The Ultimate Party Food This recipe is one my father has served at every cocktail party he has ever had in his house. These gougeres always disappear fast, are delicious and addictively easy to make. They look complicated, but done once, you’ll realize that the process is really easy—and the freeze and serve option is… Read More →
Happy Thanksgiving! With my favorite holiday of the year just around the corner, I thought it would be timely to post some Thanksgiving help for the culinarily challenged among you. No holiday is as confounding as this one for the home cook who is expected to rise above the normal hellfires of daily cooking for… Read More →
Tim Ferriss & The Four-Hour Chef Learn to cook like a pro Andrew and Molly talk about Necco Wafers, The Moth, and walking dogs in Austin. Then, Molly chats with author Tim Ferriss about his new book, The Four-Hour Chef, which takes a look at rapid learning through the lens of cooking. Questions We want… Read More →
Tasty Travels I shared how to make one of my favorite dishes on the Tasty Travels epsiode of Food Network’s The Best Thing I Ever Made. These wings are sour, salty and sweet all at the same time. The plate will be empty before you know it. Get the recipe here. This is a segment… Read More →
Happy Thanksgiving! With my favorite holiday of the year just around the corner, I thought it would be timely to post some Thanksgiving help for the culinarily challenged among you. No holiday is as confounding as this one for the home cook who is expected to rise above the normal hellfires of daily cooking for… Read More →
Tim Ferriss & The Four-Hour Chef Learn to cook like a pro Andrew and Molly talk about Necco Wafers, The Moth, and walking dogs in Austin. Then, Molly chats with author Tim Ferriss about his new book, The Four-Hour Chef, which takes a look at rapid learning through the lens of cooking. Questions We want… Read More →
Tasty Travels I shared how to make one of my favorite dishes on the Tasty Travels epsiode of Food Network’s The Best Thing I Ever Made. These wings are sour, salty and sweet all at the same time. The plate will be empty before you know it. Get the recipe here. This is a segment… Read More →
By Paul Kahan
Gastronomic Excellence By Bob & Sue Representing the third generation of Michelin 3 star chefs at this location (the restaurant has held three stars since 1968), Michel Troisgros offers classic dishes such as grilled blue lobster in herb butter and “plin” pasta stuffed with mascarpone and parmesan in a black truffle sauce. He incorporates Asian… Read More →
Chicago’s Culinary Rockstar Paul Kahan was ahead of the farm-to-table curve when he opened Blackbird in the West Loop, he brought the city communal tables and small plates with Avec, a pig-lovin’ gastropub with the Publican, followed by Big Star taco bar in Wicker Park and now the artisanal butcher shop Publican Quality Meats. The serial restaurateur… Read More →
Gastronomic Excellence By Bob & Sue Representing the third generation of Michelin 3 star chefs at this location (the restaurant has held three stars since 1968), Michel Troisgros offers classic dishes such as grilled blue lobster in herb butter and “plin” pasta stuffed with mascarpone and parmesan in a black truffle sauce. He incorporates Asian… Read More →
Chicago’s Culinary Rockstar Paul Kahan was ahead of the farm-to-table curve when he opened Blackbird in the West Loop, he brought the city communal tables and small plates with Avec, a pig-lovin’ gastropub with the Publican, followed by Big Star taco bar in Wicker Park and now the artisanal butcher shop Publican Quality Meats. The serial restaurateur… Read More →
Portland’s Thai Destination Andy Ricker has garnered a national reputation (and a James Beard award) for his Southeast Asian cuisine at Pok Pok. Ricker doesn’t compromise traditional ingredients to cater to the Western palate, so don’t expect Asian “fusion” here – instead you’ll find a menu composed of foods he ate in restaurants, homes and markets while… Read More →
Second To None Put together black beans, a nice pork shoulder and a variety of peppers braised with a dark beer and you have my go-to chili recipe. Perfect for game day. Get the recipe here.
Portland’s Thai Destination Andy Ricker has garnered a national reputation (and a James Beard award) for his Southeast Asian cuisine at Pok Pok. Ricker doesn’t compromise traditional ingredients to cater to the Western palate, so don’t expect Asian “fusion” here – instead you’ll find a menu composed of foods he ate in restaurants, homes and markets while… Read More →
Second To None Put together black beans, a nice pork shoulder and a variety of peppers braised with a dark beer and you have my go-to chili recipe. Perfect for game day. Get the recipe here.
