Marc Forgione Wins NYC Cochon 555
First of 10 chefs chosen to attend Food & Wine Classic in Aspen
After a week and a half of pig preparation, five New York City chefs and their culinary teams came together last Sunday evening at the beautiful Lighthouse at Chelsea Piers to present their dishes and compete for a spot at the Food & Wine Classic in Aspen.
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Top 5 Super Bowl Dips
There are certain holidays during the year that are filled with heavy eating. The Super Bowl is not one of them. Regardless, each February it is treated no differently than if it was. This year's...
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The Secret of Canning Tomato Sauce, 2
If you saw our article in September, you know what a catastrophe our first attempt at canning tomato sauce was. Rejoice! Using the advice (and criticism) we received from readers like yourself, we...
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What We've Been Reading
Sometimes healthy recipes are bland. Other times, they make for explosions of fresh flavor and genuine taste. When it comes to Daily Unadventures in Cooking, this week's featured WWBR food blog, it...
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Where to Eat on Grand Cayman Island
0 commentsThis weekend on Grand Cayman Island, Chef Eric Ripert hosted the fourth annual Cayman Cookout event. As seen over on Snooth, the weekend featured appearances by an array of celebrity chefs, including the likes of both TV’s Anthony Bourdain and... Read more »
Cayman Cookout Eats
0 commentsEverything I ate at the 2012 Cayman Cookout event, plus more! Read more »
Chef Kuettel Makes Sausages, Preps for Smoking
1 commentThe excitement at NYC restaurant Trestle on Tenth continues as Chef Ralf Kuettel prepares more porky dishes for this weekend's Cochon 555 event. What's happening in the kitchen today? Garlic sausage stuffing, pig ear and head prepping, and the... Read more »
Top 5 Dim Sum Recipes
0 commentsThe Chinese New Year, occurring this year on Monday, January 23, is just days away. The holiday, also often referred to as the "Lunar New Year," is famed for its dragon head parades and small, red packages filled with money, and focuses on the... Read more »
Prepping for NYC Cochon 555
0 commentsThis Sunday, January 22, marks the fourth annual NYC Cochon 555 event. Cochon 555 takes place in 10 major cities across the country, challenging chefs in each city to prepare a 200 lb pig in just one week, turning it from a whole animal into... Read more »
Brasato al Barolo
4 commentsIf there is one dish that I crave on any cold winter night, it's Brasato al Barolo. Brasato al Barolo hails from Piedmont, Italy, where pouring a bottle of Barolo into such a preparation probably seems like much less of a crime than it does here.... Read more »
What We've Been Reading
0 commentsIt's always nice to find and highlight a quality food blog written from the male perspective. Wrightfood, written by at home cook Matt, is just that. Matt, originally from England though now living in Seattle, brings his interest in cooking and... Read more »
Cooking School Daze, Week 10, part 2
1 commentCrustaceans crawl around the bottom of the ocean eating all the stuff the other fish drop. Or at least that’s how I picture them in my head. They are, however, some of the tastiest animals on the planet, so I’ll forgive them for their lack of... Read more »
Best of Sandwiches
1 comment2011 was the year of the sandwich. With everything from gourmet grilled cheese to the wacky yet delicious creations from No. 7 sub, there has been a surge of plentiful sandwiches on the market. And why not? Sandwiches are both delicious and... Read more »
Tajarin with Porcini Mushrooms and White Truffle
0 commentsI remember learning about beurre blanc, a classic French sauce made primarily from butter. As I tasted it, all of my senses swooned. How could something this good be so bad for you? We are taught to stay away from many foods these days. Some I... Read more »
