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Elizabeth Falkner’s Pomegranate Mostarda

Elizabeth Falkner’s Pomegranate Mostarda

Celebrity chef Elizabeth Falkner shares her recipe for a holiday mostarda with a special ingredient: tea!

An award-winning chef and veteran of cooking-based reality shows like the Iron Chef and Top Chef series, celebrity chef Elizabeth Falkner has taken on a new challenge: cooking with tea.

Falkner recently partnered with Good Earth Tea, a brand she grew up drinking in California. Falkner has developed several recipes using different flavors, including a holiday mostarda with the brand’s Pomegranate Burst flavor. Falkner plans to alter the recipe depending on the season, and explains how to do so in the video above.

A mostarda is a condiment used to complement poultry or pork dishes, and Falkner likens her recipe to a tastier option than a typical cranberry relish. It is one of her holiday favorites, and is sure to become one of yours as well. You can find the recipe for the pomegranate mostarda here.

Currently, Falkner is the executive chef at Corvo Bianco in New York City.

Follow Eva on Twitter @EvaZaccaria.

Elizabeth Falkner Inspires With Desserts

"Elizabeth Falkner's Demolition Desserts: Recipes from Citizen Cake" by Elizabeth Falkner with Ann Krueger Spivack, Ten Speed, $35.

Master pastry chef Elizabeth Falkner's hair should be the inspiration for your desserts: simple but striking.

Her half-inch platinum blond crew cut has a prominent place in her book, "Elizabeth Falkner's Demolition Desserts: Recipes From Citizen Cake." Spiky-haired caricatures of Falkner are featured throughout.

Falkner came to fame as the owner of San Francisco's popular Citizen Cake and Citizen Cupcake, and as a recipient of Bon Appetit magazine's Pastry Chef of the Year award.

The caricatures throughout the book illustrate how busy cooks can "construct" desserts of layers of dynamic colors, textures and unexpected flavor combinations to make dazzling presentations that don't necessarily take much time or effort. That's why this cookbook is one of my favorite dessert guides of all time.

Sure, there are recipes that will make you feel like you have just taken Pastry Chef 101. But for many of these recipes, Falkner gives not only a fully finished product, but also a minimalist, easier version. She also breaks down instructions into parts that can be prepared in advance.

Many recipes, as well as the book's overall philosophy, paint a much simpler picture of how to prepare pastry chef-quality homemade desserts by learning how to mix and match ingredients and create "floors" in the dessert, which is like a building.

In fact, just flipping through the gorgeous full-page photographs by Frankie Frankeny is almost a sure way to give even the most unimaginative cooks ideas. Here are some possibilities:

A Lovelova (Persian Strawberry and Saffron Pavlova) is a meringue boat topped with bright red strawberries that have been tossed with fresh orange juice, rose water and a quarter-teaspoon of freshly ground black pepper. They are crowned with whipped cream that's been mixed with dried cardamom.

Rocky Road Cupcakes are born when store-bought or homemade chocolate cupcakes with chocolate frosting are topped with mini-marshmallows and chopped walnuts and drizzled with store-bought or homemade hot fudge sauce just before serving. In clear water glasses, drop a tablespoonful of pomegranate seeds. Spoon a large scoop of high-quality vanilla ice cream, a half teaspoon of honey, a teaspoon of caramel sauce and four or five chunks of peeled Granny Smith apples you have heated in a small amount of water in the microwave until just soft. Finish with a small handful of cold blue cheese crumbles rolled in tiny amounts of freshly ground black pepper, kosher salt, powdered sugar and chopped currants.


1/2 teaspoon saffron threads

1 teaspoon white wine vinegar or champagne vinegar

1/4 cup plus 1 tablespoon granulated sugar

2 cups (about 12 ounces) strawberries

2 teaspoons fresh orange juice

2 cranks on a pepper mill of black pepper

Cardamom Whipped Cream (see accompanying recipe) or store-bought or homemade whipped cream mixed with 1 1/4 teaspoon dried cardamom

2 tablespoons pistachio oil or extra-virgin olive oil

1/4 cup (about 1 ounce) shelled pistachio nuts

1/2 cup organic edible flowers, cut into narrow ribbons (optional)

To prepare saffron meringues: Position rack in center of oven and preheat oven to 400 F. Line baking sheet with parchment paper.

In a small bowl, combine saffron threads and vinegar. Set aside. In a separate small bowl, sift together granulated and powdered sugars. Set aside.

