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  • How Eric Ripert Became a Restaurant Legend Without Working Himself to Death

    The Le Bernardin chef is a practicing Buddhist who meanders to work in the morning and drinks double martinis in the afternoon. Spend a day with the man who has it all figured out. August 25, 2015 Bryant Urstadt Share on FacebookShare on Twitter Photographer: Nacho Alegre for Bloomberg Pursuits Schmoozing his way through Central Park. Gray-lambskin leather jacket and gray cashmere hoodie by Dolce & Gabbana, $4,950 and $2,245; dolcegabbana.com. Collins pants in worn iron by J Brand, $258; jbrandjeans.com. Calf-leather Heider sneakers by Bally, $495; bally.com In the mornings, chef Eric Ripert spends about an hour in his meditation room in his apartment on...

  • The Key to Soupe au Pistou: Lots of Vegetables – NYTIMES

    KARSTEN MORAN FOR THE NEW YORK TIMES AUGUST 28, 2015 City Kitchen By DAVID TANIS My first experience of soupe au pistou, that vegetable soup from the South of France, was in a freezing cold Paris garret. From a can, in the middle of winter. It remains one of my warmest and most nourishing memories. A shivering winter tableau, however, is not at all what usually comes to mind when one thinks of soupe au pistou. Sunlight, the blue Mediterranean, aromatic basil and garlic in a stone mortar, and a chilled bottle of rosé: that’s a more likely image. American Francophile cooks in the last century...

  • Latin Flavors Spice Up Our Love of Corn – David Latt

    Latin Flavors Spice Up Our Love of Corn Posted: 16 Aug 2015 07:40 AM PDT Piled high on tables at farmers markets and in supermarkets, sweet corn is everywhere. At the beginning of summer after a cold, dark winter, the sight of corn leads to a stampede of shoppers. Every week we brought home bundles of corn because who can resist the fat ears with their light green husks and wispy tassels? And so, happily, we have cooked corn every which way--boiled, grilled on the BBQ and roasted in the oven. But now at mid-summer, we feel corn-fatigue.  We have begun to take corn...

  • Juli Soler, the El Bulli Restaurateur Who Changed Dining, Dies at 66

    Juli Soler, the El Bulli Restaurateur Who Changed Dining, Dies at 66 Juli Soler, right, and Ferran Adrià, the chef, announcing the closing of El Bulli, the restaurant they owned in Spain, in 2011. ALBERT GEA / REUTERS By WILLIAM GRIMES JULY 7, 2015 Juli Soler, a restaurateur who put Ferran Adrià in charge of the kitchen at El Bulli in Catalonia, Spain, and helped him transform the restaurant into one of the most innovative centers of gastronomy in the world, died on Monday at his home in Rubí, near Barcelona. He was 66. Mr. Adrià announced the death in a post on Twitter on Monday. The cause,...

  • Are Test Kitchens On Their Way Out?

    "Is recipe testing a vanishing art?" - By Russ Parsons - LA Times NOTE: All Great Chefs recipes, although prepared by Professional Great Chefs, they were tested by one staff member and a minimum of one home cook before being published in the Great Chefs cookbooks. Providence chef Michael Cimarusti in The Times Test Kitchen. By RUSS PARSONS contact the reporter Russ Parsons Recipes have never been easier to find. No need to dig through cookbooks, magazines or newspapers. You just type a name — or even just a couple of ingredients — into a search engine and you’ve got dozens of choices at...

  • Announcing the 2015 Young Chef Competitors!

    Announcing the 2015 Young Chef Competitors! We are pleased to announce the 16 candidates who will compete in the 2015 Young Chef Competition Series! Set to kick off in Los Angeles on August 27th followed by dates in Chicago, Houston and New York City. Four chefs between the ages of 22 and 27 will compete in a Bocuse d’Or-style challenge, with the winning team in each city being awarded $10,000, which may be used to stage at the restaurant of their choice. “We established the ment’or Young Chef Competition series to identify the next generation of great chefs in America, and to give them the opportunity to further their culinary education,” said...

  • Fresh Fruit is Appearing in the Farmers Markets, Time to Make Fruit Infused Vodka: Men Who Like to Cook – David Latt

    Fresh Fruit is Appearing in the Farmers Markets, Time to Make Fruit Infused Vodka Posted: 10 Jun 2015 10:54 AM PDT Easy to make and colorful, fruit infused vodkas are a fun way to celebrate summer. Soft fruit like berries adds flavors quickly. Hard fruit like cherries takes a bit longer. Limoncello, the classic Italian liqueur, uses lemon peels to flavor vodka and takes many months. Last year at this time I read an article about umeshu, Japanese plum wine. Marukai, a Japanese market, with a store in West Los Angeles on Pico near Bundy, mails a magazine-style newsletter with the store's weekly...

  • Roger Vergé, a Founder of Nouvelle Cuisine, Dies at 85: William Grimes, NY TIMES

    Roger Vergé, a Founder of Nouvelle Cuisine, Dies at 85 Roger Vergé preparing a lobster dish in 1979. MIKE SLAUGHTER / TORONTO STAR, VIA GETTY IMAGES By WILLIAM GRIMES JUNE 8, 2015 Roger Vergé, a founding father of nouvelle cuisine who developed a highly influential version of Provençal cooking, which he called “the cuisine of the sun,” at his renowned restaurant Le Moulin de Mougins near Cannes, France, died on Friday at his home in Mougins. He was 85. The cause was complications of diabetes, his daughter Cordélia Vergé said. In the 1960s, Mr. Vergé, along with chefs like Paul Bocuse, the Troisgros brothers and Michel Guérard, helped blaze...

  • TT Culinary Institute: Barbecued Ribs 

    We've cracked the secret of the perfect rack of ribs 5/15/15 Read more: http://www.tastingtable.com/cook/national/how-to-grill-pork-ribs-coffee-dry-rub-hard-cider-sauce#ixzz3aF3xgnZ1 Photo: Lizzie Munro/Tasting Table May is Grilling Month at Tasting Table. Want great ribs? You're gonna have to get a little messy. And if you're Tasting Table's food editor Andy Baraghani, that's half the reason to grill a slab. "They're so good, because the rub penetrates the meat, and it soaks up the smoke and the mop sauce. Then you get to eat them in a primitive way—with your hands—that makes them taste even better," he says. But when it comes to actually cooking the ribs, Andy is modern and precise about his...

  • A Guac to Remember 

    Five twists on guacamole, just in time for Cinco de Mayo 5/4/15 By Karen Palmer Executive Editor Cooking Print the guide. | Illustration: Kim Graziano/Tasting Table Ripe avocados, a squeeze of lime, a good dash of salt. That's all you need to make guacamole in its most #basic form. But Cinco de Mayo is mere hours away, and we couldn't live with ourselves if we didn't expound on everyone's favorite dip—especially considering mashed avocado is essentially a blank canvas for all sorts of add-ins and textures. You do still need that salt, and some acid, to counteract the avocado's creamy richness, but these five variations are packed with...

  • The USA’s Top 10 Fine Dining Experiences In Small Towns

    View on: TheCultureTrip.com Big cities like New York and San Francisco are well-known for abounding fine dining options. But small towns across the country have their own claim to excellent restaurants and high-end cuisine. Many seemingly sleepy country spots are home to respected chefs and revered dining halls. We look at ten fine dining experiences in small towns that are surprising visitors and delighting locals. Bolete Nestled in Pennsylvania’s Lehigh Valley lies Bethlehem, and Bolete Restaurant. Bolete is the creation of a husband and wife duo that both have a life-long passion for good food. The couple has created the restaurant with the...

  • Claude Bosi to exchange Hibiscus as part of international chef swap

    Claude Bosi to exchange Hibiscus as part of international chef swap By Michelle Perrett+, 17-Apr-2015 Claude Bosi, chef patron at Hibiscus, will be exchanging his London restaurant for a new international destination as part of a chef swap. http://www.bighospitality.co.uk/People/Claude-Bosi-to-exchange-Hibiscus-as-part-of-international-chef-swap...

