Massimo Bottura: the master of Modena
“It's not like foraging the ingredients and going in the kitchen and serving the things. It's much more. There's centuries and centuries of tradition to evolve and to bring into the future.” Big pressure then? “Yeah that's a lot of pressure for an ...
November 9, 2015
Rick Bayless brings skillet tacos to The Dish
Chef Rick Bayless is celebrated for his award-winning Mexican cuisine - but it's his interests outside the kitchen that had food publication Eater recently asking, "Is Rick Bayless the most interesting man in the world?" Bayless stars in a dinner ...
August 22, 2015
Europe's Favorite Appliance: A Blender That Cooks
Producer Vorwerk & Co., known in Germany for its durable vacuum cleaners, says a surge in orders for its latest model, launched in September, is forcing staff to work around the clock every day. Runaway success in Thermomix enthusiasts say the ...
August 4, 2015
Atlanta's New Hot Spots
Bruce Logue spends a lot more time working in his kitchen than promoting himself. So if you're not from Atlanta, you may not have heard of his restaurant. Inside the dining room, waiters reel off nightly specials to a mostly local crowd. There's much ...
September 25, 2015
10 Old-Fashioned Chinese-American Restaurants to Try in NYC
The new Gold Rush restaurateurs and railroad chefs collaborated in creating Chinese-American cuisine, with help from a few cooks in the gradually growing Chinatowns around the country. By all accounts Health concerns also killed it; in the last ...
September 9, 2015
The search for America's best food cities: Chicago
After 24 years in the Big Apple, the James Beard Awards gala — the Oscars of the food world — was snagged by the Windy City this past May. Attendees arriving at O'Hare International Airport were met with banners, and local restaurants fell over ...
June 9, 2015
Houseman's Double Decker Burger Is Worth All $17
Houseman co-chefs Ned Baldwin and Adam Baumgart, who both spent time at first wave ambitious-casual Prune, were determined to create a neighborhood place where locals would want to and could afford to stop in a couple of times a week for a meal ...
September 1, 2015
Massimo Bottura is kneading his forehead with slim brown fingers like he’s massaging the ideas in his head into shape. The Italian chef’s black Maserati, gleaming like a polished grand piano, is parked outside. He stepped out of it minutes earlier wearing a Daz white chef’s. In the past week, the Italian prime minister Matteo Renzi brought French president FranÇois Hollande to this Modena side street to eat in Osteria Francescana, Bottura’s three-Michelin-star restaurant. We’ll talk over the next 40 minutes about why two of the world’s most powerful men sat at one of his tables, how he has no beef with McDonalds and how he keeps his grandmother in a jar behind his desk. First, how did it feel to be crowned world’s number two restaurant this summer, with good odds he’ll reach the top slot next year. For Bottura it’s a case of perfect timing. Bottura speaks elegant English, as anyone who watched him on MasterChef and in Netflix’s Chef ’s Table knows, pausing to think before he answers sometimes. So instead of crazy thoughts, he explains (and this is where the temple-kneading starts) he’s found his food voice and it’s a complex one. “It’s not like foraging the ingredients and going in the kitchen and serving the.
Chef Rick Bayless is celebrated for his award-winning Mexican cuisine - but it's his interests outside the kitchen that had food publication Eater recently asking, "Is Rick Bayless the most interesting man in the world. Bayless is now one of Chicago's most prominent chefs and has been hugely involved in Chicago Gourmet since its first year. He traditionally kicks off the weekend with the first celebrity chef cooking demo. Here's how to make some of his signature dishes: skillet tacos, "sturdy greens" salad with mango and habanero, tacos of creamy roasted poblano, corn and zucchini, Mexican red rice, coconut bread pudding and a mezcal margarita to drink. First, I start by making a batch of Green Chile Adobo. and roast, turning regularly, until soft and browned in spots, about 10 minutes for the chiles and 15 for the garlic. When the chiles and garlic have cooled, I slip the skins off the garlic, roughly chop everything (no need to remove the chile seeds) and scoop it into a blender or food processor. 1 large bunch cilantro (thick bottom stems cut off), roughly chopped (about 2 cups loosely packed). 1 large bunch flat-leaf parsley (thick bottom stems cut off), roughly chopped (about 2 cups loosely packed).
It also has a color computer screen to walk cooks through digitized recipes. The Thermomix, a $1,200 German kitchen appliance, now has a wait-list of more than two months.