Cheesetique in Arlington, Virginia, has created its own Thanksgiving staple with the Mac and Cheesetique. Geoffrey Zakarian describes how chef Andrew Hetrick makes the dish with a three-cheese blend.
Geoffrey Zakarian stuffs rice paper with finely ground pork and shrimp to make these crispy, flavor-packed rolls. A dipping sauce on the side includes Japanese mayonnaise, apricot jam and sriracha.
Geoffrey Zakarian uses Dijon mustard, white wine and herbs to flavor his baked salmon, which he serves with a crisp salad of cucumber, apple and dates tossed in a mustard vinaigrette.
Geoffrey Zakarian piles heaps of spicy salami and gooey smoked mozzarella on his French bread pizza and tops it with pickled peppers and fresh basil for the perfect game day dish.
Geoffrey Zakarian infuses clarified butter with rosemary to add even more flavor to this delicious chicken dish, and an arugula salad drizzled with a sour cream dressing is the perfect complement.
Geoffrey Zakarian cranks up the heat with a flambé for his Bananas Foster that has a deliciously sweet, salty and nutty bite. Pair it with ice cream for the ultimate warm-cold contrast.