Chef John Schenk, who is known for his intensive knowledge of meat and steaks, joined the BR Guest Hospitality Group to direct culinary operations, including the New York City and Las Vegas locations. He’s certainly made his mark. In 2004 … Continue reading →

The McRib® is one of the most coveted sandwiches at McDonald’s. It only makes special appearances from time to time and is a huge source of PR for the Golden Arches. If you’ve never had a Mc Rib, maybe you … Continue reading →

You would think making a burger would be simple, yet it is not. Food and flavor scientists like Howard Moskowitz are tasked with perfecting flavor combinations to make them, well, simply irresistible. This leaves us mere humans battling to replicate … Continue reading →

Yeah, I’ll admit it. I like chicken nuggets…actually, I kinda love them. I ate them as a kid and dunked them in honey because I found it exotic. And now, as a grown up, no matter how hard I tried, … Continue reading →

You love wings, but you and I both know that the calories in blue cheese can be daunting if you are trying to stay slim. Good news is you can easily reduce the amount of calories in your homemade blue … Continue reading →

In 2009, Hervé This, the so-called founder of molecular gastronomy, along with celebrated French chef Pierre Gagnaire, claimed to have created the world’s first entirely synthetic gourmet dish. The dish? Jelly balls in apple and lemon flavors and a lobster … Continue reading →

You have an obsession with mussels, I know you do because you opened up this piece. I do too. They are healthy, delicious, and for the most part guilt free. These delicious bivalves are super high on protein (great for … Continue reading →

Overall Rating (based on customer reviews): 4.2 out of 5 stars If you are deathly afraid of a pressure cooker exploding in your kitchen, there’s no need to fear. This is one of the safest pressure cookers on the market. … Continue reading →

Holidays can really be stressful. Even more when you’re in charge of cooking! You should be able to perfectly prepare the centerpiece of the holiday meal – the turkey. How the turkey turns out can make or break your holiday … Continue reading →

Click the image for the even bigger full-size version (and check out the ingredients and more detailed steps below: Embed this image on your site! Via: Restaurant Coupons Love this infographic? Spread the Love!   2 cups dried red lentils … Continue reading →

I was very intimidated by seafood (especially shellfish) for quite a long time. Thankfully, a friend showed me how easy it is to prepare mussels and my fear is long gone. I made these the other day just with whatever … Continue reading →

In an attempt to capitalize on the explosive popularity of the erotic novel Fifty Shades of Grey, an author who writes under the pen name F.L. Fowler, was inspired to write Fifty Shades of Chicken: A Parody in a Cookbook. … Continue reading →

Antonio bought the most beautiful pork chops the other day. I figured the best way to treat them was minimally. They came out divine, so I had to share. If you try them out, let me know how your results … Continue reading →

I had never made a Cornish hen before in my life, but darn it, I love them. Imagine my surprise when on my first day back from Brussels Fresh Direct delivered two lovely heritage Cornish hens to my home (thanks … Continue reading →

We recently featured an article on the popularity of President Obama’s homebrewed White House Honey Ale and White House Honey Porter. Fans of the President’s beer began presurring The White House for the recipe and even started an online petition. … Continue reading →

Chef Jennifer-Cole Ruiz made her way into our hearts through our bellies with her amazing deviled eggs and Spanish cuisine. Chef Cole-Ruiz is originally from the South, but lived and cooked in some of the best kitchens in Europe, including … Continue reading →

Jim Bostacos hails from New York, and has Greek-Italian roots. This combination is the perfect fit for both his restaurants, Molyvos and Abbocato. His culinary desires seem to be genetic, directly inherited from mom and dad. Chef Bostacos graduated with … Continue reading →

I love Sonoma, not only because of its wines, but also because of the amazing food found in the area. Sondra Bernstein’s restaurants, The Girl and The Fig, and The Fig Cafe, are exemplary of what Sonoma has to offer. … Continue reading →

If you were to ask me for a restaurant recommendation in Sonoma, the first restaurant to come out of my mouth would be The Girl and The Fig. I still recall sitting in their outdoor area, next to a fire … Continue reading →

When Millesime first opened in New York City, I was hyped. I could not wait to go. Once I went I was hooked. At Millesime, Chef Alan Ashkinaze prepares the most elegant, yet comfortable French seafood. I highly suggest the … Continue reading →

Mr. Lello Arpaia is the brains and heart behind Fiorini Italian restaurant in New York’s Upper East Side. His executive Chef, Xavier Quispilema, has been with him for over 20 years. This combination has resulted in multiple successful restaurants and … Continue reading →

