Recipes for cooking Michelin-rated food in your own kitchen
Fancy fine dining but not sure where to go? Here are some recipes so you'll always find that starry flavour in the comfort of your own home Bryan Webb, Michelin star chef at Tyddyn Llan restaurant with rooms in Denbighshire, has been joined by acclaimed chef Ian Bennett, whose previous posts include a stint at the three Michelin star Waterside Inn ... (more)
Fri Jul 25, 2014
The Best Charcuterie Plates in Toronto
The best charcuterie in Toronto isn't just plates of cold cuts and cornichons, but rather an old world craft taken up with great reverence and gusto by a new wave of hog-wild chefs.
Roast duck with cherries
It is the sweet and sour element that gives these cherries their special affinity with the richness of roast duck In the textbooks, this dish is generally known as Canard Montmorency, not in homage to the dog in Jerome K Jerome's Three Men in a Boat but in recognition of the excellent cherries from the town of that name.
Burger Friday: The Rookery
The burger: At the Rookery , the small-plates/cocktails side of Travail Kitchen and Amusements , scale is everything.
Nutter in Paris for lame-duck confit?
The mayor and his wife, Lisa Nutter, yesterday arrived in France for an official six-day trip to promote international business interests in Philadelphia.
Thu Jul 24, 2014
Lunchbreak: Qulinarnia chef Agnes Janowska makes duck breast
Ingredients: 2 7 oz duck breasts with skin on 2 medium size bok choi 1 medium pear 1 cup whole lentils 2 cups chicken broth 2/3 cup blanched chanterelle mushrooms 1/3 cup fine chopped red onion 1/3 cup cranberry sauce 1/6 cup cabernet-sauvignon wine 2 Tablespoons sauvignon-blanc wine 1/2 teaspoon Polish-style horseradish pinch of chopped parsley ... (more)
Wed Jul 23, 2014
At La Petite Grocery, chefs from around the region come together for seasonal dinner
Chef owner Justin Devillier chats with patrons in the dinning room at La Petite Grocery on Magazine Street Tuesday, Oct. 15, 2013.
Tue Jul 22, 2014
Durham is almost perfect
He taught me the secret to truly great guacamole. He taught me how to make duck confit.
Who Knew There Was Basically A Free In-N-Out Shuttle At LAX?
You'll find a Shake Shack restaurant right in Terminal 4 at JFK, but this is not the case with In-N-Out at LAX.
Mon Jul 21, 2014
River Front Times
The menu at taste changes with some regularity, but pork is always a safe bet , while the hand-cut noodles with black pepper and Pecorino cheese are simple and sublime.
A Foreigner's Survival Guide to Ordering and Eating Peking Duck in Beijing
The title of this post is misleading: it's actually not that difficult to figure out how to eat Peking duck as a foreigner.
The Salinas Californian
A fitting farewell to Chef Matt BoltonA fitting farewell to Chef Matt ...
It was nice to see Wine Director Fried smiling as he poured generous glasses of Alfaro pinot noir rose, to accompany the passed appetizers.
Sun Jul 20, 2014
Food fight ... someone will be going home from the final six.
Well, this is it folks. The final week of MasterChef. It's like being in Dallas on the day JKF was shot.
Fri Jul 18, 2014
Indianapolis Business News
DINING: Newcomer Union 50's creativity marries cuisines
First there was Pizzology, opening in the old Aesop's Tables space. Then, Nine Irish Brothers emigrated from West Lafayette to set up shop.
The case of the most delicious Confit de Canard
JUST in time for the French National Holiday, Le Quatorze Juillet a.k.a. Bastille Day, which is celebrated on July 14, is this story of my friend's search for Confit de Canard or Duck Confit, that classic fat-rich French dish.
Aaron Forman and his partners have taken what was once an excellent neighborhood restaurant and turned it into something sublime, with a beautiful rustic interior, wide-open kitchen and talented floor staff.
Thu Jul 17, 2014
Brunch Wire: The Willows has joined the weekend...
The Willows has joined the weekend brunch stakes, offering a bevy of wild offerings from the minds that brought you pork-belly donuts.
11 Ways To Upgrade Your Tacos, Because We All Need It
Tacos are one of those foods that will never be boring. From Baja fish tacos to crispy carnita tacos, there so many ways to make and eat a taco that we could chow down on a different variation every day of the week and never get tired of it.
Wed Jul 16, 2014
The Trapiche Room offers a tranquil oasis off the Brickell jungle
The mahogany table was set with starched white linens. The silver flatware was polished to a dull gleam and a large assortment of wine glasses sparkled in the glow of the J.W. Marriot's Trapiche Room restaurant.
The chef of Le Jardin in Edgewater on home cooking
FranA ois Gilaga of Elmwood Park started cooking as a teen, working in kitchens in France, Belgium, Italy and Germany.