Scottsdale Arizona has quietly become a melting pot for incredible cuisine. We spoke with three of the area's top chefs - Charlene Badman at FnB, Samantha Sanz at Talavera and Tandy Peterson at The Phoenician's Mowry & Cotton - and how they're each pushing the boundaries on traditional cuisine.
Rezept für Pavlova mit Beeren, Vanille-Sahne und Baiser-Böden aus dem Kochbuch "100 Gerichte, die du gekocht haben musst, bevor du den Löffel abgibst" von Annette Sandner.
IN FRANCE’S MOST FAMOUS WINE CITY, A CADRE OF AMBITIOUS YOUNG CHEFS IS BRILLIANTLY REINVENTING THE RESTAURANT SCENE.
Cooking tips compiled from my years of teaching cooking class. Tips and tricks in the kitchen for making easy health recipes.
The conversation around Black food has been far too narrow.
These lessons from star chef Thomas Keller include how to butcher a rabbit and tips for saving freezer space.
In honor of Julia's birthday (August 15), we talked to 10 home cooks we admire on the Julia recipes they love they most.
Here's why it was totally worth it.
A few weeks ago we embarked on another photo shoot adventure with Chef Wolfgang Puck at his signature restaurant in Hotel Bel Air. We felt jazzed to be invited back again to document another special
By now, we’ve all been guilty of doing it. It’s one of the fastest epidemics that not even scientists can explain. Anthropologists and historians hundreds of years from now will find landfills of objects once known as a DSLR camera, lenses, hard drives and memory cards. To their surprise, they will discover that their ancestors and predecessors have been taking pictures, tons of pictures… of food?!
Everyone needs a good chilli recipe and this is my go-to version
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Everything is raw and you're a huge disappointment.
I’ve never been much of a baker, let alone a bread baker. It requires too much precision, too much time, and techniques I’m all together unfamiliar with. Give me some beans, maybe some sausage, some spices and tomatoes, and I’ll put together a savory soup. And I’ll run to the Wegman’s bakery for some freshly […]
The crust for this easy, impressive French apple tart is the pat-in-the-pan type that puffs up just slightly around the simply cut apple wedges.
We started with our very favorite homemade banana bread recipe and we made it even more decadent by topping it with sweet, creamy maple mascarpone.
232 sauce types and varieties. Learn how to prepare and cook them with the authentic recipes. Where to eat? Recommended traditional restaurants serving the best sauces.
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Beef short ribs with pumpkin, maple and paprika pureé. Serves 6 Beef short ribs 2.5 Kg Beef Short Ribs - Flaky Sea Salt & Fresh Black Pepper - Cooking Oil, for frying 2 Cups roughly chopped onion 2 Cups roughly chopped celery 2 Cups roughly chopped carrot 4 garlic cloves, roughly chopped 2 thyme sprigs 2 bay Leaves ¼ Cup tomato paste 2 Cups red wine 2 Cups chicken stock 2 cups beef stock Pumpkin, Maple and Paprika pureé 600gms Pumpkin, peeled and roughly chopped ¼ Cup cooking oil 1 tsp smoked paprika - flakey sea salt and fresh black pepper ¼ Cup maple syrup 1 Cup cream Fried chilli and orange breadcrumbs 4 Tbl canola oil or similar 1 Cup panko breadcrumbs 1 Finely grated zest and juice of 1 orange 2 red chilies – sliced super fine 2 Tbl Canola Oil ¼ Cup finely chopped flat-leaf parsley Pre heat your oven to 150 degrees. Place a large cast-iron skillet or similar over high heat. Season the slabs of beef ribs with liberal amounts of salt and pepper. Once the skillet is hot add a little cooking oil, and sear the beef ribs on both sides until dark and golden. Remove and place the slabs of ribs in a large roasting dish. Place the skillet back on the heat, and add a little more oil. Once up to heat again add the onion, celery, carrot and garlic. Cook these vegetables until they get plenty of color, then toss in the Thyme and Bay leaves, followed by the tomato paste, red wine and stocks. Bring up to the boil, scraping any crusty bits off the bottom of the skillet, then pour all over the beef ribs sitting in the roasting dish. Cover with tin foil, then place in the oven and cook for 3-4 hours, checking the ribs after 3 hours. The ribs are ready when the meat is soft and pulls off the bone easily. Remove from the oven, let the ribs cool in the stock completely before carefully removing and refrigerating. Heat up the cooking liquid in a saucepan, strain and discard the vegetables and solids. Refrigerate the stock until required. To make the pumpkin pureé, preheat your oven to 200deg. Place the pumpkin in a sized a bowl with the cooking oil and smoked paprika, then