June 13, 2013 |
Did someone at Fox mix up the nights? Did someone sub in "Hell's Kitchen" for an episode of "MasterChef"? It was hard to tell the difference at times as four challenges rolled out in rapid-fire succession. A steak challenge! An eggs Benedict challenge! A poached lobster challenge! And a burger challenge at chef Gordon Ramsay BurGr in Las Vegas that put four of the competitors through a hell that only the competitors over on "Hell's Kitchen" could truly appreciate. PHOTOS: 'The Big Bang Theory' cast at Griffith Observatory When the smoke cleared, Kathy Prieto was sent home to the Bronx, but not without a Kleenex-worthy pep talk from the judges -- and what sounded like a possible job-offer-tryout-kitchen-tutorial from chef Ramsay.)
June 12, 2013
Note: New York chef Larry Forgione says that when James Beard first tasted Forgione's strawberry shortcake, the food guru pronounced: "There can be no dessert better, only fancier. " After tasting Forgione's shortcake for ourselves, we had to agree. Most of us said we'd never tasted a better shortcake. The secret: hard-boiled egg yolk mixed into the dough. The recipe comes from Forgione's cookbook "An American Place" (William Morrow: 1996, $30), which was chosen as one of our favorite cookbooks of 1996.
June 11, 2013 |
On India.Arie's new song, "Cocoa Butter," she sweetly sings of a love that nourishes past scars. It's a signature Arie track with a positive message wrapped in a tender groove that made news of a backlash over the single - her first in more than four years - disturbing. The controversy? The single's artwork. On it the 37-year-old poses with her tresses in a towering head wrap, legs peeking from a short dress, and her skin, possibly glistening from the song's titular product, glowing.
June 5, 2013
Total time: 30 minutes, plus 2 hours standing and 8 hours chilling Servings: 18 dinner rolls 2 ( 1/4-ounce) envelopes active dry yeast 1/4 cup warm water (110 to 115 degrees) 2 eggs, at room temperature 1 cup canned pumpkin puree 1/2 cup (1 stick) unsalted butter, at room temperature 1/2 cup sugar 2 teaspoons coarse salt 1 tablespoon minced fresh thyme (or 1 teaspoon dried) 1/4 teaspoon cayenne pepper 3 cups flour, plus up to 1 cup more Olive oil, for greasing bowl 2 tablespoons melted butter 1. Sprinkle the yeast over the water in a large mixing bowl and stir to dissolve.
May 22, 2013 |
If you were among the group of people who said a GIF, the popular animated images file, is pronounced like the word "Jif," then give yourself a pat on the back -- you were right. The creator of the image file format, Steve Wilhite, settled the long-running debate Tuesday, telling the New York Times he gets frustrated by those who pronounce the name of the file like the word "gift. " “The Oxford English Dictionary accepts both pronunciations,” Wilhite told the New York Times.
May 13, 2013
Even though so many of our traditional farmers market signals of spring have been converted to year-round production, there's one that has resisted all attempts -- the pea. Called English peas to differentiate them from snow peas or sugar snap peas, they are around only in the cool part of the spring. When the weather turns warm, they wilt away to nothing. Here's my favorite way to eat them, learned from my old friend, cookbook writer Sylvia Thompson: Simmer the peas in their pods in a skillet with about 1 inch of water and a nice chunk of butter.
May 4, 2013
Glazing vegetables is so simple it doesn't really require a recipe. But here are some ideas for flavor combinations that you can explore. Remember, this technique is incredibly flexible, so these are just a few of the many possibilities. Artichokes: Glaze with olive oil and garlic; finish with lemon juice, parsley and pine nuts. Carrots: Glaze with butter, serrano chile and shallots; finish with orange juice and mint. Celery root: Glaze with butter and shallots; finish with lemon juice and celery leaves.
April 27, 2013
It's an adage passed down by expert Nathalie Dupree in her cookbook "Southern Biscuits": "No two cooks make the same biscuit. " Some swear by cream or a mix of baking powder and baking soda. Some drop their biscuits from a spoon instead of cutting them out. Some people use butter instead of lard, or shortening instead of butter. They cut them big or cut them small. They might dunk each one in melted butter before baking, the way James Beard did. But there are a few tips everyone can follow for better biscuits.
April 27, 2013
Buttermilk biscuits and burnt orange honey butter 1 hour, 20 minutes. Makes about 1 dozen biscuits Buttermilk biscuits 4 cups (17 ounces) flour 3 tablespoons baking powder 1/2 teaspoon salt 1/4 cup sugar 1 cup (2 sticks) cold butter 2 cups buttermilk Cream or melted butter, for brushing Natural sugar, for sprinkling 1. Heat the oven to 425 degrees. 2. In a large bowl, whisk together the flour, baking powder, salt and sugar. Cube or grate the cold butter on top of the dry ingredients, and then cut it in using a pastry cutter or fork.
April 13, 2013 |
Former Le Cirque and Citrus chef Rémi Lauvand has landed in downtown L.A. at a sleek new restaurant called Le Ka. For his head mixologist, the acclaimed French chef (who is cooking food from all over the world at Le Ka) has chosen South Carolina native Andrew Parish. Parish is all about expanding the relationship between food and drink, often incorporating the former into the latter. Take for example his hot banana buttered rum, which employs rich butter and mashed bananas in the service of creating a mouth-watering hot cocktail that feels very much like a meal.