Recently, after a trip from a New York City Persian restaurant Elena realized she had she could use to make a delicious and healthy meal for four.
I'm a 40-something gal, the same age Mom was when she gained 100 pounds. I've got a little extra meat, but it landed in the right places. I work out three times a week, have the energy to walk 60 blocks a day just for fun and can easily touch my toes, nose or most of my other body parts if I so choose.
"Recipes do not make food taste good, people do."
Yeah, sure, gator and deer hunting is fun too but this is the sort of thing that gets us chefs buzzing.
Like everyone, I like a good kitchen gadget that works, though I've never been suckered in by any of those sold by informercials on TV, when, 'if you call now, you get two extra thigamajigs and a whole set of steak knives!"
You've got to admit that he's a hard-working dude who's carved out a major niche for himself in the American culinary scene.
Sustainability is a big word that means a lot of different things to a lot of different people. Companies from Monsanto to McDonald's cloak themselves...
Art Basel opens in Miami on December 5th. If you want to sneak away from the parties, here is Find. Eat. Drink.'s guide to 10 places local bartender...
What is equally true is that as plush as some of these ingredients can be, there are a greater number of lesser regarded ingredients that are often overlooked by professionals and amateurs alike.
What goes together better than food and drinks? Nothing.
The eel which came second to last, had the lightest touch of wasabi between the fish and the rice. In one fluid motion, Jiro painted it with the sauce and put the sushi down in front of me. Eel is one of my favorite sushi dishes and I had never tasted anything like this eel before.
Chef John Besh is known for his New Orleans approach to cooking, in his restaurants and on TV. But how did he get inspired to even start cooking?
On November 11th, 2013 New York Magazine is having their annual New York Taste event, which highlights 40 of the best chefs in the city. Awesome savory will be here, but -- let's face it -- I'm here for dessert.
We don't often look at the outside influences of what goes on in a particular place, which inevitably seeps into the food on the plate. We don't think about the landscape, the people, the environment enough.
Charlie Trotter was the consummate chef. As a role model, mentor and great friend to so many of us chefs around the world, he will never be replaced. And for those of us lucky enough to eat at his tables, let's forever consider ourselves grateful.
Find. Eat. Drink takes you where the locals eat and drink by passing along ten recommendations from Charleston chefs and bartenders.
People are downright fascinated when I tell them I'm about to marry a chef. Celebrity chef culture is so pervasive in this country; chefs are today's new rock stars, wielding Japanese knives instead of electric guitars. It all looks so fun and glamorous. Right?