Vegan egg yolk, crab cakes made from hearts of palm, artichoke oysters are stand-outs on the menu at Crossroads in West Hollywood.
Mei Wong was not pleased to learn her five sons were determined to be restaurateurs, though eventually that decision would bring the kind of joy any mother would treasure.
It's called tamagoyaki, and you can make it at home
Michael Solomonov’s Israel-inspired restaurant empire has come under scrutiny by pro-Palestinian protesters, who accuse him of complicity in attacks on Gaza
Marco Pierre White reveals his house policy banned staff from asking customers if they had enjoyed their food
A kolacky is a small dinner roll-like pastry which is folded, enclosing filling in the center. The most common fillings include prune, poppyseed, apricot, apple, blueberry and raspberry. both open-faced and closed-face kolackys were made in Czechoslovakia. the closed kolacky came into being because the fruit in the open-faced buns would get all over the working man's lunch bucket. The men had their wives fold over the pastry so it wouldn't mess up the other things in the lunch bucket. This is a old recipe from my grandmother who came from Prague Czechoslovakian at the turn of the 20th century.
"I was getting messages from influencers requesting that we send free stuff so they could post it on their profile. I was like, fucking hell, this is such a piss take," he said.
Explore hotels that have been tried, tested and rated by our experts
RACHAEL Ray has dropped a new trailer ahead of her anticipated return to television. The 55-year-old chef’s talk show was canceled last year after she decided to focus on other endeavors, inc…
TV chef and restaurateur Marco Pierre White, 48, was the first Briton to win three Michelin stars.
As a request from my friend at Keto-Group, I’m going to show you how to ketofied the famous Mochi that comes from Japan This snack is also my previous cracks when I was so so Fat and diabetic…
From countess to political prisoner to palace chef, Maria Guyomar de Pinha lived a life fit for the screen.
Ukrainian foods belong to the Eastern European cuisine. Ukrainian borscht, varenyky, and salo might be familiar to many of you. Indeed, traditional
A memoir and cookbook from the creator of the gourmet Korean-Mexican taco truck Kogi, the star of Netflix's "The Chef Show," and the culinary advisor to Jon Favreau's film "Chef." “Roy Choi sits at the crossroads of just about every important issue involving food in the twenty-first century. As he goes, many will follow.”—Anthony Bourdain From the maverick chef the New Yorker called “The David Chang of L.A.” comes a cookbook that’s as inventive, creative, and border-crossing as the city to which it pays homage: Los Angeles. Los Angeles: A patchwork megalopolis defined by its unlikely cultural collisions; the city that raised and shaped Roy Choi, the boundary-breaking chef who decided to leave behind fine dining to feed the city he loved—and, with the creation of the Korean taco, reinvented street food along the way. Abounding with both the food and the stories that gave rise to Choi's inspired cooking, L.A. Son takes us through the neighborhoods and streets most tourists never see, from the hidden casinos where gamblers slurp fragrant bowls of pho to Downtown's Jewelry District, where a ten-year-old Choi wolfed down Jewish deli classics between diamond deliveries; from the kitchen of his parents' Korean restaurant and his mother's pungent kimchi to the boulevards of East L.A. and the best taquerias in the country, to, at last, the curbside view from one of his emblematic Kogi taco trucks, where people from all walks of life line up for a revolutionary meal. Filled with over 85 inspired recipes that meld the overlapping traditions and flavors of L.A.—including Korean fried chicken, tempura potato pancakes, homemade chorizo, and Kimchi and Pork Belly Stuffed Pupusas—L.A. Son embodies the sense of invention, resourcefulness, and hybrid attitude of the city from which it takes its name, as it tells the transporting, unlikely story of how a Korean American kid went from lowriding in the streets of L.A. to becoming an acclaimed chef. Product DetailsISBN-13: 9780062202635 Media Type: Hardcover Publisher: HarperCollins Publishers Publication Date: 11-05-2013 Pages: 352 Product Dimensions: 7.84(w) x 9.36(h) x 1.32(d)
Indigenous foods matter, and maybe now more than ever, said chef Sean Sherman, the Oglala Lakota founder of The Sioux Chef. Sherman and his colleagues are preparing to launch a new project, The Indigenous Food Lab.
Check out the photo galleries from every season of "When Calls the Heart."
The Melbourne chef and restaurateur shares the secrets to his giant, perfectly crisp deep-fried dish (without caving to the pressure to call it anything else). “It’s all about the batter,” he says.
Eighteen years ago, Anthony Bourdain paved the way for a generation of chefs to pen their memoirs. Chefs from all walks of life are sharing the stories of their climb to success. Which of these chef's memoirs will you read?
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When it comes to pasta puns, the pasta-bilities are neverending. Here's a heaping helping of puns about spaghetti, lasagna, fettuccini, and more.
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Looking for the perfect caption to pair with your foodie photos on Instagram? Check out our collection of chef quotes and captions!
No, nobody is messing around with your food.
Yes, you would say: why a baker? But. Have you notice the number of newly-opened shops specializing just in bread or in pastry in general? Hand-in-hand goes the number of people visiting them, of course. People get fed up with all that is artificial and – more importantly – all that tastes the same with the products from large manufacturers that have flooded the market. Why not, then, become a pastry chef and an artist?
If you are considering a career in the kitchen, one of your questions may probably be “What do chefs wear in the kitchen?” Click here to find out.
Award-winning pastry chef Lisa Donovan traces the arc of her career through her kitchen notebooks.
The history of the Chef's Uniform, complete with all of the parts, the jacket, side towel, apron, trousers, shoes, and the toque.
this is an informational writing for those in the culinary profession who are seeking vacant job positions for chefs.
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It's called tamagoyaki, and you can make it at home
A prescription with the worst handwriting and a menu with the most exotic names have just one similarity- only the respective owners know the depth of every single word they write and the rest just rely on their skills for results. This day, however, calls for everyone to celebrate the true con artist behind such cures that feed our souls with the very best foods.
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