef Johnny Iuzzini of New York City's Jean Georges describes his home cooking as "lazy." For these splits, he marinates bananas in rum, coats them with sugar and grills them until the outsides get hard and crackly. from the cookbook; Chefs Gone Wild http://www.grouprecipes.com/49942/grilled-banana-splits-with-coffee-ice-cream-and-mocha-sauce.html A trusted recipe from my favorite Pampered Chef consultant. I like the crust a lot, easy to do. Kid friendly too. I like all-in-one kind of dishes. http://www.grouprecipes.com/48996/mexican-fiesta-salad-pizza.html