Holidays
Chef Jake Linzinmeir
Restaurant:
Bluepoint Grill & Noir Bar, Telluride, Colo.
Time to Table:
2 Hours 5 Minutes (Including Cooling and Gelato Freezing)
Makes:
4 Servings
Chef Jake Linzinmeir
Restaurant:
Bluepoint Grill & Noir Bar, Telluride, Colo.
Time to Table:
25 Minutes Prep, 30 - 45 Minutes Cooking
Makes:
8 Servings
Time to Table:
1 Hour Prep, 4 to 8 Hours Refrigeration, and 20 Minutes Cooking
Makes:
12 Servings
Time to Table:
25 Minutes Prep and 50 Minutes Baking
Makes:
one 10-inch Bundt cake and 1 1/2 cups frosting
Time to Table:
15 Minutes Prep, 55 Minutes Baking, and 20 Minutes Cooling
Makes:
10 Slices
Time to Table:
50 MINUTES PREP, 35 MINUTES COOKING
Makes:
12 slices
Chef Erick Williams
Restaurant:
mk, the restaurant, Chicago, Ill.
Time to Table:
35 Minutes Prep, 1 Hour 35 Minutes Cooking
Makes:
4 Servings
Chef Kent Rathbun
Restaurant:
Jasper’s and Abacus, Dallas, Tex.
Time to Table:
10 Minutes Prep, 25 to 30 Minutes Cooking, 10 to 15 Minutes Grilling, 10 Minutes Resting
Makes:
8 Servings
Chef Kevin Rathbun
Restaurant:
Rathbun's, Kevin Rathbun Steak, Atlanta, Ga.
Time to Table:
45 Minutes Prep, 1 Hour 15 Minutes Cooking
Makes:
4 Servings
Time to Table:
1 Hour Prep, 20 Minutes Cooking, 2 Hours Refrigeration, Plus 2 Hours 20 Minutes for Crimson POM Jelly
Makes:
8-10 Servings
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