Have you ever wondered who is the better chef? Would you rather eat a meal cooked by Rachael Ray or Giada de Laurentiis? Jean-Georges Vongerichten or Daniel Boulud? Well, thanks to our faceoff game, you can stop wondering! As with all the faceoffs, when you play Who's the Better Chef you'll automatically be entered for a chance to win a $1,000 grand prize! For more details on the prize, check out the official rules. Or just start clicking!
Sometimes — especially during the holidays — a party comes together at the last minute. When this happens, it's nice to have a couple of impromptu appetizer recipes. Since I always have several types of cheese on hand, I've rounded up eight of my favorite cheesy apps. Although these recipes are quick and easy (and involve few ingredients), they are flavorful and scrumptious. I'd feel proud serving them at one of my events!
Have you ever wondered who is the better chef? Would you rather eat a meal cooked by Ina Garten or Giada de Laurentiis? Jean-Georges Vongerichten or Eric Ripert? Well, thanks to our new faceoff game, you can stop wondering! As with all the faceoffs, when you play Who's the Better Chef you'll automatically be entered for a chance to win a $500 grand prize! For more details on the prize, check out the official rules. Or just start clicking!
For a lighter take on the classic meat and potatoes pairing, get rid of the beef and select a leaner protein like tilapia. The meal is just as hearty, but more fit-friendly. Since the potatoes require more time to cook than the fish, roast them first and add the fish later. This technique could also be used for boneless skinless chicken breasts. Serve with a chilled full-bodied white or a nice, light red. Make it for your family this weekend! Here's the recipe.
It could be because it's National All-American Breakfast month, but lately I've been really into making breakfast. There are so many different things one can enjoy first thing in the morning: eggs, bacon, pancakes, toast, fruit, etc. The possibilities are seriously endless! While I love a good fried egg and bacon sandwich, my all-time favorite breakfast dish is eggs Benedict. The combination of crispy English muffin, oozing egg, and luscious hollandaise is absolute perfection.
Since today is the last day in September, now is the time to celebrate breakfast; so tell me, what is your favorite breakfast dish?
One thing you won't find in my refrigerator is bottled salad dressing. I prefer to make my own vinaigrettes with garlic, mustard, and whatever vinegar I have on hand. If you know the simple proportions of oil to acid, then you can experiment with all sorts of ingredients, as is the case with this recipe that incorporates bacon. It's a technique that's worth adding to your collection of basics. The method is easy: sauté shallots in bacon fat, whisk in oil and vinegar, and then use however you want. Toss the warm bacon vinaigrette with mixed greens for a decadent salad or boiled potatoes for a rich side. Get the complete instructions after the break.
This year I was lucky enough to attend the 11th annual Feria de la Tapa in Rota, Spain. The festival took place in the city's main plaza and featured creative bites from nine of Rota's best restaurants. The three-day fair was a competition to see who could make the most innovative and scrumptious tapas. These weren't your typical Spanish mother's tortilla de patatas or gambas al ajillo, they were clever, interesting takes on classics. Here, you'll find a taste of the exciting dishes.
Photo courtesy of Kiam Marcello Junio
Recently when I was traveling in Spain, I treated myself to three sardines and three beers everyday. Perhaps it's because I find comfort in routines, especially culinary ones, but I always develop an eating habit while on vacation. In Costa Rica, I tried ceviche at every restaurant, and in Argentina, I could not stop ordering provoleta. How about you?
Since figs are in season, I've been looking for delicious savory ways to use them. They're delectable as an appetizer and scrumptious on a pizza, but did you know that they're also absolutely divine in a sandwich? Give this grilled ham and cheese sandwich a try and you'll realize how amazing fresh figs are. It's a simple recipe with a rewarding result that's elegant enough for entertaining. Pair with mixed greens and you've got a light but filling dinner. Get the easy recipe after the break.
This Summer, I attempted to conquer my aversion to pie dough. Now that it's Fall, I'm contemplating facing another fear: homemade bread. Besides your simple banana bread loaf, I've never made homemade bread. For some reason, I'm afraid of yeast! I've always wanted to try the no-knead bread recipe but have yet to get around to it. How about you?
Although deep-frying is a popular way to make a deliciously crunchy chicken, it's not the only method for crusty, finger-licking-good poultry. This recipe demonstrates that finely chopped almonds and a shallow-pan fry result in a succulent and crisp chicken. Served on a bed of lightly wilted spinach and sautéed shallots, it's a simple but well-balanced meal. Pair it with a glass of chilled white wine and you've got an elegant midweek supper. Look at the recipe here.
