Not Rich, Not Poor, Just Foodies
This is an excellent article from the Washington Post toll substance abuse are taking on the restaurant industry.
Ashish Alfred: “I want for someone to read it and say, ‘I have a friend who needs to read this.’ ”
Source: Childhood trauma. Drugs. Alcohol. A chef who chose recovery hopes his story can help others.
The winning plate from Denmark.
@finedininglover looks back at all the ‘theme on plate’ and ‘theme on platter’ presentations from day one at Bocuse d’Or 2019. All the teams’ culinary creations in images.
Source: Bocuse d’Or Finale, all the Plates and Platters in Pictures
A rising star in the culinary world is gone to soon.
She dreamed of opening her own restaurant. Then she learned she had a year left to live. This is her unpublished essay from our upcoming March issue of Bon Appétit.
It’s not the Super Bowl without chili. Serious Eats has 18 of their favorite chili recipes for you.
Source: 18 Spicy, Savory Chili Recipes for a Very Filling Super Bowl
This simple maneuver will bring your pasta sauces and soups to the next level.
Here is a great recipe for a side of awesome Duck Fat Home Fries from The Kitchenista Diaries. #Cooking #Breakfast #Brunch #SideDish
Source: Duck Fat Home Fries
How often has a recipe called for a few fresh herbs and after your trip to your market at least half left in the package destine to go stale? Use your left-over herbs to infuse and compound other ingredients. Place several Thyme or Rosemary sprigs into a bottle of olive oil to enhance flavor.
Drop a cinnamon stick into a bottle of Grade A maple syrup and in just days you have created a subtle savory flavor. Create your own steak butter by softening butter and whisking in any parsley, thyme, basil, rosemary, or all of them. Mix the butter and other ingredients, place on a piece of plastic wrap, roll up into roughly a 1-inch log and twist the ends closed. Place in the freezer and cut pieces as needed.
