Share |

Articles in "Food"

A little sweetness is said to be a bad thing with asparagus, but I don’t agree. Some sweetness is just fine with asparagus.

Is ordering 'several plates for the table' a Kumbaya moment?

Chef Anthony Goncalves never went to cooking school. He never started as a dishwasher or cooked under an award-winning chef. He never ran a large-scale operation. And yet, he is the chef and co-owner behind the 210-seat, 27,000 square-foot restaurant, 42 at the Ritz-Carlton Westchester, which sits atop the tallest building between Boston and New York with postcard worthy views of the Manhattan skyline and Hudson River Valley. How did Goncalves achieve such success in an industry so ridden with competition and closures? Equal parts talent, passion, charisma and, of course, a faithful Westchester investor.

I’ve never been baptized before. And I never liked black truffle until a miracle happened at La Toque in Napa Valley. Chef Ken Frank served up the trinity of good truffles, food and wine to accomplish this conversion.

Local experts in the city by the bay to share their thoughts on the latest food and wine trends emerging in San Francisco’s dining scene. 

“As a cook, would you rather fill a computer-generated order or steal a few minutes to talk with the eccentric fellow who has arrived with a basket of just-picked string beans?" -Alice Waters

For her signature dish, Beer Braised Pork Belly, Johnson braises the meat in dark, malty beer, whole grain mustard, coriander, and fennel.

“Last year, the average price was $2.20. From 2005 to today, the price of fuel and the price of bait have tripled while the price of lobster has dropped more than half.” – Gerry Cushman

It’s playing with the smallest details in ingredients, techniques and wine selection that add up to major league Italian dining at A16 Rockridge and Prima in San Francisco’s East Bay.

Trust it to the Swiss—those champions of chocolate, cheese, folding knifes, and exquisite timepieces—to turn a simple mixture of sugar, butter, eggs, and flour into a vast repertoire of edible amenities worthy of gift giving and celebration.

Cowgirl Creamery is the brand behind two creameries, four retail stores, and a selection of award-winning cheeses sold in over 500 stores, independent cheese shops, farmers markets, and restaurants.

The Rib Room in New Orleans epitomizes the evolution in dining from waiters-wearing-a-tux to delicious approachability. The good times and good food are rolling at this revitalized restaurant.

The Rib Room in New Orleans epitomizes the evolution in dining from waiters-wearing-a-tux to delicious approachability. The good times and good food are rolling at this revitalized restaurant.

"Gruyere is perfect for our mussel gratin because of its delicious taste and consistency. When it melts, it stays soft without becoming chewy or stringy, all while maintaining its depth of flavor and enhancing the overall dish.”

Gruyere, named after the Swiss town of Gruyeres, is one of Switzerland’s most prevalent cheeses.

Calabrian food may not ring culinary bells like Neapolitan pizza or steak Florentine. So how do chefs entice diners to a lesser known cuisine, even from a well-eaten nation like Italy?

Much like his restaurants, which are housed in revamped gas stations, mortuaries, and brothels, Justin Cucci’s history is unique, to say the least.

The art of hospitality in Asia creates culture shock in those used to “What-can-I-getcha?” service. But dining as an experience to pamper the senses never goes out of style.

Santé Congratulates Amanda Gargano, Winner of the 2012 Roth Grand Cru® Getaway Contest

The Beachwood philosophy is executed through their passion for slow-smoked, dry-rubbed, southern style BBQ .

“Our objective at SD 26 is to cook as Italians in Italy cook today. The closer we can get to the cuisine of terroir-driven produce, the better the food." – Tony May

A Santé Q &A with chair of the Culinary Arts program at Johnson & Wales University in Providence, Rhode Island, Maureen Pothier.

You can YouTube, Tweet and Facebook 24/7. Pausing to schedule cooking classes seems so 1990s. With social media tools in his back pocket, Celebrity Cruises Corporate Chef Rufino Rengifo makes live cooking classes accessible and fun.

When it comes to beef, kitchens nationwide are finding an answer in the use of alternative cuts.