  • 5 Tips for Recreating Restaurant Recipes at Home – theKitchn.com

    5 Tips for Recreating Restaurant Recipes at Home View on their Website Click Here TIPS FROM THE KITCHN Living in New York City, I eat out at restaurants frequently. Sometimes, too frequently. While I love a night out at a fun restaurant, my waistline and wallet prefer I cook at home. But why not enjoy my favorite restaurant dishes at home? In 2014 I started a video blog dedicated to recreating many of my favorite restaurant meals at home, and I picked up a few techniques to make the process easier along the way. 1. Don't reinvent the wheel. Chances are your favorite restaurant's lamb bolognese...

  • NYC BITE OF THE MONTH: CAFE CLOVER’S GLUTEN-FREE CRACKERS + SQUASH SPREAD

    NYC BITE OF THE MONTH: CAFE CLOVER'S GLUTEN-FREE CRACKERS + SQUASH SPREAD Step away from the bread basket. This NYC hotspot has the best gluten-free alternative in the Big Apple – and we’ve got a recipe to make it at home! 4.14.15 The Chalkboard Chefs + Restaurants, Food + Nutrition, Gluten FreeHealthy Recipes TOP FOODIE and Eater Drinks editor Kat Odell is no stranger to taking a bite out of the Big Apple. We might be across the coast in LA, but thanks to bone broth walk-ups and brussels sprouts sriracha, our New York resto fixation is stronger than ever. To feed (no pun intended) our NYC cravings, we’ve...

  • LONGTIME KLRU STATION EXECUTIVE AND AUSTIN CITY LIMITS FOUNDER BILL ARHOS DIES, First to Distribute Great Chefs of the West Series in 1986

    BILL ARHOS, 1934-2015 Share on facebookShare on twitter LONGTIME KLRU STATION EXECUTIVE AND AUSTIN CITY LIMITS FOUNDER BILL ARHOS DIES November 3, 1934 – April 11, 2015 KLRU-­‐TV, Austin PBS and the family of Bill Arhos are sad to announce the passing of the longtime station executive, who most regard as the father of Austin City Limits. Arhos died Saturday, April 11th, at the age of 80. His life’s work was devoted to KLRU, public media and music. He served in many positions during his nearly 40-­‐year career at KLRU, joining in 1961 to help launch the public television station. Over the years, Arhos served...

  • In Chef Rick Bayless’ Kitchen, Tradition Meets Tech – USA Today

    In Chef Rick Bayless' Kitchen, Tradition Meets Tech We talk with one of America's foremost experts in Mexican cuisine. http://ovens.reviewed.com/news/in-chef-rick-bayless-kitchen-tradition-meets-tech?utm_source=usat&utm_medium=referral&utm_campaign=collab Share: Keith Barry and Jeremy Stamas April 08, 2015 For nearly 40 years, Rick Bayless has been one of the country's best-known chefs, a phenomenally successful restauranteur, and an acknowledged master of Mexican cuisine. His restaurants, including Chicago's Frontera Grill and Topolobampo, have become legendary for their well-researched yet consistently innovative Mexican cuisine. And his television series, Mexico: One Plate at a Time, is now entering its 10th season on PBS. We caught up with Bayless at the International Home and Housewares Show in Chicago, where he...

  • The World Loses an Icon

    This past Saturday evening, our father, Richard J. Brennan, Sr. (better known as Dick) passed away after 83 years of living his life to the fullest. We couldn’t be prouder to have called him Dad, and we’d like to take a moment to share his story. It is definitely one that deserves to be told. Our Dad was kind, gentle and giving. A mentor, visionary, leader and statesman. He loved his family, staff, city, state and country. His motto was "leave it better than you found it." He was the ultimate New Orleanian and a true Irishman. He was born on Third...

  • This chef moved his entire restaurant staff 5,400 miles

    This chef moved his entire restaurant staff 5,400 miles: View more at: http://fortune.com/2015/02/05/rene-redzepi-tokyo-pop-up/ by Adam Erace: @adamerace FEBRUARY 5, 2015, 1:27 PM EST The Danish chef behind Copenhagen’s Noma talks his Tokyo pop-up, moving logistics and life lessons. Fortune caught up with the award-winning Danish chef René Redzepi, whose trailblazing Copenhagen restaurant, Noma, has temporarily relocated—staff and all—to Tokyo for a six-week, sold-out pop-up at the Mandarin Oriental hotel. It’s 11 AM in Tokyo, what have you done so far today? What’s a typical day like for you during the pop-up? René Redzepi: I wake up in the morning with my kids; I have three daughters. They’re seven months old,...

  • 2014 LOUISIANA SEAFOOD COOK-OFF CHEFS

    Chef Chip Flanagan If you’ve ever seen Chip Flanagan performing a cooking demonstration, you know how comfortable he is with public speaking—especially when things could go horribly wrong or are a piece of cake. The executive chef of Ralph’s on the Park not only keeps his cool, but he keeps his audience entertained. It may have something to do with his BFA degree from New York University… Flanagan is from New Orleans, with the native interest in food that is his birthright. His paternal grandmother was a classic cooking matriarch, and his father was the weekend ‘special meals’ cook. When Flanagan was...

  • Will 2015 Be the Year of the Chicken?

    For too long, we’ve written off chicken as the safe choice, bland and predictable. But with flavorful heritage breeds, farmers and chefs are revealing a wilder side FLIGHTS OF FANCY | Once an obligatory meal for the unadventurous, chicken is moving to the top of the menu. ARMANDO RAFAEL FOR THE WALL STREET JOURNAL, FOOD STYLING BY JAMIE KIMM, PROP STYLING BY STEPHANIE HANES By MATTHEW KRONSBERG Dec. 26, 2014 5:25 p.m. ET “CHICKEN gets a bad rap,” said Annie Pettry, chef and partner at Decca restaurant in Louisville, Ky. “It can be seen as place filler on the menu, the easy route, an...

  • Panna Cotta Recipe from Levetto’s Chef Shahir Massoud

    Panna Cotta Recipe from Levetto’s Chef Shahir Massoud Written by Joel Levy on December 18th, 2014                           Photo: Panna Cotta   Sweeten things up this holiday season with this quick and easy Panna Cotta recipe from Levetto’s Executive Chef, Shahir Massoud. Panna Cotta is a simple and delicious Italian custard. The key to this recipe is the ratio of cream, sugar, and gelatin.   Ingredients -1 litre of full cream -1/2 cup of sugar -1 1/2 table spoon of gelatin -dash of flavouring: cinnamon, cocoa,vanilla bean  Directions -Place cream over medium to high heat, slowly add the sugar, and gelatine. -Watch carefully, as the cream will quickly rise to the top of the pan. -Select...

  • Borealia’s recipe for Salt Cod Quenelles with Lobster Stock

    Borealia’s recipe for Salt Cod Quenelles with Lobster Stock Written by Joel Levy on December 23rd, 2014 /                         Photo: Nick Merzetti   Quenelles (makes 10) -225 mL milk -3 T butter -2 cup flour -¾ cup salt cod, loosely packed (soaked overnight) -¼ tsp ground pepper -¼ tsp ground nutmeg -1 ¼ ea egg whites -5 ea whole eggs To make the panade -bring milk to a boil over medium heat. -Add 1 T butter and the flour, stirring continuously. -Continue to cook for 20 minutes, stirring until mixture is dry. -Let cool for 2 hours in the fridge. -Purée cod with spices in a food processor and pass it through a flat sieve. -Return to food processor. -Add the egg...

  • Marc Vidal’s Cumin-Roasted Carrots and Kale at Boqueria by Andrea Strong @ Food Network

    The Chef’s Take: Marc Vidal’s Cumin-Roasted Carrots and Kale at Boqueria by Andrea Strong in Chefs and Restaurants, Dining Out, December 17, 2014 PRINT 9 Comments (2) At Boqueria, one of New York City’s most-popular Spanish tapas joints, Chef Marc Vidal goes a long way to transport diners to Barcelona’s bustling and beautiful Boqueria market. He serves a menu of Spanish classics like patatas bravas, albondigas, croquetas and gambas alla ajillo. But he also loves to cook with the seasons. Every Friday morning, Vidal grabs a cup of coffee and heads to the Union Square Greenmarket where he and his team of chefs...

