Transfer to a food processor, and process until very finely chopped, about 10 seconds.

Dale Talde, Chef/Owner, Talde, Massoni, Rice & Gold.- crunchy, funky, and super satisfying.”.

Sarah Grueneberg, Chef/Owner, Monteverde.“We have one dish that has been on the menu since before we even opened called.We make butter with prosciutto and spread it on a seeded rye toast and then top with radishes and.

While we serve this year-round, it’s even brighter in the spring with fresh radishes.I also like to shave them into any salad or dip them whole in our prosciutto butter.”.

Kenny Gilbert, Chef/Owner, Gilbert’s Southern Kitchen & Bar, Gilbert’s Hot Chicken, Fish & Shrimp, Gilbert’s Underground Kitchen, and Gilbert’s Social.

“I love to use them.Photo by Jacob Fox / Food Styling by Lauren McAnelly / Prop Styling by Jessica Thomas ; Susan Mitchell.

This tender, flaky oven-roasted Chilean sea bass is the headliner on musician Patrice Rushen's holiday table.To make it, Rushen bakes butter-rubbed fillets in a citrus-forward mixture of freshly juiced oranges, ponzu, soy sauce, ginger, and garlic, which infuses the fish with a lovely flavor without overwhelming it.. Get the Recipe.

Roast Monkfish in Sake Broth.This elegant roast fish from chef Eric Ripert of Le Bernardin combines deeply flavored ingredients like turnip and miso with delicate monkfish.. Get the Recipe.