Tag "Tips"
Chef Notes: Scallops
“This could be the start of a beautiful love affair with the scallop.” ~ Eric Ripert I love scallops too. If they’re on a restaurant menu, chances are that’s what
Chef Notes: Homemade Mayonnaise
Mayonnaise has practically become profanity these days. It has come to serve two basic purposes; provide moisture to a sandwich and as an ingredient in homemade salad dressings/dips. I know
Chef Notes: Homemade Caesar Dressing
Caesar salads have become a restaurant staple. Everyone has one on their menu. Some trendy chefs will deconstruct it or try to fancy it up in one way or another,
Chef Notes: Loving Black Garlic
From the moment I entered culinary school I knew I wanted to be a competitive chef. Within a few weeks of beginning school one of my classmates won the San
Chef Notes: Sesame Oil
I don’t know about you but I could easily form an unhealthy addiction to Chinese take-out. Chinese food is bursting with flavor and tends to tweak more than one set
Chef notes: Piloncillo or “Mexican brown sugar”
I love to wander into tiny ethnic markets and browse the shelves looking for a new ingredient (preferably something I’ve never even heard of before) to bring home, research, and
Chef Notes: Dinosaur Kale
I had never heard of dinosaur kale until my internship at Fine Cooking Magazine. Growing up in the South, we certainly ate our share of greens, including kale, but never
The Best of 2012…Chef Notes: Compound Butters
We’re picking our favorite posts of 2012 this week and we couldn’t resist this column by Chef Amanda about making your own flavored butters. I started making my own after
Chef Notes: The World’s Best Mashed Potatoes
You’ve made great mashed potatoes when you find yourself eating them straight from the fridge at midnight. You know the kind: they’re smooth, creamy, and buttery and, yes, perfect even
What’s So Great About Sage
Did you have a lovely turkey day? If so, it’s quite possible you enjoyed some of this herb and can feel pretty darn good about yourself for feeding it to