I bought this gorgeous Le Creuset heart-shaped casserole dish (beautiful, right??). I absolutely love it, but I'm actually not sure what to use it for, since it only goes in the oven and not on the stove... Would you have any suggestions for vegetarian meals that could be cooked with the lid on?
I'm thinking she could make a braised bean dish or a hearty vegetable stew. Vegetarians: what are your ideas?
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Can you believe it's almost October? I certainly can't! Luckily there are plenty of delicious food events to make the transition from Summer to Fall more bearable. This week we're excited to party with our friends at SF Weekly for their third annual Dish Event at San Francisco's Metreon. The tasting extravaganza brings together over 30 of the city's top eateries as well as more than 10 wineries. If you see us there, be sure to stop by and say hello!
Did we forget something fabulous and foodie that's taking place in your neck of the woods? Please share with us in the comments below.
- San Francisco, CA: SF Weekly's Dish — Sept. 30
- San Luis Obispo, CA: Sunset's Savor The Central Coast — Sept. 30-Oct. 3
- Fort Collins, CO: Fall Harvest Brewfest — Oct. 1
- New York, NY: Great World Beer Festival — Oct. 1-2
- Orlando, FL: Latin Food & Wine Festival — Oct. 1-2
- Lake Tahoe, CA: Lake Tahoe Food and Wine Festival — Oct. 1-3
- Dallas, TX: Texas State Fair — Oct. 1-17
- Ann Arbor, MI: Pawpaws and Persimmons — Oct. 2
- Shelton, WA: OysterFest and Washington State Seafood Festival — Oct. 2-3
- New Orleans, LA: Boozing in Beantown — Oct. 4
- Find out how long Sherry lasts.
- Find out how long Sherry lasts. — Alcademics
- Details from Le Fooding, a culinary battle between chefs from New York City and San Francisco. — Grub Street SF
- Learn how to make gyoza. — Serious Eats
- A sugar crawl through San Francisco with Top Chef: Just Desserts's Tim Nugent. — Endless Simmer
- Thomas Keller on the importance of the Bocuse d'Or. — Feast
- 17 recipes that will help you celebrate Oktoberfest. — Chow
- Q and A with Grant Achatz. — The Epi-Log
- Meet the Vegetable Express, a new way to sell produce. — The Atlantic
- An inside look at René Redzepi's cookbook, NOMA. — Eater
My sister refuses to make a recipe if it has a long ingredient list; she can't be bothered with a dish that has tons of items. She swears that the simpler a recipe, the better the final result is. I, on the other hand, am not afraid of long ingredient lists and have been known to make dishes with tons of ingredients. How about you?
Four times a year, San Francisco's best bartenders gather at the Ferry Building for a fabulous event put on by CUESA. Last Wednesday's Farmers Market Cocktail Night was a part of SF Cocktail Week and featured early Fall ingredients. Since this party is too good to miss, I was on hand at the sold-out shindig. Here's a look at the food and drink.
Although many people hear the words "fish tacos" and immediately think of the Baja-style fried variation, I prefer fresh fish tacos. Normally I use a firm, flaky white fish, but when I found this recipe that employed salmon, I knew I had to make it. Since the salmon cooks quickly in a saute pan, it's easy enough to serve on a weeknight. Don't skip the toppings, the cabbage adds a wonderful crunch and the apple-cucumber slaw is juicy and cooling. They're both a nice counter balance to the spicy chipotle-rubbed salmon. There's nothing more to say, but this dish is a winner, so make it! Here's the preparation method.
San Francisco Cocktail Week is in full effect, and if you don't live in the city by the Bay, don't worry: I've got the official cocktail recipe for you! Named for the Italian founder of the Ghirardelli Chocolate Company, Domingo Ghirardelli, this vibrant concoction is a potent mixture of several liquors including pisco, vermouth, Campari, and Benedictine. When selecting a pisco, I recommend Encanto, a new brand that was created by one of San Francisco's top bartenders, Duggan McDonnell. It's an incredibly smooth pisco that's easy to sip on its own or in this wonderful drink. The seltzer water balances out the complex cocktail while providing a lovely effervescence. It's a refreshing libation that would pair perfectly with salty appetizers. Interested in the recipe? Read more.