Chef Frank shares pro soup terms that chefs use in the kitchen while demonstrating his process: Fond: the brown bits at the bottom of the pan after roasting chicken, the foundation for a lot of good...
Coming into this chapter, I felt only vaguely familiar with the five mother sauces of French cooking. Sure, I had heard of them all at one point or another, but was not intimately knowledgeable about...
There is one dish that I have been using for years that I didn’t realize was re-using potential waste: my lobster Bolognese. This is a very popular dish I served at my previous restaurant, Telepan,...
You’ll need a quart-sized Mason jar, a small sachet or bag for the spices, paper or a note card, string or twine, and optionally creative supplies to decorate your jar, lid and/or recipe card....
This is a great make-ahead recipe so that if you have company, you are not trapped at the stove. I either set it up as a self-serve item with a pot of rice, where guests can help themselves to a cup...
Chef Phil started planning the fall menu in late July by testing recipes, planning logistics and estimating costs. He draws inspiration from auditing career classes and evaluating feedback from...
Creamy Sweet Potato Soup With Brown Butter, Sorghum Syrup and Sage Croutons Servings: 8 This soup is luxuriously smooth and creamy without being overly sweet. It’s the garnish, however, that really...
There have also been some unexpected wins, like the amazing facial scrub I Instagram ’d last week, made from coffee grounds and egg shells. Plus, dinner time is no longer a rotation of the same couple...
What follows is my attempt at a borscht that matches the one that Aunt Gertie so fondly remembered. During colder months, we used to serve this as a staff meal at Chanterelle. Though I’m quite happy...