My Game-Day Specialty When I invite the guys over to watch football, I like to roast a ham or a few birds and lay out some buns and mustard, and I always serve this chili. I leave it next to the fireplace, so the pot stays warm, and let everyone help themselves. I put out… Read More →
Fresh Off The Boat Taiwan: Part 1 In this installation of Fresh Off the Boat, Eddie Huang reveals the eccentric underbelly of Taiwan – “anatomically correct” waffles at a night market, chewing betel nut for a buzz and late-night indoor sport shrimping. Stay tuned for Part 2.
Entrepreneurship & Innovation This fall I visited Babson College for Food Day (October 24). On Food Day Eve, I had the amazing opportunity to chat with six famed Boston chefs and restaurateurs; Skip Bennett of Island Creek Oysters; Michel Nischan of Wholesome Wave; Jamie Bissonnette of Toro and Coppa; Tim and Nancy Cushman, O Ya; and Todd Heberlein,… Read More →
Fresh Off The Boat Taiwan: Part 1 In this installation of Fresh Off the Boat, Eddie Huang reveals the eccentric underbelly of Taiwan – “anatomically correct” waffles at a night market, chewing betel nut for a buzz and late-night indoor sport shrimping. Stay tuned for Part 2.
Entrepreneurship & Innovation This fall I visited Babson College for Food Day (October 24). On Food Day Eve, I had the amazing opportunity to chat with six famed Boston chefs and restaurateurs; Skip Bennett of Island Creek Oysters; Michel Nischan of Wholesome Wave; Jamie Bissonnette of Toro and Coppa; Tim and Nancy Cushman, O Ya; and Todd Heberlein,… Read More →
Staff Meals Grub-a-dub-dub Andrew and Molly talk about staff meals and their importance to a restaurant’s success. Plus, Molly sits down with Doug Flicker of Piccolo in Minneapolis and Jody Eddy, co-author of Come In, We’re Closed: An Invitation to Staff Meals at the World’s Best Restaurants. Come In, We’re Closed: An Invitation to Staff… Read More →
Eat Pizza, Support Our Troops I’ve created two new pizza recipes for UNO Chicago Grill, a Greek Isles Mediterranean-style pie and the creamy Artichoke Bianco. When you buy one of these custom pizzas (or any new family-size takeout pizza), UNO’s will donate 10 percent of each sale to Services for the UnderServed (SUS), a non-profit… Read More →
Staff Meals Grub-a-dub-dub Andrew and Molly talk about staff meals and their importance to a restaurant’s success. Plus, Molly sits down with Doug Flicker of Piccolo in Minneapolis and Jody Eddy, co-author of Come In, We’re Closed: An Invitation to Staff Meals at the World’s Best Restaurants. Come In, We’re Closed: An Invitation to Staff… Read More →
Eat Pizza, Support Our Troops I’ve created two new pizza recipes for UNO Chicago Grill, a Greek Isles Mediterranean-style pie and the creamy Artichoke Bianco. When you buy one of these custom pizzas (or any new family-size takeout pizza), UNO’s will donate 10 percent of each sale to Services for the UnderServed (SUS), a non-profit… Read More →
A Modernist Approach Benu should be on everyone’s go-to list. Chef/owner Corey Lee’s East-meets-West modernist cuisine is phenomenal. Advice for anyone headed to Benu: order the tasting menu so you can avoid the decision making pressure. As your meal progresses, you’ll notice every dish that comes from the kitchen is a work of art in terms… Read More →
A Modernist Approach Benu should be on everyone’s go-to list. Chef/owner Corey Lee’s East-meets-West modernist cuisine is phenomenal. Advice for anyone headed to Benu: order the tasting menu so you can avoid the decision making pressure. As your meal progresses, you’ll notice every dish that comes from the kitchen is a work of art in terms… Read More →
The Intrepid Traveler Samantha Brown knows she has the best job in the world. As a veteran Travel Channel host, this globe-trotting junky elicits her natural charm and wit as she takes envious viewers on a tour of the world, exploring exotic cultures, cuisine and natural wonders. We quiz Samantha about holiday travel tips, her favorite… Read More →
The Intrepid Traveler Samantha Brown knows she has the best job in the world. As a veteran Travel Channel host, this globe-trotting junky elicits her natural charm and wit as she takes envious viewers on a tour of the world, exploring exotic cultures, cuisine and natural wonders. We quiz Samantha about holiday travel tips, her favorite… Read More →
A Japanese Classic Not since blackened redfish jumped out of Paul Prudhomme’s universe onto the international stage have so many been fascinated by one simple technique. You will enjoy making and eating this dish inspired by Nobu Matsuhisa’s version of this Japanese classic.
