“Porcupine” I was a guest at HUGE Theater‘s Show X on Monday, Dec. 10, 2012. I shared stories from my life based off of audience suggestions. The cast of talented improvisers then created scenes based off of my stories. It was very fun and very funny. This is just part two. Here’s part one. More stories and improv to come.… Read More →
Celebrating Southern Ingredients Located in a historic Queen Anne-style house, Husk exudes Charleston charm with sweeping porches and stately columns, an open kitchen, wood-burning oven and dining rooms accented by reclaimed wood and exposed brick. Chef Sean Brock’s ingredient-driven cuisine is composed entirely of products that are indigenous to the South–some from a farm he established… Read More →
“Porcupine” I was a guest at HUGE Theater‘s Show X on Monday, Dec. 10, 2012. I shared stories from my life based off of audience suggestions. The cast of talented improvisers then created scenes based off of my stories. It was very fun and very funny. This is just part two. Here’s part one. More stories and improv to come.… Read More →
Celebrating Southern Ingredients Located in a historic Queen Anne-style house, Husk exudes Charleston charm with sweeping porches and stately columns, an open kitchen, wood-burning oven and dining rooms accented by reclaimed wood and exposed brick. Chef Sean Brock’s ingredient-driven cuisine is composed entirely of products that are indigenous to the South–some from a farm he established… Read More →
A Hearty Soup From the Italian Alps This is my interpretation of a soup my dad and I had in the early ’70s in the Italian Alps. In winter, local families would cook food all day, offering dishes in trencherman-size portions to hungry skiers seeking a seat by a fire and a hearty meal. These… Read More →
Ketchup or mustard? Maggie Rulli of Channel One News puts me in the hot seat in this behind-the-scenes interview.
Ketchup or mustard? Maggie Rulli of Channel One News puts me in the hot seat in this behind-the-scenes interview.
Saving the world, one cricket at a time In this video, I talk with Maggie Rulli of Channel One News about entomophagy and how eating bugs can save our food system.
Saving the world, one cricket at a time In this video, I talk with Maggie Rulli of Channel One News about entomophagy and how eating bugs can save our food system.
“Puma Kola” I was a guest at HUGE Theater‘s Show X on Monday, Dec. 10, 2012. I shared stories from my life based off of audience suggestions. The cast of talented improvisers then created scenes based off of my stories. It was very fun and very funny. This is just part one. More stories and… Read More →
“Puma Kola” I was a guest at HUGE Theater‘s Show X on Monday, Dec. 10, 2012. I shared stories from my life based off of audience suggestions. The cast of talented improvisers then created scenes based off of my stories. It was very fun and very funny. This is just part one. More stories and… 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 →
My Cure for Cold Weather Blues This is one of my favorites. It’s a bacon and onion filling bound with soft, ripened goat cheese and a ballsy Gruyère, poured fairly shallowly into a delicate pâte brisée. Pay attention while you make the tart crust; it’s one you can adapt for a thousand fillings. Add some sugar… Read More →
A Stunning Main Course I think lamb and goat cheese is a perfect combination. The goat cheese sauce here is a simple one, that I learned from Chef Dean Fearing, that pairs beautifully with any grilled or broiled red or white meat. For years, I often made little sandwiches on toast with leftover roast leg… Read More →
Tis’ the Season for Good Food Whether you’re heading to a friend’s place for appetizers and Hot Toddies, or catching up with the extended family over Christmas dinner, good food and drink ties the season together. Of course, I have my own stash of holiday recipes. So many of these dishes have played a role in… Read More →
Tis’ the Season for Good Food Whether you’re heading to a friend’s place for appetizers and Hot Toddies, or catching up with the extended family over Christmas dinner, good food and drink ties the season together. Of course, I have my own stash of holiday recipes. So many of these dishes have played a role in… Read More →