  • It’s Christmas! 10 top East Bay spots to eat Chinese – NOSH.com

    It’s Christmas! 10 top East Bay spots to eat Chinese December 22, 2014 3:00 pm by Alix Wall While many of you are eating your turkeys and hams, opening presents and spending quality family time, there is a whole contingent of us out there that have our own tradition on Christmas: Chinese food and a movie. From where this tradition comes is up for debate, but it’s easy to surmise that since Christmas isn’t a big holiday on the Chinese calendar either, there was no reason to close, and everyone knows about Jews’ affinity to Chinese food. Regardless of how old this tradition...

  • Holiday Update From Chef Mavro

    It's a beautiful gift from Mother Nature, our Périgord truffles just arrived, as they do every year just before Christmas. And so our Winter Menu starts tonight December 17th and we're open every night through the Holidays.   Truffle slices falling on more truffles! Captured by our friend world-famous photographer Sherrie Ott.   Don't miss your Périgord truffles fix!   I love to observe the cycles of the truffle season.  The season starts in Fall with Burgundy truffles, black outside, coffee color inside. They are cheaper than Périgord but no comparison with Périgord truffles. In Fall you find also white truffles from Alba Italy, they are delicious & very expensive. ...

  • Making the Perfect Panettone, the Everest of Holiday Baking – bon appétit

    Making the Perfect Panettone, the Everest of Holiday Baking DECEMBER 10, 2014 / WRITTEN BY TIENLON HO For every pastry chef developing a recipe, there comes a moment when the thing standing between perfection and total disaster finally steps into the light. For pastry chef Matt Tinder, that moment came four years ago in the kitchen at San Francisco’s Coi, when he pulled his second loaf of panettone out of the oven, flipped it upside down to keep it from deflating, and watched it implode. The first had come out surprisingly well, but now with this one, three days of work lay in crumbs...

  • Men Who Like to Cook – David Latt

    Inspired by California-Mediterranean cuisines and farmers markets, I cook healthy, flavorful dishes that are easy-to-prepare yet elegant. I write for Zester Daily, One for the Table, Luxury Travel Magazine & New York Daily News. My latest Amazon eCookbook is 10 Delicious Holiday Recipes. My handcrafted chocolates are available at www.dchocolates.com. "Subscribe via email" and you'll get an email whenever I post a new recipe. Friday, December 5, 2014 A Winter Pick-Me-Up: Roasted Vegetable Salad Now that the fall has given way to colder weather, enjoying winter’s chill outdoors requires a well-insulated coat and good gloves. Indoors, the kitchen fights back the cold with...

  • Brennan’s is Back

    Brennan’s is Back ROBERT PEYTON http://www.myneworleans.com/Blogs/Haute-Plates/December-2014/Brennans-is-Back/ Every year since I started writing the Restaurant Insider column for New Orleans Magazine, I’ve been invited to a luncheon held for the press at Brennan’s. Apparently I am a member of the fourth estate, or at least close enough that I pass. I always enjoyed the restaurant on those occasions, but other than those lunches, my experience wasn’t so great. I found the food mediocre and expensive. I know that there’s a story to be told about the change in the restaurant’s ownership, but it doesn’t interest me and it’s really not my beat. What does interest...

  • THANKSGIVING RECIPES – SWEET POTATOES, CRANBERRY SAUCE & COLE SLAW

    THANKSGIVING RECIPES – SWEET POTATOES, CRANBERRY SAUCE & COLE SLAW NOVEMBER 18, 2014 BY CHEF DENNIS LITTLEY 8 COMMENTS Thanksgiving has always been one of my favorite holidays…..well except for the ones I’ve worked.   It’s a day to see family and friends, a time to come together and give thanks for all the blessings  you have in your life.   This year we’ll be celebrating at home in Florida and it will be the first Thanksgiving in a long time that we didn’t have one of our furbabies around to help us celebrate.   They  were truly a blessing that we will both...

  • Grilled Spatchcocked Turkey

    Grilled Spatchcocked Turkey Joshua Bousel Grilled Spatchcocked Turkey Indirect heat and proper coal arrangement is the key perfectly grilled spatchcocked turkey. [Photographs: Joshua Bousel] The grill is well-suited to roasted turkey perfection. Situating the darker meat closer to a two-zone indirect fire lets the legs and thighs cook faster than the more delicate breast meat, leaving both sections of the bird to reach their respective ideal temperatures at the same time. Plus there's the bonus of adding wood chunks for lightly smoky, more flavorful meat. Why this recipe works: Salting and resting the turkey in the fridge overnight provides extra insurance on moisture retention and flavor Butterflying...

  • By the Book: Michael Ruhlman’s Thanksgiving Turkey

    By the Book: Michael Ruhlman’s Thanksgiving Turkey November 15th 11:11am, 2014   I’m no stranger to roasting: leg of lamb, whole chickens, pot roasts, pork loins. But the one roast I’ve yet to tackle is arguably the one most Americans have made: the Thanksgiving turkey. That bird is my mom’s domain; she even has a separate roasting oven that makes an appearance once a year just for the task. So when I picked up a copy of Michael Ruhlman’s new book How to Roast, I immediately knew the recipe I was going to try. (And I hoped that, should questions arise, I could...

  • Indigo Grill Corn Pudding Recipe

    Indigo Grill Corn Pudding Recipe by MARIA DESIDERATA MONTANA posted on NOVEMBER 14, 2014 indigo grill Located in the heart of Little Italy, Indigo Grill’s new menu draws heavily on Latin influences and places an emphasis on shareable items such as anticucho boards, small plates and bold crostinos. EXECUTIVE CHEF DEBORAH SCOTT OF INDIGO GRILL (COURTESY PHOTO)                    About Chef Deborah Scott Deborah Scott can create a delicious meal with just about any ingredient. When she was a student at Baltimore International Culinary College, she not only had the highest grade point average, she also was awarded the gold medal in the school’s Cooking Competition. With only...

  • Fresh Fridays: Brussels Sprouts with Crispy Applewood Bacon

    Fresh Fridays: Brussels Sprouts with Crispy Applewood Bacon In this series, local chefs give us their favorite recipes, full of fresh, seasonal ingredients. Here’s a great one for your Thanksgiving table. By Executive Chef Bill Murphy, Earl’s Bucks County, Peddler’s Village The key to taking simple dishes and making them rock is using locally grown, quality ingredients. We’re lucky to live here in Bucks County where we have a great selection of local produce, even in the cooler weather. In the past few years, we’ve expanded the Earl’s restaurant garden with a wider variety of herbs and produce, allowing us to harvest nearly every day to create...

  • The Chef’s Take: Max Snyder’s Yali Pear Salad at Le Marais

    The Chef’s Take: Max Snyder’s Yali Pear Salad at Le Marais by Andrea Strong in Chefs and Restaurants, Dining Out, November 19, 2014 At San Francisco’s Le Marais, the beautiful artisanal bistro and bakery in the Marina District, the crowds come for many reasons. Some arrive just past dawn for the best Kouign-Mann and croissants this side of the Atlantic Ocean. (It doesn’t hurt that pastry chef Emily Riddell uses locally-milled organic flours and European-style organic butter). Others come for lunch — a crusty griddled ham and cheddar with grainy mustard and cornichon, and a salad of roasted beets with pomegranate, fennel...

  • Great Looking Paleo Diet Recipe: PINEAPPLE PORK CHOPS

    PINEAPPLE PORK CHOPS Last updated: November 12th, 2014 How does your mouth feel about a vacation to Hawai’i? These sweet grilled pork chops with pineapple taste like they came right off a beach somewhere warm and beautiful, even if you’re currently snowed in and hunkered down in a sweatshirt until April. If you’re tired of pork with apples or applesauce, this is a nice twist on the pork-and-fruit theme. The marinade here ramps up the pineapple flavor and also adds a nice hint of complimentary spices on the pork chops. And even if you leave out the optional honey, grilling the pineapple gives...

