EAT THE WORLD
Cheyenne Ellis (Courtesy Chronicle Books)
Chef Scott Clark of Dad’s Luncheonette stops by a few of his favorite purveyors for a produce-forward beach lunch.
Ben Sassani
IN PARTNERSHIP WITH HOUSTON FIRST
A riff on the Himalayan raw meat delicacy, these dainty, one-bite appetizers combine filet mignon tartare and blistered green chiles.
Crispy griddled maitakes are topped with sharp cheddar in this hefty lunchtime favorite.
This fireside snack is seasoned with salty cheese and a drizzle of honey and hot sauce.
Japanese pickled fruit and salt-brined cherry blossoms add a tart, floral zip to this showstopping side dish.
Sweet, caramelized kernels and juicy Sun Gold tomatoes make this summer side sing.
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