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Culinary Quest

Culinary quest is the search for great cooking and dining opportunities. Chefs share insights and recipes, some of which are doable for home cooks. Every kind of restaurant is explored – from ethnic, fusion, dessert, fine dining and hole-in-the-wall locations. Adding a twist to a classic dish or an exotic ingredient keeps chefs fired up and diners interested as well.

Latest Stories
These DIY projects to grow mushrooms and herbs at home are easy with eco-friendly kits by two UC Berkeley grads.

Back to the Roots – Mushrooms and Aquaponics

Atop a hearty cassoulet, succulent seared foie gras pairs surprisingly well with champagne, port or a red wine.

Foie gras over cassoulet with a raspberry sauce

Some chefs are defying the ban on foie gras enacted in California last July by serving it free of charge.

Foie gras still making appearances on menus in Palm Springs and Orange

The versatile Chef Eddy Rocq juggles macaron production, catering and Rocq Café with panache and the help of his wife, Debbie.

Rocq Café: The home of matchless macarons

This unusual twist to this salad of cactus leaves and shrimp by Chef Marco Zapien is the addition of prickly pear cactus fruit.

Grilled Cactus leaves (nopales), cactus fruit and garlic shrimp salad

Chef Anderson of Laguna Beach’s Watermarc shares his recipe for gorgonzola pear tarts.

Recipe: Gorgonzola pear tarts

This open-faced sandwich plays on taste and texture with tangy cactus leaves on crusty bread topped with semi-soft peppery Jack cheese.

Open-Faced Grilled Cactus Leaf and Pepper Jack Sandwiches

This recipe from 50 Best Plants on the Planet features Belgian endive leaves, perfect containers for these delicious appetizers.

Endive boats with green olive, parsley and walnut salad

Eat these natural superfoods to become a stranger to your doctor.

50 Best Plants on the Planet

A great way to celebrate Mardi Gras anywhere, any time is with this easy-to-make shrimp jambalaya.

Creole Jamabalaya recipe from Brennan’s Jazz Kitchen

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