In a large bowl, using stand mixer fitted with whip attachment or a hand-held mixer, beat together egg whites and salt on medium speed for about 3 minutes, or until soft peaks form. Gradually add combined sugars while continuing to whip until all sugar has been added. Switch to high speed and whip for 3 to 5 minutes, or until stiff peaks form and mixture is glossy.

Using spatula, fold cornstarch and then saffron-vinegar mixture into egg whites. Spoon meringue onto prepared pan forming four well-spaced ovals each 5 to 6 inches long.

Lower oven temperature to 250 F. Bake meringues for 1 hour. Turn off oven, and, without opening the door, allow meringues to dry for 1 hour. (It's fine if they sit in the turned-off oven for up to 2 hours.) The meringues should be pale gold, not brown, and lightly crisp on the outside.

To prepare rose-water berries: Hull strawberries and slice. In bowl, toss berries with rose water, orange juice and pepper.

To serve: Place saffron meringue on each plate. Spoon some Cardamom Whipped Cream on top of each meringue. Spoon on berries. Drizzle pistachio oil or olive oil around edge of plate. Sprinkle plate with pistachio nuts and garnish with edible flowers, if using.

3 to 4 whole cardamom pods

2 tablespoons creme fraiche or sour cream

In a mortar, lightly crush cardamom pods with a pestle and pull away green-brown, papery husk. Crush seeds and measure out 1/4 teaspoon. If you don't have mortar and pestle, wrap cardamom pods in plastic wrap and crush them lightly with a rolling pin, then discard pods and lightly crush seeds.

In a bowl, using a stand mixer fitted with a whip attachment or a hand-held mixer, beat together cream and creme fraiche or sour cream on medium speed for 3 to 4 minutes, or until soft peaks form. Gently fold in cardamom. Cover and refrigerate until serving. Use in any dessert in place of whipped cream.


For the cupcakes

  • 1-3/4 cups sugar
  • 8 Tbs. (1 stick) unsalted butter, at room temperature
  • 1/2 cup canola oil
  • 2 eggs, at room temperature
  • 2 Tbs. cocoa powder
  • 1 Tbs. red food coloring (about 1/2 small bottle)
  • 2-1/2 cups sifted cake flour (measured after sifting)
  • 1 tsp. salt
  • 1 cup well-shaken buttermilk
  • 1 tsp. vanilla extract
  • 1/2 tsp. baking soda
  • 1 Tbs. raspberry vinegar

For the frosting

  • 6 Tbs. (3/4 stick) unsalted butter, at room temperature
  • 3 oz. cream cheese, at room temperature
  • 1-1/2 cups powdered sugar, sifted
  • 2 Tbs. pomegranate molasses (optional)
  • 1/2 tsp. vanilla extract
  • A pinch of salt
  • 1 drop red food coloring (to turn the frosting pink optional)
  • 1 Tbs. dehydrated or freeze-dried blackberries or raspberries, ground to a powder in a food processor or clean coffee grinder (optional)

Cherry Mostarda

Remove the pits from 9 oz. cherries and cut them in half. Cook them for 10-12 minutes in a pot with 1/4 cup of sugar, 1 ounce of dry white wine, the juice of half a lemon, and a pinch of salt. Remove from the heat, add 3-4 drops of mustard essence and let cool. If you can’t find mustard essence, ½ oz. mustard powder dissolved in a little warm white wine and water.

Guy's Ranch Kitchen

Not a fan of eggs, Guy Fieri is in a great mood because his chef friends are making an almost-eggless brunch! Aarti Sequeira starts off with Halloumi Cheese Bites with Beetroot Chutney and turns brunch on its head with Pineapple Upside-Down Cornbread Muffins. Michael Voltaggio dishes up a spin on a pasta favorite with his "Caci-Oat" Pepe. He also mixes up Grapefruit Daiquiris. Justin Warner bakes Cherry Almond Granola and fuses East and West with Bagels topped with Miso Cream Cheese and Ikura. Jonathan Waxman offers up Skirt Steak Tacos and a uniquely delicious Tarte Tatin.

Not Your Grandma's

Guy Fieri is looking for a spin on some classic family recipes. Maneet Chauhan makes Palak Paneer and a halwa-inspired Carrot Cake. Ming Tsai combines a Chinese favorite, pot stickers, with all-American cheesesteak then wows the crowd with his banana leaf-wrapped bass. Jonathan Waxman creates Polish Pierogis inspired by the French countryside, a wood-fired oven Roast Chicken and a Sidecar cocktail that'll drive you wild. Plus, Guy's son Hunter makes his ranch kitchen debut with Fish Tacos inspired by his Grandma Mimi and Tortilla Chips with his own Salsa Roja.

