West Coast Phenomena Moves East Danny Bowien is either the most innovative chef in the past decade or simply the ballsiest, taking the culinary world by storm with the bustling Mission Chinese Food. He focuses on fresh ingredients, relying on classic techniques to build complex stocks and sauces that are the backbone of his craft.… Read More →
West Coast Phenomena Moves East Danny Bowien is either the most innovative chef in the past decade or simply the ballsiest, taking the culinary world by storm with the bustling Mission Chinese Food. He focuses on fresh ingredients, relying on classic techniques to build complex stocks and sauces that are the backbone of his craft.… Read More →
A Mongolian Staple One of my all time top five fave recipes. These lamb dumplings are insanely addictive. Versions of this dish are served all over Mongolia, although most are made with fermented mare’s milk instead of yogurt. You will surely find this recipe a little more accessible.
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 →
What to Drink Now We are in the thick of sweater-weather here in Minnesota, time to bring out the soup recipes and pumpkin carving tools, to go apple picking and embark on fall foliage drives. It’s also the season for mulled wine, hoppy beer and hard cider and whether you’re sitting around the fire-pit or… Read More →
What to Drink Now We are in the thick of sweater-weather here in Minnesota, time to bring out the soup recipes and pumpkin carving tools, to go apple picking and embark on fall foliage drives. It’s also the season for mulled wine, hoppy beer and hard cider and whether you’re sitting around the fire-pit or… Read More →
Reinvent a Classic By Megan Seling Who needs a ramekin? You can serve delicious crème brulee right in a cupcake! I use a boxed mix for the crème brulee and the results are delicious. You could also use a recipe from scratch, as long as it’s the kind that you make on the stovetop that doesn’t require… Read More →
Perfect for Breaking the Fast When I was four, five and six, I would spend hours upon hours in my Jewish grandmother’s kitchen, watching her cook for a small army. She always had enough food for twice as many people as required, cooked everything in schmaltz (chicken fat), laid out trays of bread topped with… Read More →
Honoring the Odd Bits By Chris Cosentino
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 →
One of Boston’s Finest By Bob & Sue Ken Oringer has for years been one of Boston’s finest chefs offering creative specialties such as cold foie gras with candied rhubarb, soft-shell crab tempura with avocado emulsion, warm nettle soup with pea powder and cod cheeks, sea urchin and lobster in parsnip emulsion, and braised sassafras… Read More →
One of Boston’s Finest By Bob & Sue Ken Oringer has for years been one of Boston’s finest chefs offering creative specialties such as cold foie gras with candied rhubarb, soft-shell crab tempura with avocado emulsion, warm nettle soup with pea powder and cod cheeks, sea urchin and lobster in parsnip emulsion, and braised sassafras… Read More →
A Refreshing (& Surprising!) Summer Dish We’re big fans of gazpacho at my house, but this is a equally delicious substitute. Pair it with an ice cold Mexican beer like Tecate. The key is using nice, juicy tomatoes!
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 →
When I first heard of Man v. Food show, I was skeptical. So this guy goes around the country, attempting to conquer iconic food challenges (i.e. scarfing an entire 72-ounce steak at Amarillo’s Big Texan Steak Ranch), while we watch? But a few minutes into the show, I was hooked. Adam Richman’s wit, charm and seemingly endless… Read More →
When I first heard of Man v. Food show, I was skeptical. So this guy goes around the country, attempting to conquer iconic food challenges (i.e. scarfing an entire 72-ounce steak at Amarillo’s Big Texan Steak Ranch), while we watch? But a few minutes into the show, I was hooked. Adam Richman’s wit, charm and seemingly endless… Read More →