It takes more than culinary talent to keep demanding New Yorkers sated and happy in the summer months. Leave it to Chef Karen Fohrhaltz to take good care of us. Chef Fohrhaltz is a New York institution. She started in the … Continue reading →

There are very few things that immediately bring summer to mind more than watermelon.  Chef Susie Singh of Highpoint Bistro in New York City’s Chelsea neighborhood tends to agree. When we asked her to share a summer recipe with us, … Continue reading →

Alex Tishman strives to bring healthy, delicious dishes into people’s homes. Chef Tishman graduated from the California Culinary Academy and did his time in some very prestigious restaurants including: One Market, Zuppa, Acquerello, and Yoshi’s. In 2011, he decided to … Continue reading →

Chef Jason Tilmann has had a prolific culinary career. He studied with celebrity chefs such as Iron Chef Morimoto, Ming Si, and David Burke.  In New York, he has graced the kitchens of Union Square Cafe, Daniel, and Le Cirque. He has … Continue reading →

I met Chef Matt Corbett at a cooking demonstration at one of my favorite New York restaurants, Ca Va. He is funny, down to earth, and cooks like nobody’s business. Chef Corbett has an impressive culinary history, including Oceana, Union … Continue reading →

Sushi Samba has managed to outlast its trendy reputation and become a New York City institution. I am sure this has something to do with Corporate Chef Fernando Navas. Chef Navas, an Argentina native, has graced some of the world’s … Continue reading →

Julia Child was born in Pasadena, California on this day in 1912. Following her graduation from college, Child moved to New York City, where she worked as a copywriter. Later Child actually worked for the OSS during World War Two, … Continue reading →

Chefs Mark Gaier and Clark Frasier have had a prolific culinary career. In their 20+ years in the field, they have garnered James Beard Awards, authored cookbooks, and pioneered sustainable cooking. I could think of no others more apt to … Continue reading →

When we asked Chef Patricia Williams of Smoke Jazz and Supper Club to share a recipe that exemplified summer, she told us “Summer food is very special since everything about summer is more relaxed and can be enjoyed outside. Fried chicken … Continue reading →

Executive Chef Anthony Ricco, a Brooklyn native, has been a part of Jean-Georges Vongerichten’s empire since 2005 when he joined Spice Market. When I was cutting school to watch 21 Jump Street with my friend Christine, Chef Ricco skipped class to prepare meals … Continue reading →

Jean-Louis Guerin is one of France’s and the US’s most celebrated chefs. Chef Guerin is the President of the US delegation of L’ Academie Culinaire de France. He won the James Beard award for “Best chef Northeast”, the Toque d’Argent Maîtres Cuisiniers … Continue reading →

Hari Nayak is a celebrated Chef, restaurateur, and author whose goal is to make Indian food accessible and fun. Chef Nayak was born in India and learned very early on that he had a love of the culinary arts. Having … Continue reading →

Chef Claude Godard is a member of a very special group of chefs, the Maîtres Cuisiniers de France. This group is very special. Their mission is to “preserve and spread the French culinary arts, encourage training in cuisine, and assist professional development”. … Continue reading →

Chef/restaurateur Richard Sandoval has been a key figure in the dissemination of high end  Latin-American cuisine in the world. The man who started cooking in his grandmother’s kitchen in Mexico has been key in spreading Latin cooking to places including New York, … Continue reading →

This is a guest post from the fabulous Hanneke Eerden. She is the brains (and beauty) behind The Dutchess Cooks. If you love food, grilling, and great writing…her blog is for you. Without further ado, here’s Hanneke’s Pasta with Smoked … Continue reading →

I’m sure you’ve noticed that we have a great guest blogger this week: Hanneke Eerden. She is the brains behind The Dutchess Cooks. She creates super tasty recipes (and is a great person to know). Hungry? What are you waiting … Continue reading →

This is a guest post from the gorgeous and talented Hanneke Eerden. She is the brains (and beauty) behind The Dutchess Cooks, a Netherlands based food blog with recipes from all around the world. Seriously, check her out, she’ll have … Continue reading →

Hanneke Eerden is our guest blogger this week. She is the brains (and beauty) behind The Dutchess Cooks, a Netherlands based food blog with recipes to make you salivate within seconds. Without further ado, here’s Hanneke’s Crawfish Salad (hurry up … Continue reading →

This is a guest post from the fabulous Hanneke Eerden. She is the brains (and beauty) behind The Dutchess Cooks, a Netherlands based food blog with recipes to make you salivate within seconds. Without further ado, here’s Hanneke’s Smoked Chicken … Continue reading →