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15 Recipes by Michael Symon

• Arugula Salad with Olives, Feta and Dill
• Chocolate-Covered Pretzels
• Grilled Halloumi Cheese
• Lamb Chops with Fresh Herb Yogurt
• Lobster Pierogi
• Lump Crab Salsa
• Marinated Feta
• Mojito Jell-O Shots with White Rum and Fresh Mint
• Pork Cheek and Black-Eyed Pea Chili
• Spicy Sriracha Chicken Wings
• Sweet-and-Smoky Pecans
• Symon's Herb-Crusted Walleye with Lobster Pierogi
• Toasted Cornmeal Corn Bread
• Truffled Popcorn
• Warm Olives and Fennel

1 Article by Michael Symon

• Five Fast Snacks

Age 28

Background Trained at the Culinary Institute of America. Worked at Piccolo Mondo and Caxton Café, Cleveland.

How he got into cooking "After I blew out my arm wrestling in high school, I knew I couldn't get a college sports scholarship, so I started working at restaurants for money."

First food memory "Making baklava with Mom when I was six."

Menu bomb Pot pie with a filling of shrimp and escargot.

Favorite place to eat Aureole, New York City.

Best thing about cooking in Cleveland "Customers are open-minded. And it's my hometown."

Food vice The Romanburger at Cleveland's Mr. Hero. "It's a hot sub with a hamburger patty, piled high with salami and cheese--I call it a heart-attack sandwich."

Recipe tip If you don't have time to make pierogi dough, use store-bought spring-roll wrappers instead.

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