Growing up in her father’s garden, chef Michelle Minori developed a natural love for fruits and vegetables that carries through to her cooking today. Here’s how she puts together the season’s best produce with some of Plenty’s finest greens to create a killer trout dish and a “guilty salad” that we don’t feel guilty about eating at all.

In case you missed it, here's what went down at ChefsFeed Indie Week Seattle, brought to you by our premier sponsor MasterCard!

As the owner and pitmaster at Los Angeles’ Slab Barbeque, Burt Bakman knows his way around the smoker. Here, he reveals how much patience goes into creating the most mouth-watering slice of beef on the planet, the Brisket. Discover how much goes into making the glorious Brisket, sponsored by Beef. It’s What’s For Dinner. on behalf of the Beef Checkoff.

Take a trip to Puglia, Italy, with Bar Buca chef Rob Gentile’s decidedly summery drink and snack pairing of crispy pan-pizza and a refreshing granita spiked with a little Grey Goose for good measure.