  • A Guide To Banchan, Those Delicious Side Dishes Served At Korean Restaurants

    A Guide To Banchan, Those Delicious Side Dishes Served At Korean Restaurants The Huffington Post  | By Kate Bratskeir Posted: 11/13/2014 9:44 am EST Updated: 11/13/2014 9:59 am EST If you've ever dined out at a Korean restaurant, you're sure to have been served those tasty, complimentary sides. They could very well have been the best part of the meal; the tiny portions of bright red squares, shiny noodles and dehydrated somethin's tickle the tongue with absolute delight. The only caveat -- for an American palate, at least -- is the food can be tough to identify. These "free side thingies" are actually called "banchan,"...

  • One of the world’s Great Chefs only serves fish, vegetables, and cereal

    One of the world's Great Chefs only serves fish, vegetables, and cereal NATURALITÉ from Simon Pénochet on Vimeo. Alain Ducasse's restaurant at the Plaza Athénée has just re-opened. The Chef tells a more personal and radical story, following a path he initiated twenty-five years ago. He introduces a cuisine of naturality, that revolves around three key elements: fish, vegetables and cereals. A healthier, more sustainable and environmentally-conscious approach. Director: Simon Pénochet Director Of Photography: Yann Tribolle Soundman: Julien Ferrente Colorist: Yann Tribolle Supervising Sound Editor: Les Cosmonotes Music: Michel Nassif, Amandine Butterworth, Antoine Chabert Label: La Prod Entreprise Producer: Pierre Baussaron Executive Producer: Martin Zarka Production Company: Blast production  ...

  • The Best Steakhouses in America, According To OpenTable

    The Best Steakhouses in America, According To OpenTable by: ASTA THRASTARDOTTIR Via Ruth's Chris Steak HouseA steak from Ruth's Chris Steak House Despite all the fancy frills of modern dining, nothing beats a juicy, well-cooked steak. OpenTable just announced the winners of its Top 100 Steak Restaurants in the United States list, which is based on more than 5 million restaurant reviews submitted by OpenTable diners for more than 19,000 restaurant in the US. The list of winners spans 32 states, with Texas securing its spot as the beef capital of America with 15 restaurants on the list — more than any other state. As for the best steakhouse in America, Ruth’s...

  • 3 cookie recipes to sweeten your holidays

    3 cookie recipes to sweeten your holidays Reader recipes for chocolate mint, crispy espresso and maple-pecan cookies were selected for inclusion in “Quintessential Cookies: Scrumptious Holiday Recipes from The Seattle Times.” By Seattle Times staff DAVID GALLO / THE SEATTLE TIMES Robin Sheaffer’s Chocolate Mint Cookies. We’d be lying if we said it was a chore to judge the many entries to the recent Seattle Times cookie contest. Though it was hard to pick winners. After much sampling — and re-sampling — we’re now ready to share the three winning recipes. Judge for yourself! And enjoy. Chocolate Mint Cookies From reader Robin Sheaffer: “I was told my version...

  • THE 21 BEST WING JOINTS IN THE COUNTRY – Thrillist

    THE 21 BEST WING JOINTS IN THE COUNTRY ANDREW ZIMMER PUBLISHED ON 11/3/2014 BY DAVE INFANTE There is no "best" type of chicken wing. Great wings win hearts and stomachs with well-balanced flavors and quality meat regardless of whether they're naked, dredged, sauced, or smoked. So instead of tracking down the best wings from Buffalo or Chinese restaurants or women wearing tank tops three sizes too small, we tracked down the best chicken wings of any kind. Competition was fierce, but, in the end, these 21 wing joints distinguished themselves on meat quality, innovation, and overall atmosphere. You'll surely decide this list is "invalid" when...

  • Decoding the restaurant menu: Words to avoid for healthful eating

    Decoding the restaurant menu: Words to avoid for healthful eating By Ronda Elsenbrook, Special to CNN updated 10:29 AM EST, Wed November 5, 2014 Hidden calories in restaurant dishes STORY HIGHLIGHTS There are healthy restaurant menu choices while eating out Crunchy, battered, crispy, breaded, crusted, golden and tempura are code words for fried Food described as "loaded" or "stuffed" is likely loaded and stuffed with calories Choose roasted, baked, braised, broiled, poached, seared, grilled or steamed Editor's note: Ronda Elsenbrook, is a registered dietitian at Kelsey-Seybold Clinic. Kelsey-Seybold Clinic and the Houston chapter of the American Diabetes Association have partnered together to BEAT Diabetes in November. (CNN) -- For many...

  • Ellary’s Kitchen: Healthy, Good Food Can be Restaurant Food

    Ellary’s Kitchen: Healthy, Good Food Can be Restaurant Food by: Abbie Stutzer Life is so fast-paced these days. And while even the most health conscious citizens would rather cook a scrumptious meal in their own kitchen ever day, they sometimes just don’t have the time. The daily struggle to maintain health and beat the perpetual time crunch is why it’s important for neighborhood restaurants to provide good food and wholesome meals. Luckily, more and more eateries are providing meals with healthy, local ingredients. One such place is Ellary’s Greens, in New York City. Leith Hill, New Orleans native and CEO of Wisdom Foods...

  • San Francisco’s Perennial Is Beyond Farm to Fork: A Marriage of All Things Sustainable

    San Francisco's Perennial Is Beyond Farm to Fork: A Marriage of All Things Sustainable Julie Ann Fineman Photographer, writer, activist   Posted: 10/30/2014 4:12 pm EDT Updated: 10/30/2014 4:59 pm EDT The history of restaurants reaches back thousands of years to the thermopolia of ancient Greece, where customers cozied up to an L-shaped bar, not unlike what you might see around the world today. Yet each individual restaurant serves as a kind of snapshot in time which expresses our pleasures and our values, and reflects our ideas about sustenance and community. I recently met a couple of idealistic restaurateurs who, in San Francisco, are trying to...

  • Dixie Foods International To Open First Fine-casual Alex Stratta Tapas Restaurant

    Dixie Foods International To Open First Fine-casual Alex Stratta Tapas Restaurant LAS VEGAS, Oct. 30, 2014 /PRNewswire/ -- Dixie Foods International, Inc. (OTCQB: DIXI) announced that it has reached an agreement in principal to open its first TAPAS by Alex Stratta, a fine-casual restaurant in Tivoli Village, a high-end retail center in the Summerlin area of Las Vegas, Nevada. Scheduled to open by mid-December of this year, TAPAS by Alex Stratta, will occupy an approximately 2,700 square foot, indoor/outdoor space at the intersection of the existing Tivoli Village development and its phase two (which currently is under construction and scheduled to open...

  • 7 Scrumptious Brussels Sprout Recipes: From Pickles to Gratin

    http://www.organicauthority.com/7-scrumptious-brussels-sprout-recipes-from-pickles-to-gratin/ 7 Scrumptious Brussels Sprout Recipes: From Pickles to Gratin October 23, 2014 by Kimberley Stakal The Table We love ‘em. But have we mastered the art of cooking them yet? If you’re still on the Brussels sprouts kick—and why not?–they’re healthy, scrumptious, and in season now. But if you’re out of ways to cook them, don’t fret. These nutritious cruciferous vegetables are surprisingly user-friendly. From pickles to grain, check out these 7 simple ideas for Brussels sprout recipes. Shave into a slaw. Make shaved Brussels sprout salad in an instant by placing the grating attachment to your food processor. Add halved Brussels sprouts and grate....

  • Food Fight: New App “Reserve” Takes Aim At Priceline’s Open Table

    Food Fight: New App "Reserve" Takes Aim At Priceline's Open Table Steven Bertoni Forbes Staff Comment Now Follow Comments Reserve, the first company from start-up incubator Expa, just emerged from stealth mode. The mobile app, founded by Joe Marchese and Greg Hong, aims to control your whole  restaurant experience: from finding a hot spot, to reservations, to paying the check. It’s like–let’s all say it together–Uber for restaurants. Here’s how it works. You create a profile, add a credit card and decide how much you want to tip. Once that’s all set up you can search restaurants and make reservations. This can already be done on...