Ballard’s Beloved Oyster Bar There’s a reason eager customers are willing to endure a long wait for a table at The Walrus & the Carpenter – chef Renee Erickson’s straightforward French-inspired Northwest cuisine is phenomenal. Staying true to her locavore ethos, Erickson’s menu is filled with artisanal produce and fresh seafood from regional purveyors. The oysters… Read More →
Ballard’s Beloved Oyster Bar There’s a reason eager customers are willing to endure a long wait for a table at The Walrus & the Carpenter – chef Renee Erickson’s straightforward French-inspired Northwest cuisine is phenomenal. Staying true to her locavore ethos, Erickson’s menu is filled with artisanal produce and fresh seafood from regional purveyors. The oysters… Read More →
Sautéed Shrimp with Garlic & Guindilla Pepper By José Andrés
Activist and Educator in a Chef’s Coat Chef José Andrés is no stranger to culinary fame, with a roster of destination restaurants in DC (Jaleo, minibar), Las Vegas (é by José Andrés) and LA (Bazaar), and enough awards to make any chef jealous (not to mention he used to work for Ferran Adrià at elBulli in… Read More →
Activist and Educator in a Chef’s Coat Chef José Andrés is no stranger to culinary fame, with a roster of destination restaurants in DC (Jaleo, minibar), Las Vegas (é by José Andrés) and LA (Bazaar), and enough awards to make any chef jealous (not to mention he used to work for Ferran Adrià at elBulli in… Read More →
Milwaukee’s Best In 1956, owners Betty Gillespie and Leonard Partee opened a barbecue joint with their family’s secret recipes, and after gaining a reputation for their sauce and quick service (hence the name Speed Queen), they moved to their current location and built the biggest barbecue pit in the city. I love the pulled pork… Read More →
Milwaukee’s Best In 1956, owners Betty Gillespie and Leonard Partee opened a barbecue joint with their family’s secret recipes, and after gaining a reputation for their sauce and quick service (hence the name Speed Queen), they moved to their current location and built the biggest barbecue pit in the city. I love the pulled pork… Read More →
A Humble Italian Dish The pork lends this sauce its fattiness, the wine gives a balanced acidity and the pancetta delivers all the wholesome saltiness you could ever want from an ingredient. I like this sauce with tubetti or short mezzi rigatoni, so that it gets into all the holes.
Celebrating Miami’s South American Spirit An overnight success story in Miami, chef Timon Balloo leads a talented team in Sugarcane’s three kitchens – the robata, hot kitchen and raw bar. With this renegade concept, Balloo’s creative menu highlights Japanese, Peruvian and Brazilian flavors, with stand out dishes such as the famed goat cheese croquettes, Florida… Read More →
Celebrating Miami’s South American Spirit An overnight success story in Miami, chef Timon Balloo leads a talented team in Sugarcane’s three kitchens – the robata, hot kitchen and raw bar. With this renegade concept, Balloo’s creative menu highlights Japanese, Peruvian and Brazilian flavors, with stand out dishes such as the famed goat cheese croquettes, Florida… Read More →
Sharing Love Through Food Aihui Ong founded Love With Food with a drive to help others – entrepreneurs striving to succeed in the food industry, underprivileged children in need of a meal and the growing number of at-home epicureans looking for new flavors. When you subscribe to Love With Food, you’ll receive a monthly box of… Read More →
Sharing Love Through Food Aihui Ong founded Love With Food with a drive to help others – entrepreneurs striving to succeed in the food industry, underprivileged children in need of a meal and the growing number of at-home epicureans looking for new flavors. When you subscribe to Love With Food, you’ll receive a monthly box of… Read More →
A Legendary Burger This pint-size roadhouse southeast of Sante Fe is an institution. Opened in 1953 in an old trading post, Bobcat Bite serves the city’s (if not the country’s) best burger. The aged grass-fed beef is griddled, then served big, thick and juicy with vibrant green chiles and cheese. This burger is one for… Read More →
A Legendary Burger This pint-size roadhouse southeast of Sante Fe is an institution. Opened in 1953 in an old trading post, Bobcat Bite serves the city’s (if not the country’s) best burger. The aged grass-fed beef is griddled, then served big, thick and juicy with vibrant green chiles and cheese. This burger is one for… Read More →
