Ingredient: thyme

Brown Butter Scallops with Berbere Cashew Cream, Pickled Shitake, Charred Scallion Oil and Cashew Crumble

Recipe courtesy of Colby Newman, Executive Chef, Grosse Pointe (Mich.) Yacht Club Recipe by Domonique Morsello, Executive Sous Chef, Grosse Pointe (Mich.) Yacht Club...

Universal Pork Brine

Recipe courtesy of John Beck, Executive Chef, Olympia Fields (Ill.) Country Club

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Winter Beet Salad

Recipe courtesy of Tim Pervizi, Executive Chef, Huntingdon Valley Country Club, Huntingdon Valley, Pa....

Crab-Stuffed Rainbow Trout

Recipe courtesy of Tim Pervizi, Executive Chef, Huntingdon Valley (Pa.) Country Club....

Sausage and Fennel Stuffing

Recipe courtesy of Anthony Castaldo, General Manager/COO, Metedeconk National Golf Club, Jackson, N.J....

Honey-Glazed Short Ribs

Recipe courtesy of Andi Van Willigan, Executive Chef, Bel-Air Country Club, Los Angeles, Calif....

Catfish Court-bouillon

Recipe courtesy of Gregg Collier, Executive Chef, Steelwood Country Club, Loxely, Ala....

Street Tacos

Recipe courtesy of Cha Myers, Executive Chef, Dubuque (Iowa) Golf & Country Club....

Cream of Cauliflower Soup with Foie Gras Cromesquis

Recipe courtesy of Tyler Field, Executive Chef, The Club at Mediterra, Naples Fla....