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Displaying Results 1 - 70 (of 70) for All Content
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Cupcake Craze!Cupcakes figure prominently in many childhood memories of birthday parties and sprinkles and so much more. But cupcakes are not just for kids anymore.
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Mardis Gras Recipes: Cajun Boneless Buffalo Wings with Chef Mark GasquetWith more than 50 years of experience as a chef, many spent in his home state of Louisiana, Chef Mark Gasquet always looks forward to Mardi Gras.
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15 Years to Become a ChefRaised on Long Island, Warren Lewis had dreams of designing bridges, not menus, but eventually he got the cooking bug.
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As Good as it TastesWhen someone visits Marco Island in Florida, many quickly make a beeline to Gino's Olde Marco Trattoria where head chef Henry Geronimo has been turning out fantastic pizza and Italian dishes for almost 5 years.
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Seven Personality Traits of a Culinary ProfessionalFind out if you have the characteristics similar to those of a culinary professional.
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The Lure of the KitchenWhen he graduated high school back in 1979, Scott Boswell realized that those who cooked "were called cooks, and not chefs," so he decided to go to dental school. That didn't work out so he went into banking.
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To Me, Food is LifeGeorge Llorens grew up in Barcelona, Spain and his mother realized his gift for food when he was very young.
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Classy Champagne CocktailsThere are plenty of classic champagne cocktails out there, but check out these variations on the theme. Serve them proudly and responsibly.
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Tuna TartareAs a personal chef in Massachusetts, Chef William Ference knows how to enjoy a good old fashioned Fourth of July celebration.
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Extraordinary Meals with American LambAmerican lamb has a wonderfully mild flavor that can be enhanced by a myriad of enticing marinades, simple herbs or robust spices, making it a perfect fit for today's trend toward more flavorful and healthful food.
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Valentines Day DinnerWhen it comes to holidays requiring a special dinner, Valentine's Day ranks high on the list.
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Chef Marcellino Verzino Recommends a Tomato Bruschetta for Valentine's Day PartyWith wife Sima by his side, Chef Marcellino Verzino of Marcellino Ristorante in Phoenix has "lots of love in mind" when making a meal on Valentine's Day.
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St. Patrick's Day Recipes - Chef Ralph PaganoFormer Hell's Kitchen runner-up Ralph Pagano has worked in kitchens all over the world, and as host of TV's "Pressure Cooker" continues to travel and cook in different countries.
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Honing a CraftAs a 16-year-old, Mark Dommen's father demanded that he get a summer job, so he took a job as a dishwasher at a local restaurant.
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Making a Name for HimselfBy the time Todd Barrett arrived in Hawaii with his wife and daughter in 2000, he knew that making a name for himself on the island as a premier chef was his goal. But 20 years earlier, he wasn't sure what direction he was going to take.
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St. Patrick's Day Recipes - Chef Alan LakeChicago's own Alan Lake has been designing innovative specialized menus and kitchens for restaurants and movie theatres while consulting and researching throughout the world.
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How to Read a Wine BottleYou can learn a lot from a wine bottle. The following guide was created to offer a glimpse into the world of wine bottles as a way to understand their form, function, and aesthetics.
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Chef Jon Gatewood Delighting Customers with Locally Produced IngredientsFor Valentine's Day, Chef Jon Gatewood recommends a meal of fresh ingredients.
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Megan Garrelts Helps Make a Wonderful Valentine's Day BrunchMegan Garrelts, owner and executive pastry chef for Bluestem in Kansas City, remembers many fond Valentine's Day celebrations from her childhood.
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Southern SensibilitiesChef Barry Maiden relies on his teachings of Southern food techniques in preparing the menu for his own restaurant, Hungry Mother in Boston.
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Spaghetti - Without the Carbs!'˜Tis the season! No, we're not talking about holiday shopping, unless you're purchasing winter squash!
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My So-Called RetirementAs a teenager, Bill Moore would watch his older sister cook and wanted to share in the joy of cooking.
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White Bean and Sausage Chili with Chef David BullA lifelong Pittsburgh Steelers fan, Chef David Bull, Chef Partner LaCorsha Hospitality Group LLC, in San Antonio, Texas, always enjoys preparing food for Sunday football.
