Bill Telepan

Credit: Food & Wine / Photo by Brie Goldman / Food Styling by Charlie Worthington / Prop Styling by Natalie Ghazali Total Time: 30 mins Servings: 4 Flaky store-bought puff pastry is trimmed and framed with a raised rim to form a shell, then prebaked until golden before the savory filling is added. The filling combines butter-caramelized onions with creamy instant polenta, Fontina cheese, and fresh thyme, creating a rich and flavorful custard-like layer.

Credit: Food & Wine / Photo by Brie Goldman / Food Styling by Skyler Meyers / Prop Styling by Alexandria Juhl Total Time: 20 mins Servings: 4 The salad combines bitter greens with sweet pears, sharp blue cheese, and crunchy toasted hazelnuts, creating a balance of flavors and textures. A simple vinaigrette made from hazelnut oil and red wine vinegar, plus salt and pepper, ties the ingredients together without overpowering the chicories.

RECIPE A sustainable recipe template from a professional chef that you can make your own Halibut Ceviche (Photo courtesy of the Institute of Culinary Education) These pro tips and recipes are from the Institute of Culinary Education. Find your culinary voice™ at their campuses in New York City & Los Angeles. At restaurants worldwide, chefs produce a lot of trim from various fish, and we find unique ways to use it.