Vegetarian Vacation

Guy Fieri presents his chef friends with a vegetarian challenge, and Elizabeth Falkner makes Curry Cauliflower and Swiss Fondue Naan Pizza as well as travel-inspired Mapo Tofu. Aarti Sequeira brings the spice with her all-veggie Thai Red Curry and lights up the room with a sweet Carrot Halwa. Michael Voltaggio livens things up with a Green Juice Martini and prepares Mushroom Milanese. Finally, Justin Warner whips up a very Veggie Tamale and delicious Cherry Bomb Clafoutis Bites.

Where's the Crunch?

It's crunch time, and Guy Fieri is putting his friends to a texture test. Traci Des Jardins is first up with a tasty and tangy Crunchy Michelada and gets cheeky with Beef Cheek Tacos Dorados. Gerry Garvin tempts Guy with some Crispy Shaved Brussels Sprouts and a Southern Fried Tilapia Po-Boy. Aaron May goes deep with Onion Rings Chicharron and soothes his sweet tooth with Pistachio Brittle with Sea Salt. Christian Petroni makes classic Fried Calamari with Spicy Red Sauce and honors his mom with her Crispy Chicken Cutlets.

The Cheap Cuts

Guy Fieri and his chef friends are all about making dishes with the cheap cuts. Aarti Sequeira whips up some healthy Vegetable Pakoras along with her hometown favorite, Mangalore Buns. Michael Voltaggio starts off with a bold and boozy Brass Monkey before making a meal out of Mussels Escabeche. Justin Warner creates a faux queso for his Tacos con Lengua and spices things up with Sichuan-Inspired Cabbage. Jonathan Waxman beer-braises a Lamb Shoulder with Onions and Turnips and brings this feast to its sweet end with his delicious Applesauce and Maple Cake.

Favorite Sunday Suppers

Guy Fieri and his chef friends make their lazy-day favorites. Eric Greenspan goes all in with his Chicken Schnitzel with Black Olive Brown Butter Sauce and all out with a Banana White Chocolate and Pretzel Skillet Cookie. Antonia Lofaso makes a rich Seafood Fra Diavolo and pairs it perfectly with Charred Rapini. Marc Murphy creates an Escarole Salad with Anchovy Vinaigrette to go with his Baked Four-Cheese Spaghetti. Crista Luedtke goes gluten-free with her garbanzo bean-based Socca and shares one of her restaurant classics, Boon Brussels Sprouts.

Restaurant Recreations

Guy Fieri's chef friends give a tour of the town with some restaurant favorites. Eric Greenspan stirs a Ruby Red and Tarragon Paloma before revisiting a French favorite, Rabbit with Rosemary Spaetzle and Onion Soubise. Antonia Lofaso stays fresh with Vietnamese Spring Rolls and goes fishing with Olive Oil Poached Cod. Marc Murphy dreams of Morocco with a Chicken and Merguez Tagine before coming home to his French roots with Raspberry Souffle. Crista Luedtke grills up a Charred Little Caesar Salad to go with her New Mexico Chili Rubbed Tri-Tip with Avocado Salsa.

Game Day Challenge

Guy Fieri gives his chef friends a game day challenge in the kitchen. Eric Greenspan fries Fingerling Potatoes and serves them with Onion Dip and Caviar before sandwiching some Nashville-style Hot Chicken Tenders on soft Hawaiian Rolls. Then, Eric sweetens the day with Funnel Cake served with Blueberry Marmalade and Whipped Yogurt. Antonia Lofaso treats her Bloody Maria to a lot of tequila and braises some Oxtail Tostadas coupled with Pickled Cabbage, Radishes and Avocado Crema. Marc Murphy goes old-school with classic Lasagna and scores a goal with Twice-Baked Lobster Stuffed Potatoes.

I Dream of Chocolate

Guy Fieri and his chef friends have chocolate on the brain and in the kitchen. Rocco DiSpirito goes all out with Lobster served in White Chocolate Vanilla Bourbon Gravy plus Bacon and Chocolate Monkey Bread. Elizabeth Faulkner starts at the source with Mayan Cocoa Nib Spiced Pork Tenderloin and serves a boozy Chocolate Nog-a-Rita. Jet Tila mixes up some mole for his Mole Poblano Chicken Wings and gives Rocco a run for his money with some Salted Chocolate Banana Bread. Michael Voltaggio makes Cocoa "Blackened Steak" and digs deep for Smoked Carrots with Coffee Mole Dirt.