  • Reserve is a concierge-like service for booking restaurants and paying the check

    Reserve is a concierge-like service for booking restaurants and paying the check   JOSH ONG 3 days ago  Follow Hotel concierge services have long been one of the best ways to snag a table at a sold-out restaurant. Reserve, a new startup launching in beta today, is trying to recreate the concierge experience through an app. Launching first in New York, Boston and LA, Reserve shows you a list of partner restaurants in your city. You specify what time you’re interested in dining and then send a request to the restaurant. If you get the table, the restaurant will receive a photo of you so the...

  • Celebrate National Pumpkin Day with yummy recipes

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  • Delicious Patrón XO Cafe Incendio recipes to sweeten up National Chocolate Day

    Delicious Patrón XO Cafe Incendio recipes to sweeten up National Chocolate Day Next: Recipes: pumpkin pie bars October 28, 20148:01 AM MST   Permissions to use photo given by Patron   In the spirits industry, Patrón is a widely known brand of tequila and is one that frequents the top shelves of restaurants around the country. With that being said though, it doesn't mean straight tequila is the only type of spirit Patrón can produce. To help dispel the myth that Patrón only makes tequila, allow us to present to you the liqueur, Patrón XO Cafe Incendio. This liqueur that Patrón has released is an interesting style...

  • Daniel Boulud Reveals His Quality Control Secrets

    After expanding his culinary empire internationally in Singapore and London in recent years, Daniel Boulud launched restaurants in two major American cities last month:  a Bar Boulud in Boston, Massachusetts, and a DBGB in Washington, DC.  We took the occasion as an opportunity to ask the indefatigable toque to hop into the Kitchen Time Machine and discuss events past and present--first up, a few questions about current affairs such as how he manages it all from his headquarters in New York City, an update on the Bocuse d'Or USA, and his latest Citymeals-on-Wheels initiative. (Note:  This interview was conducted during...

  • The 25 Best Restaurants In America, According To TripAdvisor Users

    A Number of Great Chefs and their Restaurants made this list! The 25 Best Restaurants In America, According To TripAdvisor Users   DENNIS GREEN TripAdvisor Chicago's Alinea wows diners with both a show and inventive menu. America has plenty of fine dining choices to delight travelers from all over the world. Only 25 could be chosen, however, as the best by TripAdvisor users for its 2014 Travelers' Choice Restaurants Awards. These restaurants include everything from the theatrical inventiveness of Chicago's Alinea to the conservative Southern charm of Charleston's Halls Chophouse. And since TripAdvisor's users were behind the rankings, we decided to let their reviews speak for themselves.   25. Girl & The Goat,...

  • 9 Delicious Things To Do With A Jar Of Pumpkin Butter – by: Kate Bratskeir

    9 Delicious Things To Do With A Jar Of Pumpkin Butter The Huffington Post  | By Kate Bratskeir Posted: 10/09/2014 7:00 am EDT Updated: 10/11/2014 10:59 am EDT Fall's in full swing, which means our dear pumpkin has reared its orange, bulbous head to flavor everything edible. Everyone is thrilled. Not to be overlooked or underused is pumpkin butter, the sweet, versatile condiment that can be served atop or mixed in with virtually all meals -- from pancakes to sopressata to pudding. Get the Spiced Pumpkin Butter recipe by Teenie Cakes You can find pumpkin butter at the grocery store (Trader Joe's is a fan favorite...

  • Shut Up and Cook: Should Socially Conscious Chefs Just Get Back in the Kitchen?

    Shut Up and Cook: Should Socially Conscious Chefs Just Get Back in the Kitchen? By Jason Best | Takepart.comOctober 9, 2014 4:37 PMTakepart.com Via Yahoo.com Sure, it can seem a little rich (pun intended) when a five-star chef starts pontificating about the superiority of locally grown food, the moral imperative of forging a deeper connection to what we eat, and the poetry inherent in a plate of diminutive heirloom beets for which said chef has the privilege of charging $15 or more. But does that mean these chefs should just shut their mouths and stay in the kitchen? It’s a question that might seem...

  • Shepherd on Smoked Fish 

    Underbelly chef Chris Shepherd covers Pêche's spicy smoked-fish dip  By Matt Kronsberg Just like musicians do covers of a favorite song, chefs occasionally take a little more than just inspiration from the cooking of a colleague and make what amounts to a "cover" version of a favorite dish. In our new series "Cover Dishes," we'll be talking to chefs about the dishes they've covered, what made the original so compelling and how they put their own spin on it. Chris Shepherd, the James Beard award-winning chef and co-owner of Houston restaurant Underbelly, is not the least bit shy about giving credit to those who've...

  • 4 Fall Recipes that are Quick, Easy, and Delicious

    CREDIT: CHRISTOPHER BAKER 4 Fall Recipes that are Quick, Easy, and Delicious BON APPÉTIT / RECIPES / QUICK RECIPES 8:00 AM / OCTOBER 3, 2014 WRITTEN BY CLAIRE SAFFITZ It’s officially autumn, which means we’re ready to dive back into the preparation of all foods warm, cozy, and fragrantly spiced. A fast-tracked Asian soup and an elegant and addictive three-ingredient side are some of our weeknight favorites this month. Olive Oil-Roasted Leeks Preheating the pan helps the leeks take on some color; cooking at a lower temperature ensures they’re fully tender. Photo: Christoper Baker Spiced Jasmine Rice Pilaf Turmeric or cinnamon? Nuts or raisins? The players may change, but the fundamentals...

  • Brennan’s New Orleans to Reopen!!!

    BRENNAN’S to reopen in New Orleans on November 1, 2014 (All Saints Day). Great Chef Haley Bitterman, who we taped in 1992 for the Great Chefs: Louisiana New Garde series, said the restaurant will be beautiful, and the food absolutely fantastic! ...

  • Gourmet Tacos: Why Upscale Mexican Street-Food Restaurants Are Hot

    Gourmet Tacos: Why Upscale Mexican Street-Food Restaurants Are Hot by Carol Tice @ Forbes.com Mexican street food is headed out of the taco truck and into the mouths of foodies seeking a quick restaurant bite. For some diners, a taco with a Doritos-flavored taco shell constitutes a major upgrade in their dining experience. But other diners crave better food quality than they can find at a Taco Bell or Del Taco — and entrepreneurs are jumping to deliver the better-quality Mexican dishes they want. The massive success of Chipotle’s upscale quick-Mexican cuisine — the $9 average guest ticket is substantially higher than at most...

  • Diners’ Choice Award Winners for the Top 100 Scenic View Restaurants in America

    Diners’ Choice Award Winners for the Top 100 Scenic View Restaurants in America See alsoGenerations Restaurants Fine Dining Enjoy a wonderful meal and beautiful views from one of the Top 100 Scenic View Restaurants in America, including Bertrand at Mister Sandy Wallace September 24, 2014 Although summer has ended, the celebration of summer dining continues. OpenTable recently announced the 2014 Diners’ Choice Award winners for the Top 100 Scenic View Restaurants in America, generated from more than five million restaurant reviews collected from OpenTable diners between July 1, 2013 and June 30, 2014. This list showcases restaurants with spectacular views of both natural and urban...

  • Emeril Lagasse: ‘I have nowhere to go, really — other than broke’

    Emeril Lagasse: 'I have nowhere to go, really — other than broke' Scott Meslow Neilson Barnard/Getty Images Chef Emeril Lagasse shot to fame as the host of a popular Food Network show that encouraged amateur chefs to try their own hands in the kitchen. But despite being one of the most recognizable celebrity chefs in the country, Lagasse's outlook on his future as a restaurateur — and the restaurant industry in general — is fairly grim. "I have nowhere to go, really — other than broke," said Lagasse at a recent event promoting his upcoming TNT reality series On the Menu. "It's becoming a very...

