Recipe: Mélange of Spicy Big-Eye Tuna with Mango, Avocado, and Crispy Shallots

Colorful and full of luscious textures, this easy-to-whip-up tuna dish from JBF Award winner Patrick O'Connell makes for a great weeknight meal.

Comments (0)

Eye Candy: Mango and Pineapple Carpaccio

Pastry chef James DiStefano, who fashions balanced and stylish desserts at New York's Rouge Tomate, prepared this striking dish at a Beard House dinner earlier this month. It featured mango and pineapple carpaccio with matching sorbets, coconut tapioca, macadamia cake, and coffee molasses. Click here to see more photos from Rouge Tomate's event.

Comments (0)