A Bowl of Lemons

Guy Fieri gives his friends lemons, and they make anything but lemonade. Eric Greenspan makes a citrusy Tom Collins with Black Pepper and Cherries before diving into some beautiful Broiled Lobster with Lemon Sabayon and Fregola with Lemon Parsley Pesto. Antonia Lofaso serves Steamed Clams with Charred Lemon, Preserved Lemon, Parsley and Calabrian Chili to go with Spaghetti with Lemon, Pecorino and Parmesan, and lightens things up with puffy Pavlova with Lemon Curd Whipped Cream. Marc Murphy makes tender Fried Calamari with Lemon Aioli and some Chicken Scallopini with Lemon Caper Sauce.

Childhood Favorites

Guy Fieri asks his chef friends to make their childhood favorites. Maneet Chauhan makes a delicious Goat Lukhmi with Mango Mint Chutney and Shahi Tukra, a deep-fried filo dough treat. Guy's son Hunter makes Chicken "Parm-eroni" based on childhood camping trips and his favorite Garlic Bread. Ming Tsai makes "Ming's Bings," a gluten-free update on an ancient Chinese treat and a mean but Meatless Chinese Spaghetti. Jonathan Waxman starts with Mango Margaritas and whips up an ode to his favorite diner meal, "Joe's Special." Then, he spices things up with Noodle Kugel with Jalapeno Roasted Shallots.

Road-Trip Gems

Guy Fieri asks his chef friends to make some road-trip favorites. Duskie Estes fries up crispy Cauliflower with a Tahini Dipper, Labneh and Smoky Eggplant and dives right into richness with her Pork Belly Gyro. Gerry Garvin whips up a delicious Crazy Burger topped with a fried egg and sweetens things up with a Warm Doughnut Bread Pudding covered in Crispy Bacon. Aaron May creates a dangerously Boozy Date Shake to sip on while preparing his Puffy Tacos. Christian Petroni makes his own Clam Chowder and brings some spice to life with Spaghetti Amatriciana.

Bring on the Street Food

Guy Fieri is craving homemade street food from his chef friends. Rocco DiSpirito is inspired by Italy and makes crunchy Flatbread with Stracchino then travels east for Japanese-Style Street Meat using a custom binchotan grill. Traci Des Jardins mixes things up with a Bun Bowl and fried Churros with Mexican Hot Chocolate Spice Mix. Aaron May recalls a rainy day in London with delicious Fish and Chips and goes underground with a black-market Nutcracker. Jet Tila fills his plate with some Filipino-style Lumpia Eggrolls and a Pork and Pate Banh Mi.

Spring Picnic

Guy Fieri and his chef friends are planning a picnic. Domenica Catelli starts the party with a Tennessee Tart cocktail before grilling up some Lamb Sandwiches with Apricot and Jalapeno Relish. Gerry Garvin serves a simple yet luxurious Lobster Cocktail and jumps to dessert with his Southern Pound Cake. Aaron May builds a Cobb Salad in a Jar to pair with Tomato Sandwiches with Blue Cheese Mousse and his Radish and Cucumber Salad. Christian Petroni gets sweet on Sugar Snap Peas with Brown Butter and Horseradish and roasts some Asparagus with Parmesan, Breadcrumbs and Lemon.

Chopped All-Stars, Season 3: Round 2 Highlights

Photo By: Janet Rhodes ©2012, Television Food Network, G.P.

Photo By: Janet Rhodes ©2012, Television Food Network, G.P.

Photo By: Janet Rhodes ©2012, Television Food Network, G.P.

Photo By: Janet Rhodes ©2012, Television Food Network, G.P.

Photo By: Janet Rhodes ©2012, Television Food Network, G.P.

Photo By: Janet Rhodes ©2012, Television Food Network, G.P.

Photo By: Janet Rhodes ©2012, Television Food Network, G.P.

Photo By: Janet Rhodes ©2012, Television Food Network, G.P.

Photo By: Janet Rhodes ©2012, Television Food Network, G.P.

Photo By: Janet Rhodes ©2012, Television Food Network, G.P.