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Q & a with Chef Wylie DufresneBorn in Providence, Rhode Island, Wylie Dufresne is the son of a designer and restaurateur. After college, he enrolled at the French Culinary Institute in New York.
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The Shell GameShellfish have pleased humble coastal dwellers as well as posh Parisian restaurant patrons for centuries. The combinations of preparations are endless.
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Irish WhiskeyAccording to the Irish, they were the first to distill whiskey. Instead of arguing about who made the first whisk(e)y isn't it better to just sit down and enjoy a glass.
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Warm Drinks for Chilly DaysNothing stops your shivering on a cold day like a hot drink, and the addition of alcohol warms you from the inside out.
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Cooking with the SensesHave you ever had a meal that really impressed you and left you wanting more? In this article, I will discuss how various components of a dish affect the senses, and how the chef might use those to their greatest potential.
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Healthy Resolutions: Healthy Cooking TechniquesWant to make this the year that you improve your eating habits? We've got good news for you: just changing your cooking techniques can make a dramatic difference in your health '" and waist line!
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5-a-day: Adding Fruits and Veggies to Your DietNow that the "eat-only-bacon-and-eggs-and-steak" fad has faded, we're all paying increased attention to the benefits of fruits and vegetables
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Holiday Wine Guide: Red and White Will Do You RightStop mulling over what to buy this Holiday season and give a gift that you know will be well appreciated: a bottle (or two) of wine.
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Christmas - the Spirit of SharingSharing food is one of the most time-honored human activities that draws us all together during the holiday season.
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Baking Holiday Memories; How to Hold a Cookie ExchangeCookie Exchanges are both a wonderful way of connecting with friends and getting most of your holiday baking out of the way.
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Warm Pine Nut Gooey CakeExecutive Chef Troy Thompson's first culinary experience was making dough and pastries for a bakery where he was initially hired to wash pots.
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Christmas Dinner Menu: Historic Christmas DinnerChristmas time brings people together to celebrate and indulge in a sumptuous meal. This historic menu resembles what Christmas might have been like for an affluent family at the turn of the 20th century.
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Friendship Cake Appeals Even to Fruitcake HatersFruitcakes are a staple of the holiday season, but what if you don't like them?
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Picking the Perfect Party WineYou have no idea what is on the menu but it would be rude not to bring a bottle of wine. As you enter the wine shop you look at the thousands of bottles lining the walls. "How will I ever pick a wine?" -
Holiday Party AppetizersMany hosts or hostesses often rely on the classic cheese platter, or traditional stand-bys like chips and salsa, or breads with dipping oils to tie their guests over until dinner.
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George's Toss-and-Tumble Cheater's LasagneChef George Germon and his wife Johanne Killeen have been cooking together for three decades and recently celebrated the 30th anniversary of their first restaurant, Al Forno, in Providence, RI.
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Eat Well and Be Merry: Ideas for a Healthy HolidayYou can still celebrate and be merry while staying on a positive track for wellness. What's the trick?
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Double Chocolate Bread PuddingDan Gaus, chef, food consultant and author of the New Orleans inspired "DamGoodSweet: Desserts to Satisfy Your Sweet Tooth, New Orleans Style," has been baking ever since he could first walk in the kitchen and has a number of great baking recipes.
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French Onion SoupThe arrival of Fall ushers in soup season'"the time of year when a simmering stockpot means that dinner will be warming and delicious.
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Slow Cookers and Crock-Pots®Slow Cookers have experienced a renaissance as chefs are discovering how useful they are for more contemporary dishes than the "hunk o'beef" variety.
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Wellness: Chicken SoupsA steaming bowl of golden chicken soup '" it's been called grandma's penicillin, but is it really? Millions of ethnic grandmothers around the world have served it for thousands of years.
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Entertaining Made Easy"The process of blending old with new is key to the success of the party. Many people focus on just the decor, food and the drink. I have found that it is the chemistry between the guests that is key to success."
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The Perfect TurkeyThis step-by-step guide will take you along on your quest to create the perfect turkey for you and your loved ones to enjoy.
