Put your own spin on your bento box by adding rice crackers, pickled ginger, avocado, cucumbers, spicy mayo or steamed rice. Utilize your favorite seafood, or even keep it plant-based with marinated...
Sushi bakes, which are a deceptively simple yet deeply delicious take on a rice casserole, have been very trendy on social media. Though the sushi bake as a dish stepped into the spotlight only...
When it comes to oysters, the classic mignonette — a sauce of shallots or red onion, vinegar and tons of ground black pepper — may be the perfect pairing. This New Year’s Eve, do as Joshua Resnick...
In the first five minutes of my culinary externship, I was asked to shuck oysters. (We’re talking oysters on the half-shell that would be whisked from my newly occupied station to a table in the...
Grab your novelty lobster-print bib and prepare yourself. There's a different, not-so-secret type of lobster roll that may change your life, or at least, your summer cookouts. Native to New England...
As the weather gets warmer, we find ourselves looking towards crisp ingredients to satiate our appetites, like vibrant asparagus, spring peas and an abundance of herbs. “I love all the greens,” says...
Clean Your Grill This is the first step to making sure your fish cooks properly. The grill should be clean and smooth to ensure that the heat will diffuse effectively. Chef Lachlan explains that we...
“Lunar New Year is about bringing family together, celebrating life, prosperity, good health and good wealth,” Culinary Arts Chef-Instructor Alan Kang says. “Usually, most of the food has some kind of...
Family is incredibly important to Kenneth, who twice put plans to attend culinary school aside to care for his ailing parents, the people who fostered his love for food. The Peterson family rarely...
What was once a mere hobby and a bonding pastime for the Kaufman family has taken center stage in Brandon’s life, becoming a part of his day-to-day work at The Joint Eatery in Sherman Oaks, California...
Growing up in England, it was common for me to eat fish and chips regularly. A Friday night at the “chippie,” as we would call it, meant standing in line at the local fish bar, experiencing a sensory...
Chef Frank sources live crab, starchy potatoes, jumbo lump crab meat for body and texture, and big, thick chunks of bacon called lardon for his crab chowder. He purees half of his soup for thickening...