No-knead baguettes by Chef Sam
Chanterelles, Interview with Masterchef winner &restaurateur, Mat Follas
Easter story: an old Greek woman, a stubborn donkey and a beautiful egg-studded bread. Kali Anastasi!
Red Eggs. Dyed for Lambropsom0 or a festive Easter basket. Recipe and instructions.
Oo La La! French Flambé Pizza with onion and prosciutto on cream sauce.
Chef Art Smith's Hummingbird Cake
Cucumber and English cheddar on a British brown bap. Lunch perfection!
How To Use Gelatine!
Napa Cabbage Slaw with Octo Vinaigrette (also recipes for spicy soy-glazed chicken wings and pickled cucumbers.)
Chef Makoto of Sashi in Manhattan Beach created these crab claw corn dogs - beer battered crab claws with a sprinkling of sea salt
The winning dish at the S. Pellegrino Almost Famous Chef Finals competition - herb scented seared venison
Stuffed mussels with spinach and prosciutto. A tasty treat from the Italian Riviera, with a complementary travel tale.
Pork tenderloin perched atop a salad of roasted potatoes, haricot verts, diced onions, sweet pears and bacon topped with Rosemary Mayo.
Bacon Brownies!! Need I say more? Oh so chocolaty with little bursts of salty deliciousness.
[INTERVIEW] D.C. area Chef reveals why "I don't diet" and more!
BBQ Sandwich at the South Beach Wine & Food Festival! With a ton of photos of the Food Network Chefs cooking!
Hamachi Crudo with Avocado and Grapefruit: a show stopping recipe made with sushi-grade fish.
Ludo Lefebvre and Eric Greenspan battle it out on the streets of LA with fried chicken on Bluesy Tuesday Night at The Foundry on Melrose, in Los Angeles, CA.
Tanzanian Safari Bread: a versatile bread at home on your table or anywhere else in the whole wide world!
A Tribute to Rose Gray ……Mushroom and English Chorizo Minestrone
Cassoulet. White beans with pork belly, French garlic sausage, duck confit and herbed bread crumbs.
Chef Marcel Vigneron making the Liquid Nitrogen Cocktail: “Brain Freeze” with Tomato Water and Absolut Pepper
Looking for great bagels? You can make them at home! Recipe includes conventional and woodfired methods.
Confused? You should be. Bacon wrapped matzoh balls made by Top Chef winner Ilan Hall at his restaurant, The Gorbals, in Los Angeles, CA.
Gomasio Pretzels: Not too salty, and covered with crispy seeds. Mmm.
Jean-Georges Vongerichten's deconstructed, French-ified fried rice. The best Asian fusion I've ever made [also: only].
Woodfired Soft Pretzels: a Pennsylvania treat with an upgrade. Conventional baking instructions included, too!
Review of Iron Chef Morimoto's Philadelphia Restaurant in a 7 course head-to-head challenge. Whose cuisine will reign supreme!?
Top Chef Michael Volataggio's "Bagel with Salmon and Cream Cheese."
From Busy Bee Cafe in Raleigh, NC. Poulet Rouge Breast- Hoppin John (Carolina Gold Rice & Sea Island Red Peas), Crispy Collard Greens, Bourbon-blk pepper chicken jus.
Pastitsio: Flavorful Greek noodles baked with a tasty lamb sauce
From Zely & Ritz in Raleigh, NC -Ceviche
From Shaun's (Edgewood Social Club) in Atlanta , GA- Crispy Sardinian Flatbread; local arugula, ricotta salata