  • Julia Child and other celebrity chefs honored on new stamps

    By: Lisa FreedmanTODAY contributor Sep. 17, 2014 at 7:00 AM ET The United States Postal Service has cooked up something new — stamps honoring five celebrity chefs. The set, which officially comes out next Friday (Sept. 26), spotlights James Beard, Julia Child, Joyce Chen, Edna Lewis and Felipe Rojas-Lombardi. Each year the Postal Service receives thousands of letters proposing new stamps, and this year the Postmaster General was flooded with suggestions to feature chefs. But how did they narrow the field to these five? “These chefs expanded our collective palates and refined American kitchens, with many people across the nation tapping into the techniques...

  • OpenTable Says These Are The Best US Restaurants For Foodies

    By: JENNIFER POLLAND SEP. 17, 2014, 9:26 AM OpenTableA dish from State & Lemp restaurant in Boise, Idaho Foodies always seem to know where to find a great meal. OpenTable has just announced its top 100 restaurants that are Fit For Foodies, which is based on more than 5 million restaurant reviews submitted by OpenTable diners for more than 19,000 restaurants in all 50 states and the District of Columbia. The list of winners spans 29 states, with 14 in California, 13 restaurants in Oregon and Pennsylvania, and 8 in New York. The city of Portland, Oregon, cemented its status as a foodie capital with 13 restaurants on the...

  • Cleveland chefs, students heading for France to cook, learn for a ‘sister city’ culinary exchange

    The Rouen Market, one of the menu stops that Cleveland chefs will make during an upcoming visit to the French city, promises a sensory overload with sights, sounds, and tastes. Locals and visitors alike find it the ideal place to find local breads, wines, cheeses, sausages, and fresh fruits. Photo by Mary Ann Anderson / MCT. Joe Crea, Northeast Ohio Media Group By Joe Crea, Northeast Ohio Media Group  Follow on Twitter on September 11, 2014 at 4:04 PM, updated September 15, 2014 at 11:04 AM UPDATED 11 A.M. MONDAY CLEVELAND, Ohio -- Expect a touch of French flavor to make its way onto the menus...

  • Men Who Like to Cook – David Latt

    Summer’s Last Salad - Charred Corn and Chopped Vegetable Salad How can summer be over? Honestly, it seems only a few weeks ago that we were in the park watching 4th of July fireworks. Now every day the sun leaves the sky earlier and earlier. Walking through our farmers market, the tell-tale signs that fall is closing in are everywhere. The mounds of corn at our farmers market are smaller. The tomatoes aren’t as acidic-sweet as they were last month. The peaches still look beautiful but they aren't as full of flavor with firm flesh.   In these last moments before temperatures plunge and skies...

  • French Chefs Worry About Losing Farm Famous for Its Tasty Frog Legs

    French Chefs Worry About Losing Farm Famous for Its Tasty Frog Legs Orders Swamp Small Facility as Scientist Retires Wall Street Journal By CHLOÉ DOMAT Sept. 3, 2014 10:50 p.m. ET André Neveu works with frogs at a laboratory in Rennes, France. Chloé Domat for The Wall Street Journal RENNES, France—To the delight of French frog-leg aficionados, André Neveu created something of an amphibian revolution. Now, the fleshy spoils of his success may be slipping away. The scientist devoted much of his career to changing the feeding habits of Batrachians—a tasty but difficult species to raise in farms given that most of them prefer to eat live prey. It has...

  • Underbelly Chef Chris Shepherd’s Guide to Houston’s Best Restaurants

    Underbelly Chef Chris Shepherd's Guide to Houston's Best Restaurants Aug 19, 2014 3:15PM Tessa McLean CONTRIBUTOR Wondering where to eat in Houston? Let Chef Chris Shepherd be your guide. [Photo: Julie Soefer] Chef Chris Shepherd is more than just a restaurant owner (and James Beard award winner) to Houston, Texas. He's also something of an ambassador: Shepherd aims to tell "the story of Houston food" with Underbelly. The restaurant celebrates the diversity of its home with a focus on locally sourced ingredients and whole animal butchery. The menu changes daily, with influences ranging from Vietnamese to Salvadoran to Mexican. "Houston is unique," says Shepherd. "We have the high-end...

  • Duck, Duck Chicken – How to make Takashi Yagihashi’s duck fat-fried chicken by Adam Sacks

    8/14/14|National Cooking|Adam Sachs What makes fried chicken even better? Duck fat, according to Takashi Yagihashi | Photos: Tasting Table We've declared August 11-22 Fried Chicken Fortnight. Watch this space for two full weeks of recipes, chicken talk, chef tips and more. "I love chicken skin," says Takashi Yagihashi. The Chicago-based chef and native of Japan is leaning over a gurgling pot, cheerfully extolling the virtues of crisp-skinned fried chicken. Today he's making karaage—Japanese-style fried chicken—with a twist: The glistening stuff in the pot is no mere cooking oil but lovely golden-rendered duck fat (see the recipe).   The master at work: Making a crunchy slaw and frying the chicken   It's easy to see why...

  • Las Vegas, Off the Eaten Path by Pete Wells – N.Y. Times

    New York Times: http://www.nytimes.com/2014/08/13/dining/las-vegas-off-the-eaten-path.html?_r=1 LAS VEGAS — Perched at the counter of Sweets Raku, a small, year-old dessert restaurant where almost everything is the gleaming white of a new iPhone charger, I chose a three-course tasting from a rice-paper menu printed in gold. Mio Ogasawara, the chef and a native of Japan, set a drum of coconut panna cotta in a wineglass, and surrounded it with buttons of mango mousse, balls of cantaloupe sorbet and bananas she had caramelized with a blowtorch. She covered the glass with something that looked like a coaster. Then, raising a pitcher that stood on little feet with...

  • Short and Sweet: The Short Food Movie Project at the Rome Film Festival 2014 & Expo Milan 2015 – David Latt

    Short and Sweet: The Short Food Movie Project at the Rome Film Festival 2014 & Expo Milan 2015 The Short Food Movie Project – Feed your Mind, Film your Planet is doing something pretty amazing. Win an all-expense paid trip to RomeFoodie-Filmakers have the opportunity to share their work in a unique setting. Anyone over sixteen can submit a 30 to 60 second video to the Short Food Movie Project before September 10, 2014 to be eligible to win an all-expense paid trip to the2014 Rome Film Festival. The videos should be about food related topics. Filmmakers can talk about what interests them: the environment, recipes, food policy, culture, nutrition,...

  • Onwards and Upwards: An Update from Union Square Cafe – NYC

    Onwards and Upwards Dear USC Friends, Family and Faithful, The last month or so has been full of emotion. Ok, well that might even be an understatement as I cannot begin to describe the volume, depth or sincerity of the outpouring of support, questions, intrigue (and yes, sometimes rage) that has been  expressed to me by many of you. We feel incredibly blessed to know the degree to which you care, and the vested  interest you take in our future. To that end, let me dispel a myth or two, grown out of  all the buzz: 1) We are NOT closing. We WILL endure...it...

  • Everybody Must Get Stoned

    Time for plums, peaches, apricots, nectarines and other gorgeous stone fruits 7/28/14|National Cooking|Tejal Rao Almost too beautiful to eat [Photo: Tasting Table] I like stone fruits just the way they are. Sure, I might twist open a jar of peach compote at breakfast, and I'll never turn down a warm slice of buttery plum cake that was cooked on the grill, but at the height of summer, when stone fruits are sweet and ripe and perfect, what I like best is to sit around with a small knife and eat them raw. Food editor Andy Baraghani is from northern California, Berkeley to be precise, and he has a similar...

  • Love on a Rooftop by Karen Palmer

    A dinner party where the skyline is your backdrop Read More 7/23/14|National Entertaining|Karen Palmer  Oh, to have a backyard. [Sighs wistfully] While most of us city folk don't have the luxury of lush green space, we do have roofs, and sometimes that—and a grill and loads of wine and friends who don't suffer from vertigo—is all you need for great outdoor entertaining. Aside from the obvious cool factor of eating under the stars, the best thing about rooftop dining is that you don't really have to do much. No need to fuss over decorations: Just throw some wildflowers and mismatched plates on your table (if you've got...

