The Good News David Myers creates this silky-sweet soup with cantaloupe (a good source of vitamin C and beta-carotene), then adds mounds of crab (rich in zinc). More Crab Dishes
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Cooks from Latin America to Africa to India adore goat, which is similar in texture to lamb but leaner, with a sweet, gamey taste. Now the meat is finding its way into more California kitchens as a growing number of goat farms open throughout the state. Bob and Terri Blanchard of Old Creek Ranch, in the Central Coast town of Cayucos, began selling their splendid goat meat to home cooks just a year ago (oldcreekranch.net). David Myers likes to match roasted leg of goat with tart lime pickle, an Indian condiment made with lime, oil, salt and crushed spices. It's a little bit like a citrusy, sour chutney.
Chef David Myers of Sona in Los Angeles puts brown butter to ingenious use in this showcase for California's succulent Blue Foot chicken. First he drizzles the supermoist bird with brown butter, then sautés root vegetables in the remaining brown butter until they are glazed. More Chicken Recipes
Chef Way David Myers grills with bincho (hard white charcoal) and serves the steak with yuzu kosho, a condiment of yuzu (a citrus), chiles and salt.Easy Way Home cooks can use a grill pan or any kind of outdoor grill for strip steaks. The topping: lemon zest, chile, daikon and cucumber salad. More Amazing Steaks
Chef Way David Myers serves raw diver scallops with yuzu, fresh wasabi and dashi gelée. Easy Way Home cooks can poach thinly sliced scallops in an easy dashi broth, a Japanese stock made with bonito (tuna) flakes and seaweed. Dressed with lemon juice and wasabi and topped with greens, the poached scallops become a satisfying first course. More Recipes for Scallops
David Myers's simple soup, with its intensely earthy artichoke flavor, makes the most of exemplary Big Heart artichokes. It's also a great way to use leftover Parmesan rind: Myers tosses it into the soup while it simmers, then discards it before pureeing. More Warming Soups
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