Not-Your-Mother’s Coleslaw By Raghavan Iyer Unless your mama is from western India, chances are this is not your mother’s mayo- smothered, garlic powder-ridden coleslaw. Nutty, tart, with a citrus burst, these crunchy shreds of cabbage pack just the right amount of heat from the fairly benign Serrano chiles. Serve it as is for a salad… Read More →
Indian Cooking in a Midwestern Kitchen Raghavan Iyer’s new cookbook, Indian Cuisine Unfolded, opens up the world of Indian cuisine for the American home cook by recreating some of his favorite dishes with ingredients found in the typical American grocery store. The Bombay native also narrated a Twin Cities Public Television documentary called Asian Flavors based on… Read More →
Southern Charmer John Besh is one of the most celebrated chefs in the American South, with nine acclaimed restaurants (including his ever-popular flagship August), two award-winning cookbooks and a beloved cooking show. The James Beard award-winner is New Orleans’ biggest advocate, not only playing a crucial role in helping the city rebuild after Hurricane Katrina,… Read More →
Southern Charmer John Besh is one of the most celebrated chefs in the American South, with nine acclaimed restaurants (including his ever-popular flagship August), two award-winning cookbooks and a beloved cooking show. The James Beard award-winner is New Orleans’ biggest advocate, not only playing a crucial role in helping the city rebuild after Hurricane Katrina,… Read More →
Reviving Cajun Cuisine Born and raised in Cajun country, James Beard award-winning chef/restaurateur Donald Link knows a thing or two about Louisiana cuisine. In New Orleans’ Warehouse District, his much-lauded Cochon is a tribute to the food he grew up eating and it’s one of the best restaurants in the city (and probably one of… Read More →
Reviving Cajun Cuisine Born and raised in Cajun country, James Beard award-winning chef/restaurateur Donald Link knows a thing or two about Louisiana cuisine. In New Orleans’ Warehouse District, his much-lauded Cochon is a tribute to the food he grew up eating and it’s one of the best restaurants in the city (and probably one of… Read More →
Fool-Proof Comfort Food I make my family a version of this practically fool-proof savory pork dish a few times a month. Paired with simple mashed potatoes and sauteed Brussels sprouts, it makes for perfect cool-weather comfort food. Pork and apples have been a winning combination for centuries, so braising pork in apple cider is a… Read More →
Add this one to your weeknight rotation. Last weekend, KitchenAid invited Gail Simmons and I to their Chicago showroom to host a cooking demonstration. Lucky for us, Gail was willing to share her recipe for this flavorful noodle dish that should be in every cook’s repertoire.
Tempura the Right Way Something about expertise thrills me, which is why I love the tempura restaurants in Tokyo so much. Understanding that every piece of fish and vegetable needs to be cooked one at a time and served separately makes for a heck of an eating experience, and so does making the sauce and… Read More →
A Quick Weeknight Meal Serve this simple dish with sauteed spinach seasoned with garlic and a healthy grain such as quinoa.
A Wild Weekend in New Orleans You knew you were in New Orleans and you knew it had to be Super Bowl Week: elevator to baggage claim, 200 limo drivers holding up signs for corporate types and A-List celebs. Background music provided by a Second Line band, all set to the staccato backbeat of the… Read More →
A Wild Weekend in New Orleans You knew you were in New Orleans and you knew it had to be Super Bowl Week: elevator to baggage claim, 200 limo drivers holding up signs for corporate types and A-List celebs. Background music provided by a Second Line band, all set to the staccato backbeat of the… Read More →
No Need for Filler This is my favorite crab cake recipe. If you don’t overmix and don’t pack your mounds too tightly, you will experience pure, unadulterated crab cake heaven. I like ones that don’t have a lot of filler, no minced red pepper, no parsley—none of the usual crap that chefs typically ruin a… Read More →
Simple Yet Stunning By Christine Ha Like a lot of Asian dishes, this one is all about prep. The actual cooking takes a matter of moments, but that’s only once everything is completely ready to go and lined up next to the wok. Overcooking rice vermicelli ruins it. The threadlike strands go from pliable noodles… Read More →
A good gumbo takes hours to make. However, the entire recipe can literally be blown in the first few minutes. Yep, this dish’s success hinges on the roux, which is the foundation to all gumbos. You’re basically scorching the flour in the hot oil (that’s why it turns that deep shade of brown), so do… Read More →
Make the Most of Nature’s Candy. This years strawberry crop is fantastic, and like you, I have loads of them in my kitchen. Curiously, an unusual feature of the strawberry is the structure. Technically it is a ‘false’ fruit. The seeds, unlike those of any other fruit, are on the outside. These are the true… Read More →
Make the Most of Nature’s Candy. This years strawberry crop is fantastic, and like you, I have loads of them in my kitchen. Curiously, an unusual feature of the strawberry is the structure. Technically it is a ‘false’ fruit. The seeds, unlike those of any other fruit, are on the outside. These are the true… Read More →