season with salt and pepper. Toss together. Tip the ingredients into a roasting dish and roast for 40 minutes, until the pumpkin is caramel in colour and softened through. Pour over the maple syrup, and cook for a further 5 minutes. Remove from the oven, and scrape the contents of the dish into a large saucepan. Place over medium-low heat, then add the cream. Simmer for 10 minutes or so, then use a stick blender to puree until silky smooth. If it’s a little dry or thick add a bit more cream or a little water. Taste and add more seasoning if necessary. Refrigerate until required. To make the fried chilli and orange breadcrumbs, place a medium-large frying pan over medium-low heat. Once hot add 2 tablespoons of oil, followed by the panko breadcrumbs, fine orange zest and juice. Toss and stir the breadcrumbs until they turn a lovely golden colour. Remove the pan immediately and spread out on a tray to stop the cooking. Place the pan over high heat. Add the remaining oil and, once hot, add the chili. Fry for 1-2 minutes, or until the chili begins to go golden brown around the edges. Remove with a slotted spoon and place the crispy fried chillies on kitchen paper to drain and let cool. Combine the fried chilli with the orange breadcrumbs and toss through the finely chopped parsley. Season and set aside Preheat your over to 165deg Place the short rib stock in a saucepan and place over medium heat. Bring up to the boil, then turn down to a simmer. Allow to reduce to sauce consistency. Take the slabs of ribs and, while cold, slice between the bones to create individual ribs. Place these in a roasting dish, pour over the reduced sauce, cover with tinfoil and place in the oven for 30 minutes, until the short ribs are hot through. Heat up the pumpkin pureé in a saucepan over low heat, stirring as you go, or microwave until hot. To serve, divvy up the puree onto warm plates, add a rib plus some of the sauce, then finish with a liberal sprinkle of fried orange and chili bread crumbs. A green salad or a simply cooked green vegetable would make a great bed partner. Eat now.
How To Price Food To Sell OnlineSince sales are your restaurant's primary source of revenue, pricing food becomes the driving force behind its success. Food pricing has a direct effect on your ability to finance key aspects of your market, such as kitchen utensils, services, labor, utilities, and ingredients. Therefore
Anthony Bourdain is the kind of chef/TV show personality who will show you the Montana hotel room where a former director went on a coke and shooting binge, and then go downstairs to tell you about the buffalo meat something he's eating. Then other nights he ends up in the
The world of private chefs is tough, competitive, and constantly evolving. Black chefs are dramatically underrepresented in management and...
A few weeks ago we embarked on another photo shoot adventure with Chef Wolfgang Puck at his signature restaurant in Hotel Bel Air. We felt jazzed to be invited back again to document another special
By now, we’ve all been guilty of doing it. It’s one of the fastest epidemics that not even scientists can explain. Anthropologists and historians hundreds of years from now will find landfills of objects once known as a DSLR camera, lenses, hard drives and memory cards. To their surprise, they will discover that their ancestors and predecessors have been taking pictures, tons of pictures… of food?!
Helen Rosner writes about how Niki Nakayama’s kaiseki restaurant became a highly coveted reservation in L.A.
Everyone needs a good chilli recipe and this is my go-to version
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Photographer Bill Sallans shoots with Top Chef winner Kristen Kish and her team during live service in the restaurant kitchen.
“You definitely have to wear a mask.”
Photoshoot In the kitchen with Wolfgang Puck and Alain Ducasse . World famous Chefs cooking in kitchen together and we photographed them during this event
Recently did a photoshoot of 3 Executive Chefs for a Magazine. This is one of the portrait shots for inside the magazine. Strobist: - 1 x 47" Octabox overhead - 2 x small Softboxes with grids on sides for rim lighting - Large white reflector for fill below talent - Large white reflector for fill camera left - Powered using Mini Vagabond - Metered with Sekonic L-358 - f/9 1/160 @ 100ISO - 5D Mark II with 70-200mm L f/2.8 II www.danielhopper.com.au
Scottsdale Arizona has quietly become a melting pot for incredible cuisine. We spoke with three of the area's top chefs - Charlene Badman at FnB, Samantha Sanz at Talavera and Tandy Peterson at The Phoenician's Mowry & Cotton - and how they're each pushing the boundaries on traditional cuisine.
