Daily news headlines dampen the message of the Yuletide. Thankfully there are, and always have been, organizations and individuals that demonstrate when our intentions are focused on peace-making and global welfare, we as a world community can live together in harmony.
What better time than the holiday season to celebrate the bounty of California? To make it easy for you, the Conservancy asked chefs and food producers to share a favorite recipe that features sustainable, seasonal ingredients.
This question originally appeared on Quora. Answer by Jonas M L...
Late last month, chef Daniel Corey was awarded a Michelin star for the second year in a row. Just a few days later, I was invited into his kitchen at San Francisco's Luce restaurant.
Why do we have this urge to eat food that nobody else is eating?
In the United States, all you have to do to get a snazzy piece of paper saying "Master Chef" is to pay the ACF $4,000 and sit through a few tests which are below the rigors of an apprentice in Europe. Or you can participate in Gordon Ramsay's idiotic show.
I am not "the best" at anything. I can do a few things adequately. I can drive a 5-speed on the steepest hills in San Francisco. I can captain a sailboat. I can do a back handspring (at least, I used to be able to do this). But that's hardly "the best."
After a huge culinary bash in New Orleans, I head back to Charleston -- with some stops for great meals along the way, of course.
After a drive through the Deep South, I arrived in New Orleans just in time for Halloween in the French Quarter.
My road trip continued through the Deep South with some fantastic dinners -- and a happy surprise for breakfast.
I left Charleston before sunrise for the Sunday Supper South event in Atlanta a few days ago -- and stopped for some great meals along the way.
It's actually the original fusion cuisine, creatively using vibrant ingredients and fed by a cultural heritage that includes not only the obvious (Spanish and indigenous) but also immigration from China, Japan, Africa, the Middle East, Italy and other European countries.
"Cooking is all about compromising. You never have enough time, enough ingredients, enough skill. If I have good ingredients, I try to take advantage of them, but I don't always have the best." -- Mark Bittman
Called the "world's most daring restaurant," Fäviken, located in northwestern Sweden, is run by chef Magnus Nilsson -- who has been described as "part Viking lumberjack and part Shaman."
The Michelin Guide to restaurants has been around for more than 100 years and claims more gravitas, by sheer longevity, than most other dining guides. Recognition bestowed by this particular institution can make or break a restaurant.
I can usually tell if someone is going to make it in the industry after a couple of minutes with them. So, in order to speed up the process, I thought I would jot down a couple of tidbits that can help a young chef navigate the decision-making process.
Beets are the triple homicides of the vegetable kingdom: Everyone avoids them because of the messy red stains. But beets are my almost-favorite vegetable, trailing only Brussels sprouts (the Elephant Men of the vegetable kingdom) and a spinachy green known as pigweed.