  • Recipe: The Smoked Brisket From “The Texas Food Bible: From Legendary Dishes to New Classics” By Dean Fearing

    Test your pitmaster skills with this Lone Star essential. BY COWBOYS & INDIANS See Chef Fearings Page: HERE Alongside our profile of award-winning cookbook author Lisa Fain (The Homesick Texan) in the August/September issue, we run a write-up of Dean Fearing’s latest title, The Texas Food Bible: From Legendary Dishes to New Classics (Grand Central Life & Style, 2014). In it, the acclaimed pioneer of New Southwestern cuisine shares recipes for many of his signature dishes and for contemporary spins on tried-and-true Lone Star staples. Fearing’s Texas Food Bible is a must-have cookbook for collectors and lovers of the state’s foodways, but before you run out to...

  • Celebrate French Independence Without Breaking the Bank from Epicurious

    Celebrate French Independence Without Breaking the Bank  Check out the new-and-improved table wines from France http://www.bottlenotes.com/the-daily-sip/special-offers/bastille-day-july-2014 France is home to spectacular regional wines. But what if you want to have the best of all regions in a single bottle? The answer lies in a bottle of Vin de France. Vin de France, formerly known as Vin de Table, is a French designation indicating that the wine can be a perfectly balanced blend of grapes grown across many different regions of France. Rather than focusing on a single region or village, the spotlight is on the grape variety; you’ll find mono-variety wines or a blend of...

  • Great Chefs Recommended: The French Kitchen – Michel Roux Jr.

    Great Chefs Recommended: "The French Kitchen" - By Great Chef: Michel Roux Jr. Learn more about Michel and the rest of the Roux family at La Gavroche by visitng their page: Albert & Michel Roux You can purchse this book though the La Gavroche website: Le Gavroche Or available at Amazon: The French Kitchen Description: French gastronomy is renowned for its classic recipes passed from generation to generation. From Burgundy to the Auvergne, Provence, the Loire and the Pyrenees, traditional family cooking has always been at the heart of the French kitchen and lifestyle. With its delicious dishes and exquisite ingredients as diverse as the regions from...

  • Men Who Like to Cook – By David Latt

    Fourth of July Picnic Favorites: Rosemary Fried Chicken, Carrot Salad and Potato Salad I wrote this post several years ago as a tribute to how much we enjoy the 4th of July and how much we enjoy a picnic with our friends. Happily we'll be enjoying the evening all over again in a few days. Life is good. Very good.The serious underpinning of 4th of July should never be forgotten. In these perilous times we have good reasons to appreciate our good fortune as we celebrate independence, freedom, and the pursuit of happiness.For us, our day is spent going to the...

  • Interview with Donald Link of Pêche – by Anna Mowry of the James Beard Foundation

    Interview with Donald Link of Pêche by Anna Mowry on June 16, 2014 The winner of this year's Best New Restaurant award, Pêche is the latest project from New Orleans–based chef Donald Link, who also runs the acclaimed Cochon, Cochon Butcher, and Herbsaint. On top of his culinary talent and business acumen, Link is a passionate champion of Gulf Coast and Southern foodways. Below, Link discusses his ties to local producers, the current state of New Orleans dining, and what's next for Pêche. -- JBF: It's obviously been a big year for Pêche. What's your vision for the restaurant in its second year? DL: We plan on continuing in the same...

  • A Midsummer Night’s Feast – Karen Palmer of Tastingtable.com

    A Midsummer Night's Feast Ring in the solstice with a Swede dream of a meal Read more: HERE Celebrate the solstice with a Midsummer feast. Scandinavians don't let summer's arrival pass by unannounced. On the eve of the solstice—the longest day of the year—Swedes clear out of the city, heading to the country to eat, drink, dance and sing. Midsummer, as it's known, is a raucous afternoon and evening filled with food—many lovely pickled things, the first-picked strawberries of the season—and the clinking of nubbe, small shot glasses filled with chilled aquavit. It's a delicious celebration. So as our nod to the summer solstice eve this Friday, we...

  • Chris Shepherd’s road to a James Beard Award by AMBER AMBROSE

    Read up on recently Featured Great Chef: Chris Shepherd from Underbelly in Houtson, Texas. View his recipes here: http://greatchefs2015.wpengine.com/chefs-and-recipes/chris-shepherd/ Chris Shepherd’s road to a James Beard Award http://montrosedistrict.org/chris-shepherds-road-to-a-james-beard-award/ posted by AMBER AMBROSE | June 19, 2014   Credit: Julie Soefer   It’s been a whirlwind for Underbelly chef Chris Shepherd since he opened his Montrose restaurant in 2012. From national acclaim for the restaurant in its first two years to a recent James Beard Award for Best Chef Southwest, Shepherd is on the fast track to culinary stardom. Some might even say he’s already there. As for Shepherd, he’s just ready to be home for a while. “I’ll be happy when this last trip is done,” says...

  • Why do men cook in Louisiana? It’s not the case in other places – Judy Walker (Times Picayune)

    View at Times Picayune site: http://www.nola.com/food/index.ssf/2014/05/why_do_men_cook_in_louisiana_i.html#incart_river_default Local jazz singer Philip Manuel, seen here in a 2003 file photo, is one of millions of Louisiana men who cook. (G. Andrew Boyd, The NOLA.com | Times-Picayune archive) By Judy Walker, NOLA.com | The Times-Picayune on May 20, 2014 at 1:37 PM, updated May 20, 2014 at 3:21 PM "Louisiana, the state where men cook and women know football." The old joke ran through my head when I unpacked a new cookbook subtitled "The Essential Cookbook for Guys." Here, every cookbook is for men as well as women. As many men cook at home as do women. It seems normal. Although the rest of...

  • What a Huge Restaurant Award Win Looks Like – by Alex Van Buren @ YAHOO

    View At: https://www.yahoo.com/food/what-a-huge-restaurant-award-win-looks-like-85838679996.html Pêche chef Ryan Prewitt in New Orleans, Louisiana. Photo credit: Chris Granger for  Pêche Chef Ryan Prewitt of Pêche, the celebrated New Orleans seafoodrestaurant, had heard about the James Beard Awards being the so-called Oscars of the food world, but didn’t realize what it would meanto win two of them until he woke up after last week’s award ceremony to 91 text messages. They included “every ex-girlfriend—and I mean every ex-girlfriend—old high school friends, former principals,” the whole lot. We tried to reserve a table at Pêche the Saturday night following Prewitt’s win (for Best New Restaurant and Best Chef: South, for which he tied), and discovered that the only available times were 4 p.m....

  • Great Wine Countries That Also Have Great BBQ – Bottlenotes.com

    Great Wine Countries That Also Have Great BBQ  What does one pair with grilled ostrich? http://www.bottlenotes.com/the-daily-sip/news/wine-countries-with-bbq-may-2014 May 15, 2014           May is National Barbecue Month, and many great wine countries, like South Africa and Argentina, have strong barbecue traditions. Braai (bry) is the Afrikaans name for barbecue, and South Africans are nuts for it. Braai was started by Dutch settlers in the 1600s, but it is now loved by all South Africans and may be as close to a national cuisine as South Africa gets. In fact, there is a movement, led by South African Jan Scannell and backed by Desmond Tutu, to create an official National Braai...

  • It’s Impossible to Find Good Cooks Nowadays – MUNCHIES.vice.com

    It’s Impossible to Find Good Cooks Nowadays http://munchies.vice.com/articles/its-impossible-to-find-good-cooks-nowadays/ Written by JORDAN KAHN from the Restaurant RED MEDICINE in Beverly Hills, California http://redmedicinela.com/ May 9, 2014 / 1:10 pm It’s impossible to find good cooks nowadays. I’m not kidding. In fact, even some of the best restaurants in the world—who have a waiting lists of cooks trying to get in—are feeling it: They have a seemingly endless supply of cooks, but finding good ones is another matter. There are a lot of young cooks out there who are not willing to put in the effort or the hours. You’ll see a young man who’s been cooking for a year at...

