COOKING - Triad - News14.com

Search terms:

Breaded chicken cutlets with an artichoke heart, black olive, sundried tomato and fresh mozzarella cheese salad

Chef Dan Eaton sautes breaded chicken cutlets and then serves those with a simple artichoke heart, sundried tomato, black olive and fresh mozzarella salad tossed with a little chopped romaine lettuce.

8:37 AM

Sea scallops with Portobello mushrooms, bok choy and peppers with a ginger soy dressing

Chef Dan Eaton serves pan-seared sea scallops with an Asian style combination of sauteed Portobello mushrooms, baby bok choy and colorful sliced peppers all tossed with a sesame, soy and ginger dressing.

02/09/2012 08:27 AM

Winter Panzanella with butternut squash and brussel sprouts

A classic Italian bread salad, called "Panzanella" is usually made with fresh summer garden vegetables but Chef Dan Eaton makes a winter version with butternut squash and brussel sprouts.

02/08/2012 08:46 AM

Stuffed Pork Loin

Chef Robert Brenner with Johnson and Wales University shows you how to make a stuffed pork loin. This hearty dish serves 10 people and will delight any dinner crowd.

01/29/2012 02:01 PM

Red Cabbage

Chef Robert Brenner with Johnson and Wales University shows you how to make red cabbage. A light, tasty, and healthy dish that is sure to please.

01/28/2012 12:06 PM

Catfish gravy

Chef Ed Batten with Johnson & Wales University in Charlotte shows you how to make a delicious plate of catfish topped with sausage gravy. A hearty meal that will fill you up for lunch or dinner.