Food is everybody’s business I celebrated Food Day (October 24) this year at Babson College. On Food Day Eve, I participated in an interactive panel with five Boston food heroes; Catherine D’Amato, Greater Boston Food Bank; Brandy Brooks, The Food Project; Fred Opie, Babson College; David Waters, Community Servings; JD Kemp, Organic Renaissance/FoodEx. We share our stories and… 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 →
Food is everybody’s business I celebrated Food Day (October 24) this year at Babson College. On Food Day Eve, I participated in an interactive panel with five Boston food heroes; Catherine D’Amato, Greater Boston Food Bank; Brandy Brooks, The Food Project; Fred Opie, Babson College; David Waters, Community Servings; JD Kemp, Organic Renaissance/FoodEx. We share our stories and… 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 →
From the Yucatan This Yucatan-style, roasted fish dish is simple, with big explosive flavors and reminds us all why Mexican cuisine is one of the world’s most popular.
Nose-to-Tail at Its Best Tony Maws’ acclaimed food at this Boston area bistro is rustic, yet contemporary, and speaks to his passion for local, seasonal and sustainable ingredients. Put yourself at the mercy of the chef and order the Ultimate Craigie Experience – an eight course tasting menu that will knock your socks off. Expect… Read More →
Nose-to-Tail at Its Best Tony Maws’ acclaimed food at this Boston area bistro is rustic, yet contemporary, and speaks to his passion for local, seasonal and sustainable ingredients. Put yourself at the mercy of the chef and order the Ultimate Craigie Experience – an eight course tasting menu that will knock your socks off. Expect… Read More →
One of My Favorite Ways to Use Leftover Turkey So, after the turkey tetrazzini, after all the turkey sandwiches and the potpies, I always return to this school-lunch classic. It’s one of the great comfort foods of all time, and if this doesn’t become a post-Thanksgiving favorite in your house, I will be shocked. Creamy and… Read More →
The Art of the Perfect Bird Over the years, I have mastered the art of roasting birds. One issue seems to perplex most cooks: keeping poultry moist when roasting. This problem is compounded by the fact that white meat cooks faster and dries out quicker than dark meat. Try these additional tips to solve all… Read More →
Save room for dessert Gooey, sweet pecan filling nested in a buttery crust. The perfect end to a Thanksgiving dinner. Serve with rum raisin ice cream.
On the side I make this puree as a side every Thanksgiving. It compliments the meal perfectly.
The best way to eat your vegetables These veggies are delicious on their own or with the included brown butter sauce recipe.
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.