Photo By: Janet Rhodes ©2012, Television Food Network, G.P.

Photo By: Janet Rhodes ©2012, Television Food Network, G.P.

Photo By: Janet Rhodes ©2012, Television Food Network, G.P.

Photo By: Janet Rhodes ©2012, Television Food Network, G.P.

Photo By: Janet Rhodes ©2012, Television Food Network, G.P.

Round 1: Mega-Chefs

Appetizer Round

Asian Inspiration

French Refinement

Pretty Pink Tempura

Great Minds Think Alike

Picking Apart the Particulars

Entree Basket

Flavor, Flavor, Flavor

Surprise Bonus Course

Meat-and-Potatoes Comfort

Dessert Basket

Playing It Safe

Edgy Entertainment

Breaking the Mold, Literally

Round 2 Champion

More Chopped All-Stars

Read more about the competition, watch exclusive videos and keep up with the show on the blog.

How to Cook That

Dessert Person

One Tin Bakes Easy

Magnolia Kitchen

Nadiya Bakes

The Biscuit

Momofuku Milk Bar

No-Bake Vegan Desserts

Recetas que no fallan

Beatrix Bakes


Sally's Cookie Addiction


Incredible Plant-Based Desserts

How to Cake It

Vegan Dessert Cookbook

The National Trust Book of Scones

Swedish Cakes and Cookies


Gelato, ice creams and sorbets

Sweet Middle East

Sweets and Desserts from the Middle East

The New Pie


Little Tarts

Baking for Beginners


Belgian Chocolate:

Vegan Treats

Nordic Bakery Cookbook

Book on Pie: Everything You Need to Know to Bake Perfect Pies

Binging with Babish

The Baking Bible

From the Oven to the Table

Zoe Bakes Cakes: A Baking Book

Scottish Baking

Decadent Gluten-Free Vegan Baking

Couture Chocolate

Pierre Herme Macaron

Baking Happiness

Hello, My Name Is Ice Cream

Wild Sweetness

The Perfect Scoop, Revised and Updated

French Patisserie

Nostalgic Delights

Great British Bake Off: Learn to Bake

Van Leeuwen Artisan Ice Cream

Cakes, Bakes and Biscuits

Even Better Brownies

The New Way to Cake


For the Cake:

  • 4 oz. (1/2 cup) unsalted butter more for the pan
  • 3-1/2 oz. (1 cup) cake flour
  • 1 cup plus 2 Tbs. granulated sugar
  • 2 oz. (2/3 cup) Dutch-processed cocoa powder
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. table salt
  • 1/2 cup hot freshly brewed coffee
  • 1/2 cup buttermilk
  • 1 large egg
  • 1 large egg yolk

For the Mousse:

  • 3 oz. bittersweet chocolate, coarsely chopped
  • 3 oz. milk chocolate, coarsely chopped
  • 2 large egg yolks
  • 1/2 Tbs. Lyle’s Golden Syrup, honey, or light corn syrup
  • 2 large egg whites
  • 3/4 cup heavy cream

For the Streusel

  • 6 oz. (3/4 cup) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 tsp. pure vanilla extract
  • 5 oz. (1 cup plus 2 Tbs.) unbleached all-purpose flour
  • 2-1/2 oz. (3/4 cup) Dutch-processed cocoa powder
  • 1-1/2 oz. cocoa nibs (about 1/3 cup)
  • 3/4 tsp. fine sea salt

For the Sauce

  • 8 oz. bittersweet chocolate, finely chopped
  • 2/3 cup heavy cream
  • 2 Tbs. Lyle’s Golden Syrup or light corn syrup
  • Pinch kosher salt
  • 2 Tbs. Nocino or dark rum

Potato Gnocchi Recipe

Ten Speed Press, $29.99

With two acclaimed San Francisco Bay-area restaurants to run, chef Elizabeth Falkner lives at a frantic pace. When she does get a chance to chill out at home, she makes simple, satisfying food. Cooks who enjoy easing into the kitchen at the end of a busy day will appreciate this collection of Falkner’s favorite recipes, most of them unfussy updates of comforting classics, like Tomato-Centric Cobb Salad with peppery arugula, fresh tarragon, and crème fraîche. There is a chapter devoted to grilled pizzas and another that features starchy main courses like Spaghetti and Meatballs and Crab Pad Thai. Falkner is famous for her creative desserts, and although those recipes are more impressive than easy, they’re definitely worth the e‡ffort.

