The drupe is one diverse food group. The common denominator in culinary terms seems to be intense flavor. This makes for fun in the kitchen.
The CapeMay.com blog
The drupe is one diverse food group. The common denominator in culinary terms seems to be intense flavor. This makes for fun in the kitchen.
Not sure of the difference between grilling and barbecuing? Looking for something more exciting than your store-bought marinades? The Persnickety Chef has you covered!
Consider the source of the food you make. From farmers to local cheese artisans, craftsmen’s skills are disappearing for sake of convenience and cost.
Deep down, most chefs are entertainers. Our audience the palettes of those who dine rather than eat. That is when it came to me, if I could only cook one more meal, what would the components of that meal be?
Jack sold the family cow for a handful of magic ones. Esau sold his birthright for a bowl of stewed ones. Truffles, Foie Gras, Kobe Beef? No. Legumes.
Food and holidays often become intertwined with the original connection lost through time. It is doubtful that the Pilgrims and Native Americans dined on turkey at the first Thanksgiving, but I challenge you to serve something else on the fourth Thursday in November. It is also doubtful that any of the three St. Valentines that… Read more »
Ah, 2009, the last year of the first decade of the new millennium. This New Year will, in my opinion, bring some major shifts in the culinary universe. Due to the economy, high-end restaurants that are little more than exercises in culinary narcissism are going to disappear. The country is getting back to basics, and… Read more »
This is a busy time of year for chefs. Everyone is scrambling for quick, easy holiday recipes. This time of year I get asked more questions than a doctor at a hypochondriac’s holiday party. I am most often asked for “simple” recipes. This is difficult since I consider Coq au Vin and Cassoulet – dishes… Read more »
Everyone has the perfect foolproof way to prepare their Thanksgiving bird. After relentless polling among fellow chefs and home cooks, three cooking methods are the front-runners in Turkey Decision ’08. Each candidate has strong advocates as well as detractors. The candidates in Turkey Decision ’08 are Oven Roasting Plain, Brined Roasted Turkey and Deep Fried. This month’s column tackles… Read more »
Inspiration has been a recurring theme for recent columns. It often comes from sources and at times we least expect. Being a chef has its perks and drawbacks. One drawback is everyone who has ever boiled water wants to talk food with you. So it was when I started at the Mad Batter on Jackson… Read more »
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