Chef Jansen Chan's pumpkin pie hack lets you make one from scratch in less then 30 minutes. Who wants to spend time making pie crust, when you can be enjoying Friendsgiving? With The International Culinary Center
Thanks to its firm consistency, precooked polenta (usually sold in tube form) can be seared, toasted, or even layered and baked like a lasagna. We keep the slices on the thick side so they have a creamy texture when heated through.
It doesn’t get more Southern than fried chicken, and folks below the Mason-Dixon consider it an important food group. Chef Eddie Hernanzez takes the dish to a whole new level with blue cornmeal and a deliciously spicy mint-jalapeño drizzle.