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Family Holiday CookingWelcome to fall and all the flavors of this season. I particularly like this time of year and the options available to me of locally available products. One of my favorite meals to prepare all year long is a traditional Thanksgiving menu.
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Holiday Wines: Sparkling Selections and Sweet SurprisesOther types of bubbly, such as prosecco from Italy and cava from Spain, offer the same allure at a fraction of the cost of high end French brands.
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Pastry Chef Counts on His Team for Holiday RushPastry chef Alfredo Fernandez will bake about 5,000 cookies a day in December. It's a good thing he has lots of help.
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Thanksgiving SidesIt's that time of year again and many home chefs are scrambling to be a little creative for turkey day.
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Celebrating National Apple MonthOur nation has been celebrating the glory of apples since 1904, when National Apple Week was born. -
Fall New Mexican FeastRegardless of the type of hot pepper you like, New Mexican chiles'"a pepper that somewhat resembles the better known Anaheim pepper'"are notoriously addictive. -
Pumpkins Shine Past HalloweenIt's been picked, carved, lit up and even smashed, but it's not done yet. The "Great Pumpkin" is just getting started. -
Fascinating Facts About the SandwichThe sandwich is said to have originated over two thousand years ago with various combinations of meats and cheeses placed on bread or in pastry. -
Fresh Apples Make the PieNothing tops off a Thanksgiving meal like a warm baked pie. Everyone has a favorite, but apple usually tops the list. -
Q & a with Chef Scott BrandoliniAn American Culinary Federation-certified chef, Brandolini is trained in the classic French style of cooking as a graduate of Le Cordon Bleu School in Cambridge, Mass. -
Fall Bounty Makes Great Comfort FoodFall is Chef Bo Maisano's favorite time of year for seasonal ingredients. The executive chef of The Tin Table in Seattle, Maisano is originally from New Orleans. -
Reaping the Benefits of Fall HarvestWhile October and November bring turkey and traditional pilgrim-style meals to mind, it's not what's on the menu at one of the city's oldest Italian restaurants.
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HalloweenIf your to-do list acquires a length more scary than a witch's brew, take a page from an event planner's cauldron of advice: ask friends or family to help! -
Q & a with Chef Eric BachChef Eric Bach was born and raised in the suburbs of D.C., an area saturated with Vietnamese, South American, Chinese, and Chesapeake Bay cooking. -
Your Mother's Meatloaf Never Looked like ThisWhen the term home cooking is used, a few classic items come to mind. Meatloaf is at the top of the list.
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Teaching the Next Generation"My first memories of food were in New Orleans where I grew up," he said. "When I moved to Texas there was a whole different cuisine; a different kind of spicy. I still use the food from my childhood in my cooking today."
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Party with a Purpose ® Helps Food BanksFootball season is just a few weeks in, but Chef Eddie Matney already has plans for Super Bowl XLIV in Miami.
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Double Chocolate Bread Pudding"One of my favorites to do this time of year, with it being a little cooler, would be the double chocolate bread pudding with bourbon caramel sauce," he said. "But if you don't have as much time, you could always make a simple pie."
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Fresh Apples Make the PieNothing tops off a Thanksgiving meal like a warm baked pie. Everyone has a favorite, but apple usually tops the list.
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Pumpkin Scones"Pumpkin scones are one of my favorite comfort foods, the color is exquisite, and the texture and taste is fabulous," she said. "This scone mixture is a bit firmer than the traditional scone mixture."
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Take a Trip to Napa ValleyWineries seem to be popping up all over the place. To date every state in the United States boasts at least one winery. Some of the wines produced are very good and some are excellent.
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AMEX - American Culinary MeccasIt's a great time to be a food lover in the United States. Whereas the US had long been considered a runner-up to Europe in terms of the quality of restaurants and the availability of ingredients, the tide has clearly turned. -
The Culinary Industry: Rich with OpportunityDespite the stagnant economy, the restaurant and food service industry in America continues to thrive.
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Growing Up, the Italian WayAs a teen, James Distefano would spend time in the New Jersey kitchens of his mother and grandparents and developed a love for food.