Chef Dan Eaton makes a spinach salad with crispy bacon, sauteed vidalia onions and hard cooked eggs and then serves that with broiled honey-mustard glazed salmon. It's a fantastic combination of flavors.
Chef Dan Eaton uses a nonstick 12-cup muffin pan to make mini lemon cheesecakes with a ginger snap cookie crust. He serves them with an optional topping of fresh blueberries tossed with a little sugar.
Chef Robert Brener from Johnson & Wales University shows you how to make a ponzu sauce, a citrus-based sauce commonly used in Japanese cuisine.