When you think of garnish, you probably picture a sprig of parsley or mint, a sad radish rose, a carrot curl, or doodle of sauce, or some barely edible flower that has decorated plates for a hundred years - and still …
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I’ve been cooking pretty seriously for 25 years now, and in the process I’ve had the opportunity to watch lots of other people in the kitchen. I’ve learned something from everyone I’ve ever cooked with, and also noticed …
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As a vegetarian, one of the things I hear all the time is “I’d like to eat less meat, but I just don’t know how to plan a vegetarian meal.” Without the familiar routine of building a plate with meat at the center, many …
Read MoreTwo cans of Pringles later, my studio was in ruins I couldn't agree more with Chef Richard. Properly crispy latkes, the well-browned cheese atop lasagna, a simple but crispy corn quesadilla, or good homemade …
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Amuse bouche of avocado, kumquat, green onion, jalapeno, mint So I came home with some kumquats, and, in the mood to just play with a fun ingredient, set about creating an amuse bouche. I never meant it to be part of …
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Superb EVOO infused with Mandarin from ChefShop.com I'm not the first person to observe that Americans have a crazy, conflicted relationship to fat. We love it, and eat far more of it than probably just about any …
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