Inspired by Peter Dale By Adam Roberts Chorizo is a magical ingredient, the kind of thing that makes your food taste way more accomplished without asking anything of you beyond just buying it. D’Artagnan sells a good-quality chorizo that is readily available; just make sure you’re buying Spanish chorizo, which is already cooked, and not… Read More →
For Adventurous Tapas Chef Michael Smith owns two of Kansas City’s most lauded restaurants, his eponymous fine-dining eatery and the adjacent Extra Virgin, a more casual spot with a playful atmosphere (think jewel tones, oversized paintings and a central wood-and-iron bar) and a creative menu of Mediterranean tapas. Go with a crowd and share family-style, making… Read More →
For Adventurous Tapas Chef Michael Smith owns two of Kansas City’s most lauded restaurants, his eponymous fine-dining eatery and the adjacent Extra Virgin, a more casual spot with a playful atmosphere (think jewel tones, oversized paintings and a central wood-and-iron bar) and a creative menu of Mediterranean tapas. Go with a crowd and share family-style, making… Read More →
A Simple, Elegant Meal I adore poached salmon. No one poaches fish anymore, but it’s the ultimate feed-a-crowd meal. Plus, this recipe provides great leftovers (think salmon salad, salmon cakes, salmon aspic). I was working in France many decades ago and was obsessed with making sauces “the right way.” When I was a stagier at L’Archestrate restaurant… Read More →
Thank you! We are extremely excited to announce Go Fork Yourself was crowned Best Food/Cooking Show at the first annual Stitcher awards. A HUGE thank you to all of our listeners and supporters who voted for Go Fork Yourself. Congratulations to all of the other winners and nominees. We feel so honored and humbled to be part of… Read More →
Thank you! We are extremely excited to announce Go Fork Yourself was crowned Best Food/Cooking Show at the first annual Stitcher awards. A HUGE thank you to all of our listeners and supporters who voted for Go Fork Yourself. Congratulations to all of the other winners and nominees. We feel so honored and humbled to be part of… Read More →
It’s Amazing What You Can Do With Two Ingredients Before Chef Thomas McNaughton opened Flour + Water in San Francisco, he traveled straight to the source and studied the art of hand-rolled pasta in Bologna, Italy. The result? A menu of authentic, rustic Italian cuisine, with made-from-scratch pasta, house-cured meats and Neapolitan-style pizzas fired in a… Read More →
It’s Amazing What You Can Do With Two Ingredients Before Chef Thomas McNaughton opened Flour + Water in San Francisco, he traveled straight to the source and studied the art of hand-rolled pasta in Bologna, Italy. The result? A menu of authentic, rustic Italian cuisine, with made-from-scratch pasta, house-cured meats and Neapolitan-style pizzas fired in a… Read More →
I couldn’t be more proud to join Jonah Hill and the rest of the team to support Fuck Cancer. Fuck Cancer is an incredible movement that is dedicated to educating people about early detection, prevention and communication of cancer. Join the movement and help Fuck Cancer win the Firefox Challenge. If we raise the most out of… Read More →
I couldn’t be more proud to join Jonah Hill and the rest of the team to support Fuck Cancer. Fuck Cancer is an incredible movement that is dedicated to educating people about early detection, prevention and communication of cancer. Join the movement and help Fuck Cancer win the Firefox Challenge. If we raise the most out of… Read More →
A real crowd (and pug) pleaser. I’ll be back on this Sunday’s Best Thing I Ever Made series on Food Network. Find out how to make my pan-roasted veal shanks as part of the Rockin’ Roasts episode. The veal shanks get so tender, they just melt in your mouth. Get the recipe here. Sunday, 11/25 at… Read More →
A real crowd (and pug) pleaser. I’ll be back on this Sunday’s Best Thing I Ever Made series on Food Network. Find out how to make my pan-roasted veal shanks as part of the Rockin’ Roasts episode. The veal shanks get so tender, they just melt in your mouth. Get the recipe here. Sunday, 11/25 at… Read More →
Prepping For an Opportunity of a Lifetime Richard Rosendale, executive chef of the historic Greenbrier resort, is no stranger to cooking competitions as a crowned victor of more than 40. This January he will lead Team USA at the prestigious Bocuse d’Or in Lyon, a biannual international competition where the best of the best gather for… Read More →
Prepping For an Opportunity of a Lifetime Richard Rosendale, executive chef of the historic Greenbrier resort, is no stranger to cooking competitions as a crowned victor of more than 40. This January he will lead Team USA at the prestigious Bocuse d’Or in Lyon, a biannual international competition where the best of the best gather for… Read More →
I can’t get enough of these. Catch me this Sunday on Food Network’s Best Thing I Ever Made series, I’ll be demonstrating my Chinese chicken wings for the Tasty Travels episode. The dish is inspired by my travels in Malaysia, where street food stalls churn out chicken wings and chicken quarters glazed with this classic… Read More →
I can’t get enough of these. Catch me this Sunday on Food Network’s Best Thing I Ever Made series, I’ll be demonstrating my Chinese chicken wings for the Tasty Travels episode. The dish is inspired by my travels in Malaysia, where street food stalls churn out chicken wings and chicken quarters glazed with this classic… Read More →
Here’s what’s on my mind October 24th is National Food Day. Check out FoodDay.org for events in your hometown and how you can get involved! I am going to be at Babson College doing my best to promote sustainable healthy food production and consumption in America. I believe in the civic power of entrepreneurship to change our lives… Read More →
Here’s what’s on my mind October 24th is National Food Day. Check out FoodDay.org for events in your hometown and how you can get involved! I am going to be at Babson College doing my best to promote sustainable healthy food production and consumption in America. I believe in the civic power of entrepreneurship to change our lives… Read More →
Celebrating Midwest Flavor James Beard award-winner chef Tory Miller combines old world technique with modern flavor in a menu that pays homage to Midwestern farms. Most of his seasonal cuisine is sourced from local providers, even during the cold Wisconsin winters when Miller utilizes cellared root crops and produce canned and stored from the summer… Read More →
Celebrating Midwest Flavor James Beard award-winner chef Tory Miller combines old world technique with modern flavor in a menu that pays homage to Midwestern farms. Most of his seasonal cuisine is sourced from local providers, even during the cold Wisconsin winters when Miller utilizes cellared root crops and produce canned and stored from the summer… Read More →