  • An Easy-to-Make Meal Perfect for Mother’s Day by David Latt

    An Easy-to-Make Meal Perfect for Mother's Day from: www.menwholiketocook.blogspot.com by: David Latt Since Mother's Day is a day when mom is celebrated and pampered, it would be counter-intuitive to expect her to cook. On the other hand, putting too much burden on the other members of the family (dad and the kids) would also be ill-advised. There is the classic New Yorker's solution of serving lox, bagels, and cream cheese or avoiding cooking entirely by visiting a restaurant, but a home cooked meal makes such a personal statement. The key is to prepare a simple meal so you don't spend more time in the...

  • Enjoy a Brief History Lesson

    Most people don't know that back in 1912, Hellmann's Mayonnaise was manufactured in England . In fact, the Titanic was carrying 12,000 jars of the condiment scheduled for delivery in Vera Cruz, Mexico , which was to be the next port of call for the great ship after its stop in New York. This would have been the largest single shipment of mayonnaise ever delivered to Mexico... But as we know, the great ship did not make it to New York . The ship hit an iceberg and sank. The people of Mexico , who were crazy about mayonnaise, and were eagerly awaiting its delivery, were disconsolate at the loss. Their anguish was so great, that they...

  • The Best Shaved Artichoke Salad with Granna Padanno Cheese and Extra-virgin Olive Oil

    Chef: John Coletta Restaurant: Quartino City: Chicago ...

  • 2014 James Beard Awards Chefs and Restaurants Winners Are….

    2014 James Beard Awards Best Chef South Ryan Prewitt, Peche, New Orleans         Sue Zemanick, Gautreau's, New Orleans           Best Chef Southwest Chris Shepherd, Underbelly, Houston           Best New Restaurant Peche, New Orleans           Lifetime Achievement Award Sirio Maccioni, Le Cirque NYC           Who's Who F & B John Besh           Book Awards: Baking & Dessert "The Art of French Pastry" Jacquy Pfeiffer           Best Chef: Midwest: Justin Aprahamian, Sanford Milwaukee, Wisconsin Read More At: http://eatocracy.cnn.com/2014/05/05/2014-james-beard-awards-chefs-and-restaurants-winners-are/?hpt=hp_c2 Best restaurants in America are... The film industry has the Oscars, the music industry has the Grammy Awards. If you're a chef or restaurateur, you want a James Beard Award medal around your neck. Since 1990, the not-for-profit James Beard Foundation named after "the father of American cuisine," has been honoring the outstanding names in...

  • Roux Scholarship 2014: In Pictures

    Roux Scholarship 2014: In Pictures By Luke Nicholls, 16-Apr-2014 Tom Barnes, sous chef at Simon Rogan’s two-Michelin-starred L’Enclume in Cartmel, has won the 2014 Roux Scholarship. Relive the hotly contested final with BigHospitality in our exclusive photo gallery. http://www.bighospitality.co.uk/Business/Roux-Scholarship-2014-In-Pictures...

  • Kapiolani chef receives national culinary educator award

    Kapiolani chef receives national culinary educator award April 7, 2014  |  UH News  |  Comments Great Chef: Gale O’Malley (Great Chefs of Hawaii) Kapiʻolani Community College culinary arts instructor Gale O’Malley was recognized with the American Academy of Chefs of the American Culinary Federation’s Joseph Amendola Award. Each year since 2008, this national award has recognized a pastry chef or master baker who has shown dedication to the profession and a commitment to mentoring future pastry chefs. Chef O’Malley is the first in Hawaiʻi to be recognized with this award. O’Malley received an associate’s degree in baking/pastry from the Culinary Institute of America and is certified as an executive pastry chef. He is a member...

  • Susan Spicer’s Crab Salad With Avocado in Wall Street Journal

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  • Next: Ruth Reichl signing her latest book, Delicious!

    Next: Ruth Reichl signing her latest book, Delicious! by goodearthgreatchefs The Good Earth / Great Chefs series is enormously pleased to have Ruth Reichl coming onSunday, May 18 from 11 AM-1 PM at The Chino Farm. This should be a lively spring event, with music provided by Prairie Sky, and small bites offered using seasonal produce from the farm. We will also be continuing with our pop-up pantry, which features such items as high quality olive oil, letter press note cards, kitchen towels, fresh baguettes from Darshan bakery in Encinitas, and much more. Ruth Reichl is the author of numerous bestselling books, including Tender at the Bone andComfort...

  • CLARISSA DICKSON WRIGHT LEAVES THE KITCHEN – John Mariani

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  • Men Who Like to Cook – David Latt: Anchovies and Chicken Livers Make a Home with Pasta

    Thursday, March 6, 2014 Anchovies and Chicken Livers Make a Home with Pasta For Zester Daily, I wrote about two ingredients I love: anchovies and chicken livers.  Not every one likes both (or either, for that matter). As with so many foods in our lives, dishes served when we are young put strong imprints on our adult palates. Most nights when my father came home from work, he would settle into his leather recliner and watch wrestling on TV. While my sister and I set the table, my mother would serve him an appetizer plate and his favorite cocktail, a 7&7 (Seagrams &...

  • Fat Tuesday: The Many Different Doughnuts Of Mardi Gras

    VIA: NPR http://www.npr.org/2014/02/26/282908382/fat-tuesday-the-many-different-doughnuts-of-mardi-gras Fat Tuesday: The Many Different Doughnuts Of Mardi Gras by EMILY HILLIARD February 26, 201410:34 AM Emily Hilliard for NPR Get recipes for Paczki, Fasnacht, Beignets and Cenci. The history of doughnuts is intrinsically linked to the celebration of Mardi Gras. "Fat Tuesday" — the Christian day of revelry and indulgence before the austere season of Lent — features dough deep-fried in fat as its main staple. Among the first foods to be deep-fried were Roman scriblita, a precursor to today's doughnuts and fritters. Originating in the medieval era, most Christian European traditions have developed a version of fried dough for Shrove Tuesday (another name for the day before Lent starts)....

  • James BeardThe 2014 Restaurant and Chef Award Semifinalists

    The 2014 Restaurant and Chef Award Semifinalists by JBF Editors on February 19, 2014   They’re here! This morning we announced the semifinalists for our 2014 Restaurant and Chef Award categories, from Outstanding Restaurant to Rising Star Chef of the Year. Our announcement took place in Orlando, one of Florida’s burgeoning culinary hubs. We’d like to thank Visit Orlando for making the event possible.   Scroll down to see if your favorite restaurant or chef is in the running. (For a refresher on how these names were selected, read this.) And don’t forget: we’ll announce the final Restaurant and Chef Award nominations, as well as the nominations for...

  • The latest News from Rue Dumaine

    Good Morning All, yup, its cold and snowy out there again, ughhhhh! Deep breath, embrace and release. Above is a photo of Brian's pork terrine with French black truffles & foie gras inlay. After is was pulled from the terrine mold he split it and put it into a cryo-vac bag. He doused it with Armagnac then sucked each bag free of air. It will take on a fantastic flavor as it sits for a few days, keep your eyes on the special postings for it to be run as the charcutiere plate. I realize we are all growing tired of the...

  • Great Chefs say farewell to one its icons, Chef Jean Banchet

    Today, Great Chefs Television has lost another of it's icons with with the passing of Chef Jean Banchet, whom they first filmed in 1984 in Chicago. We will miss him. Article From the NY Times: Click HERE ...

  • Feat. Great Chef Andrew Zimmerman Nominated for Chicago’s 2013 Jean Banchet Award

    The nominations for the 2013 Jean Banchet Awards for Culinary Excellence were announced early this morning.The Chicago-based awards recognizes “culinary originality and talent in the Chicagoland area,” according to a prepared statement. In all, 44 chefs, restaurants, sommeliers and mixologists are among the nominees. The award is named in honor of legendary Chef Banchet, who helmed Wheeling’s iconic Le Francais (once heralded as the best restaurant in America by Bon Appetit magazine), from 1973 to 2001. The winners will be announced on Jan. 31, 2014, as part of the 17th annual Cystic Fibrosis Foundation’s Grand Chefs Gala at the Fairmont Chicago. The...