"Typical pad Thai is made with rice noodles and often topped with a fried egg or has egg mixed in with the noodles. Chef Preyanet Pongsuwan uses shredded green papaya instead of noodles."
"Chef Preyanet Pongsuwan of OBAO NY uses shredded green papaya instead of noodles for this non-traditional pad Thai."
"Pastry chef Anna Markow has been making this mash-up of two holiday favorites for the past few years as part of cookie and treat boxes she sends at Christmas."
"Grilled Octopus: Chef-owner Justin Devillier uses sweet-and-sour satsuma oranges — the first citrus fruit to ripen in the fall in Louisiana — and octopus for this popular appetizer."
"Gianni Cavicchi, beer director for Cafe d'Alsace, developed the Cider sangria for the fall with the growing popularity of cider in mind."
"Chef Shane Lyons of Distilled NY uses duck confit and brioche French toast in this take on chicken and waffles."