Crab Pad Thai (page 126) Enriched with coconut milk and succulent crabmeat, this spicy, fragrant, hot-and-sour noodle dish combines the flavors of two of Falkner’s favorite Thai dishes-tom yum soup and pad thai.

Cherry Tomato Confit (page 168) Plop some tomatoes, garlic, herbs, and olive oil into a baking dish, roast for about an hour, and-voilà!-you have an almost effortless (and deeply flavored) alternative to tomato sauce.


Pastry chefs are brightening these dreary winter nights by creating sunny desserts flavored with citrus fruits -- from scarlet-hued blood oranges to fragrant Satsuma mandarin tangerines to snazzy Meyer lemons. Here's a sampling:

In San Francisco, Darcy Tizio of Farallon (450 Post St., 415-956-6969) is serving a granita of blood orange and Satsuma mandarin in a pool of vanilla cream ($6.50), and a Meyer lemon creme brulee with hazelnut florentines ($7). Nicole Plue at Hawthorne Lane (22 Hawthorne St., 415-777-9779) says her Meyer lemon panna cotta with Meyer lomon sherbet and cranberry puree ($7) is a "light change from holiday desserts." Brooke Bennett at The Waterfront (Pier 7, 415-391-2696) has created a tangerine hazelnut parfait ($6.25) and a caramelized Meyer lemon tart with cassis sorbet and huckleberry compote ($6.25). At Mecca (2029 Market St, 415-621-7000), Eric Shelton features a parfait of tangerine granita in contrasting layers with white chocolate mousse ($7). Paul Lemieux's triple citrus Napolean ($7.50) with Meyer lemons, key limes and tangerines ($7.50) is featured at Jardiniere (300 Grove St., 415-861-5555) a blood orange upside down cake, with vanilla caramel sauce and blood orange sorbet, highlights Lonni Kutzen's dessert menu at the newish Magnolia Pub and Brewery (1398 Haight St., 415-864-7468) and Meyer lemon, blood orange and mandarin tangerine sorbets are on the menu at Stars (555 Golden Gate Ave., 415-861-7827).

In Palo Alto, Spago (265 Lytton Ave., 650-833-1000) has a Valencia and blood orange gratin in orange shortbread ($7 pictured) created by pastry chef Christine Law. At Zibibbo (430 Kipling Ave., 650-328-6722), granita-sorbet duos of Meyer lemon and blood orange, and Satsuma mandarin and pomegranate (both $5) are on the menu. At San Mateo's 231 Ellsworth (231 Ellsworth Ave., 650-347-7231), a molten lemon center oozes from Phil Ogiela's warm double Meyer lemon souffle($7.50).

In the East Bay, Cafe Rouge (1782 Fourth St., Berkeley 510-525-1440), is serving a Dreamsicle-like bombe of Satsuma mandarin sorbet and Meyer lemon ice cream ($4) created by pastry chef Emily Dolan. At Blackhawk Grille (3540 Blackhawk Plaza, Danville 510-736-4295) Maria Specht offers a Meyer lemon tart ($6) -- with candied violets, blackberry coulis and blood orange sorbet -- that sells out nearly every night. And in the North Bay, a Meyer lemon cake with tangerine sabayon and blood orange segments ($6) is on the menu at Freestyle (522 Broadway, Sonoma 707-996-9916).

But perhaps the snappiest citrus invention is San Francisco's Citizen Cake bakery (82 14th St., 415-861-2228) where, in addition to a blood orange tart ($4) and an elaborate Meyer lemon-kir cake ($27), owner Elizabeth Falkner has fashioned dried candied blood orange into chips, for 50 cents apiece. -- Molly Sonntag, Nina Weinshenker and Miriam Morgan

Why become a Frank&rsquos RedHot® King of Wings if you can&rsquot show it off? Take a look at the branded merchandise you can receive sporting the Frank&rsquos RedHot® King of Wings logo for your patrons, staff and restaurant. You&rsquoll also find some great money-saving offers from our fantastic partners.

Jamie Tran

Raised in Northern, California, Chef Jamie Tran is bringing the heat to the off-strip center of Las Vegas with her childhood-inspired Vietnamese-American cuisine.

Chef Elizabeth Falkner

A fearless competitor in the world of cooking, Falkner has been featured on “Sugar Showdown,” “Top Chef Masters” and “Iron Chef America,” as a contestant and judge. 

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Watch the video: Elizabeth Falkner u0026 Melissa Clark