Restaurant and Chef Review, The Ledbury, Michelin Star in London by Madalene
Lemon Polenta and Almond Cake by Chef Madalene
Date and Earl Grey Tea Madeleines with Muscavado Dipping Sauce by Chef Madalene
Pumpkin Pie from the recipe of the blog, Not Without Salt
Pork belly with pickled apples and pureed peanut sauce from Top Chef's Kevin Gillespie.
Silky Butternut Squash and Parmesan Soup
Scallop from Top Chef Season Three's Dale Levitski and Sara Nguyen at Sprout restaurant in Chicago, IL.
Pork Rillette at Marché Restaurant
Quince Brulee Tarts made by Madalene
Momofuku’s Pork Buns. Video interview with chef David Chang by Anthony Bourdain. Book Review and recipe
It may not be a popular dish here in the US yet, but it should be. Roasted Marrow Bones with Parsley Salad (thanks Fergus Henderson)
Chef Madalene's Signature Dish! Damson Parfait with Olive Oil and Thyme Sable.
Smoked Shiitake Terrine: white corn velouté, Indonesian cinnamon butter & arugula by Chef Roberto Cortez at Hatchi, BreadBar
Creamy, earthy, moderately sweet beet ice cream tastes as exquisite as it looks - A recipe from a professional pastry chef.
At summer's end Chef Jeremy Niehuss and I put together a stonefruit galette with two versions of crème anglaise!
I am cooking through all of the Top Chef winning dishes. This week, Michael's Pressed Chicken with Calamari Noodles.
Food Theme Tattoo: Spoon on arm of Chef Michael Voltaggio (Top Chef Season 6)
I am cooking through all of Top Chef's winning recipes. This week, Kevin's amazing pork terrine with pickled cherries and mushrooms!
Gésiers d’oie: Confit of Goose Gizzards
I cooked Ashely's Deconstructed Pot Roasted from Top Chef: Las Vegas at home, and it was delicious!
Watch Joel Robuchon make Langoustines wrapped in brick pastry with basil, and deep fried.
This super classy scallop hotdog is a work of art!
Sweet Tooth Gingerbread Cookies - full of fresh ginger and surprisingly healthy superfoods.
The Olive Oil Cake Trials
Inspired by my own choice of ingredients for Paper Chef #44, I made these 'fall' tarts, & served them with ginger-vanilla poached pears.
Sea Scallop "Sandwich" Seared Foie Gras, Sugar Snap Peas, Passion Fruit, Chives. Recipe from Chef Chris Lee
Chef Frank Pabst's Succulent Sablefish Recipe from his latest Blue Water Cafe Seafood Cookbook.© 2009
Infused vodka from Oregon's Bendistillery.
How to make excellent spaghetti with tomato sauce, recipe in English, Italian chef Fabrizio Fatucci.
Michael Chiarello's short ribs, and his take on "Top Chef Masters.''
FRIED GREEN FIGS served with Rocket Arugula, Feta, and a Honey Vinaigrette.
Corn broth with Dungeness Crab and sage blossoms. Seattle food photographer and blogger Lara Ferroni describes her dinner on Whidbey Island's Inn at Langley.
Sweet edamame and pistachios with mochi, and an interview with a master of Shojin Ryori.