Local Flavor Video:Local Flavor: Floataway Café - Wild Mushroom Bruschetta
The Latest Local Flavor Videos
-
Izzy's Mocha
Watch a barista at this Asheville coffee shop create an irresistible mocha that looks like a work of art.
-
Meet the Mixologist
Ryan McGarian shares his cocktail secrets and gives tips for bringing home the party.
-
Elkmont, Alabama: Goat Cheese Gratin
Gourmet cheeses mixed with fresh herbs, tomatoes, and olives make for an irresistible appetizer.
-
Local Flavor: Avenue Sea's Oyster Chowder
Head to Apalachicola, Florida with Chef David Carrier to learn the secret behind his fresh oyster chowder.
-
Fudge Family Farms
Owner Henry Fudge shares how he makes a living based on strong relationships and a quality product.
-
Moonshine Tasting
Watch as Kim samples Catdaddy and Virginia Lightning, two types of moonshine served at New Orleans' Cochon restaurant.
-
Local Flavor: Avenue Sea
Eat farm to table at Chef David Carrier's restaurant on the bay in Apalachicola, Florida.
-
House Spirits Distillery
Founder Christian Krogstad gives a behind-the-scenes look at what keeps the distillery running.
-
Local Flavor: Floataway Café - Sous Chef Secrets
Chris Martin gives us a behind-the-scenes look at the work and passions of a sous chef.
-
Fore Street's Summer Salad
Simple, fresh ingredients star in Chef Sam Hayward's seasonal Maine salad.
-
Local Flavor: Border Grill
Chef Susan Feniger creates upscale Mexican food in a hip, urban cantina in Santa Monica, California.
-
Local Flavor: Jitlada Thai Cuisine's Pad Thai
Learn to make a Thai classic in with chef Touie in Los Angeles' Thai Town.
-
Local Flavor: Hot and Hot Fish Club - At the Farm
Chef Chris Hastings and Kim harvest vegetables at Birmingham's Jones Valley Urban Farm
-
Bettola's Neapolitan Pizza
Chef Jim Lewis shows Kim the basics of making the perfect pizza with fresh ingredients.
-
Local Flavor: Floataway Café - Wild Mushroom Bruschetta
Atlanta Chef Drew Belline creates a wonderful appetizer with fresh mushrooms, ricotta, and peas.
Local Flavor: Floataway Café - Wild Mushroom Bruschetta
Atlanta Chef Drew Belline creates a wonderful appetizer with fresh mushrooms, ricotta, and peas.
Related Content
-
Mushroom Duxelles on Bruschetta
Duxelles (dook-SEHL) is a mixture of finely chopped mushrooms cooked to the consistency of a pâté. This version uses shiitakes and creminis, but you can use any combination of mushrooms. -
Parmesan-and-Mushroom-Stuffed Meatloaf
Prep: 30 min., Cook: 5 min., Bake: 1 hr., Stand: 10 min. -
Bruschetta Duet
We like the variety here--the same toast spread with two different toppings. The green-olive tapenade, which uses pre-pitted olives, can be made in minutes with a blender or food processor. The sautéed mushroom topping is equally savory hot or at room temperature.
All MyRecipes Video
»
5 to Try
See All »
5 to Try: Leftover Turkey Surprises
5 to Try: Fantastic Fall Pies
Slow-Cooker Chilis
Weeknight Wines
See All »
Weeknight Wines: All-American Chili
Weeknight Wines: Beef Stroganoff
Tortilla Soup
Holidays
See All »
How to Crack a Coconut
How to Make Cheddar-Pecan Green Bean Casserole
How to Make Basic Cranberry Sauce
Play With Your Food
See All »
