This article presents 10 essential cooking tips from professional chefs to improve your culinary skills. The first tip reminds us of the importance of keeping
Know who is who inside the kitchen and learn the difference between a Chef De Cuisine and an Executive Chef ...
A new competitive cooking show with kids ages 8-13 sounds like it would be the most annoying thing ever. Instead it is absolutely delightful, and here's why.
We've got a vegan Thanksgiving cheat sheet just for you. Check out our vegan substitution list to find animal-free milk, broth, butter, and more.
This delicious kimchi risotto recipe is a genius Korean-Italian fusion dish. Topped with a poached egg and crispy seaweed, this makes an excellent, comforting bowlful.
A look at the fairy-tale food of Atelier Crenn: Metamorphosis of Taste.
Steam Eggs Instead of Boiling!: First of all, I have to tell you that I *heart* experiments. I am a former laboratory scientist and I miss testing variables, so sometimes I have to make up my own tests at home. Yes, I realize that what I just wrote is kind of sad. But to your b…
At 75, French chef Jacques Pepin has spent the greater part of his life in a kitchen savoring food. But he's not yet ready to put his career on the back burner. Today he's the author of 23 cookbooks and has hosted 12 cooking series. His latest cookbook will be released in October.
Want the deliciousness of peanut butter recipes without all the calories? Say no more...
Cod with fresh-tasting salsa verde is one of the most beloved dishes in Spain's Basque country. It's delicious with a rosé from Rioja.
What is food without Instagram? And what is Instagram without food?
Wolfgang Puck's Potstickers Recipe
Add another classic to your repertoire with our version of chicken Parmesan, or chicken Parm, if you're into the whole brevity thing. We have you bake the chicken instead of deep-fry, meaning you can get rid of that hot oil, but still turn the flavors up to 11 (double-check our math on that one). Served with spaghetti and zesty marinara, you'll want to keep this recipe handy to enjoy again and again.
Some store staples like salad dressing, hummus, applesauce, pancakes, and guac are much tastier when you use simple recipes for them at home.
An intriguing oxtail lasagne recipe which uses thin strips of celeriac instead of pasta
Some store staples like salad dressing, hummus, applesauce, pancakes, and guac are much tastier when you use simple recipes for them at home.
Even if you have your dream job and enjoy it thoroughly, it is normal that there are parts of it that are less exciting than others and maybe even insufferable. Most jobs involve more than just doing the task you like.
Meghan Markle recently took to social media to showcase the exquisite jam jars received from her newly launched lifestyle brand, American Ri...
This trick will make your pasta dishes much better!
Instead of the same ol' meats and cheeses, Chef Millie Peartree shares how you can use soul food to make a soul-cuterie board for your next gathering.
The new year brings us plenty of new opportunities and together with is a bounty of fresh produce. We decided to not go with cliché theme of healthy food for the new year but instead side step to a Fresh Produce issue. The Foodie Magazine team has came together and created a list of articles celebrating the greenest, freshest and most succulent harvest of foodstuff available.
While most recipes for chicken Florentine use chicken breasts, I prefer seared chicken thighs instead since they are juicier and you get that crispy skin.
Chef John's version of this classic Thai dish, made with freshly chopped chicken thighs and fresh basil, has a rich sauce that cooks down into a caramelized glaze.
Ah, the great American melting pot.
Here's why it was totally worth it.
Hi love, welcome to the Nordic Cooking Favorites! As a chef, I believe that food is essential for our optimal health and that a plant-based diet is the key to achieving it. My personal mantra of "plant over processed" guides my own eating habits and those of my entire family. I have firsthand experience of the transformative power of this way of eating after struggling with various health issues such as IBS, Celiac disease, allergies, brain fog, and chronic fatigue. Instead of relying on expensive specialists and trendy diets, I made a complete shift to a plant-based diet and want to share my journey with you. This book features my top recipes including smoothies, bowls, comforting plant-based meals, and indulgent treats, as well as bread recipes for healthy living. These recipes are easy to master and I want you to have fun with them. Cooking is all about learning to add something naturally to the dish because you have a feeling it would taste good. So my risotto recipe in here will invite you to add peas, or asparagus or mushrooms. It is good to be flexible - because I dislike recipe collections so much that contain expensive ingredients and long shopping lists. Cooking is a feeling and I want you to be able to master that feeling in your own home. Love, Louise
Have you ever eaten a salad and thought, “I want these flavors, but in burger form?” Or, just, “I'd rather have a burger than this stinkin' salad I'm only eating to be healthy?” Well, we're not forcing lettuce or kale down your gullet with this one. Instead, the flavors of a classic Caprese salad make this burger sing: rich mozzarella, basil in the form of pesto, and juicy tomato (along with caramelized red onion, just because we love the taste). You can eat healthy the other six nights this week; indulge yourself with this one tonight. Tip: To make potatoes easier to work with, and safer to cut, cut a thin slice off one side, making a flat surface on the potato. Set that surface on the counter, and get to slicing!
The story of Hawaiian cooking, by a two-time Top Chef finalist and Fan Favorite, through 100 recipes that embody the beautiful cross-cultural exchange of the islands.ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker • ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times, The Washington Post, NPR, Taste of Home, Vice, Serious EatsEven when he was winning accolades and adulation for his cooking, two-time Top Chef finalist Sheldon Simeon decided to drop what he thought he was supposed to cook as a chef. He dedicated himself instead to the local Hawai‘i food that feeds his ‘ohana—his family and neighbors. With uncomplicated, flavor-forward recipes, he shows us the many cultures that have come to create the cuisine of his beloved home: the native Hawaiian traditions, Japanese influences, Chinese cooking techniques, and dynamic Korean, Portuguese, and Filipino flavors that are closest to his heart. Through stunning photography, poignant stories, and dishes like wok-fried poke, pork dumplings made with biscuit dough, crispy cauliflower katsu, and charred huli-huli chicken slicked with a sweet-savory butter glaze, Cook Real Hawai‘i will bring a true taste of the cookouts, homes, and iconic mom and pop shops of Hawai‘i into your kitchen.
These Sichuan Spicy Wontons are the perfect appetizer or main course meal. The sauce features an amazing blend of flavors. Check out our homemade recipe.
How Kuniko Yagi went from banker to udon waitress to owning her own restaurant in L.A.
15 Valentine Gifts You Never Thought Of
Julia Child was one of America’s first (and dare I say greatest ) culinary celebrities, in a time long before shows like The Next Food Network Star or Top Chef sought to discover such talent.…
Meatballs filled with gooey cheese and bathed in creamy pecan romesco sauce—what more do you need? You can thank chef Trae Wilson from Laurel restaurant in Charleston for this.
Cordon bleu are two words together that sound so fancy, so ultra-culinary, that we know the temptation is to close to the tab and return to sports scores and cute cats. But don't be blue; instead, get bleu with this prosciutto-wrapped chicken with delicious melted cheese on top. It's a variation, but the flavors remain true: meaty, salty, rich cheese, pure taste bud delight. Forget the fancy words; yum is the only word that matters. Tip: Make potatoes easier to cut by making a large slice that leaves a flat surface. Place the flat surface on the cutting board and get to dicing!
