|
|
Cookbook Reviews + Fabulous Photos = CookBookKarma! |
|
|
|
Written by foodie pam
|
|
|
Saturday, 16 April 2011 |
|
Attention cookbook addicts: We've launched a new website just for you!
 CookBookKarma.com presents a visual gallery of cookbook chatter; cookbook reviews, recipes to try, and other cookbook-related adventures. The cookbook chatter is provided by food bloggers who share your love (addiction?!?) of cookbooks and each chatter item is visually associated with a specific cookbook.
CookBookKarma also provides visual browsing by soon to be released books and recently released books to help all of us find the books we want. Whether you're looking for the next cookbook to add to your collection or simply want to gawk at fabulous food photos, CookBookKarma.com has it all. 
|
PermaLink | |
|
|
Written by Peggy Fallon
|
|
|
Friday, 04 March 2011 |
‘Been in a funk since Valentine’s Day? ‘Need a new reason to celebrate? Tired of the same old weekly meal rotation?
Here’s the good news: St. Patrick’s Day comes along on March 17, and will surely cure whatever ails you.
 Click on the shamrock to view Project Foodie’s St. Patrick’s Day tag, and dozens (and dozens) of links to magazine recipes will appear.
We’ve selected everything from appetizers to desserts, ranging from authentic dishes from the Emerald Isle to whimsical American interpretations of what to eat (and drink) on that gloriously green day.
It’s never too early to get your Irish on, so start searching now for that pot o’ golden recipes at the end of the rainbow!
|
PermaLink | |
|
What's Cooking December 2010 |
|
|
|
Written by Team Project Foodie
|
|
|
Monday, 06 December 2010 |
|
Here's a quick summary of what's hot in this month's issues of Bon Appetit, EatingWell Food Network Magazine, Food & Wine and Saveur magazines. And for a gallery of the latest issues of all magazines with links to their recipes jump here. Bon Appetit - recipe  Editor-in-Chief Barbara Fairchild is reflective in this month's issue. The cover recipe is a spectacular chocolate cake that first appeared 26 years ago and is the most requested recipe in the magazine's history. It's a fitting cake for the holiday season and proves that great desserts are timeless. Favorite cookbooks from 2010 are also featured, along with three holiday menus featuring recipes that truly can be interchanged to suit one's palate or occasion. Dorie Greenspan's French Supper menu also hints to classic recipes, which I think pretty much sums up this great issue. - written by Sophia Markoulakis
Recipes to try:
Lemon-and Proscuitto-Stuffed Pork Loin Roast with Broccolini is a budget-friendly alternative to prime rib roast. Don't forget to check out the butterfly instructions in the back of the magazine. | |   | Lemon-and Prosciutto-Stuffed Pork Loin Roast With Broccolini | | Ingredients: finding ingredients... | My Rating: | | More Actions: | | cooking notes close notes | foodie tags close tags | share close share | | | My Notes: - Private info just for you! | |
|
| |
Food & Wine - recipe list  The December issue of Food & Wine magazine is chock full of wonderful ideas and information to make your season bright. Into the DIY (Do it Yourself) rage? Try your hand at a few homemade treats to give as gifts using some of the recipes listed in this issue. Looking for a few fab new cookies to try? Take a look at Top Chef Kevin Sbraga's favorites. Ever wanted to learn how to channel your inner Thomas Keller? Read writer Daniel Duane's story of teaching himself how to cook along with 5 very important cooking lessons he learned from the real Thomas Keller. - written by Heather Jones
Recipes to try:
Blue Cheese & Walnut Dip with Waldorf Crudites - A fabulous way to serve the flavors of Waldorf salad but in a dip! This will definitely be on my holiday appetizer table. | | | | Blue-Cheese-and-Walnut Dip With Waldorf Crudités | | Ingredients: finding ingredients... | My Rating: | | More Actions: | | cooking notes close notes | foodie tags close tags | share close share | | | My Notes: - Private info just for you! | |
|
| |
Ginger-Roasted Winter Squash - This dish is a perfect way to celebrate fresh ginger's flavor with a great seasonal vegetable. | | | | Ginger-Roasted Winter Squash | | Ingredients: finding ingredients... | My Rating: | | More Actions: | | cooking notes close notes | foodie tags close tags | share close share | | | My Notes: - Private info just for you! | |
|
| |
Food Network Magazine - recipe list
Gingerbread people come in all guises thanks to this issue's thorough use of candy and sweet treats. The innovation continues with Giada's Perfect Presents feature where she packages four gifts to share this time of year. The Weekend Cooking section features a retro cocktail party that includes a gravlax recipe that should be in everyone's file. It's the perfect menu for those that want to throw a party but don't have the time to come up with a theme since the theme is built in to the menu. - written by Sophia Markoulakis
Recipes to try:
Fleur De Sel Caramels are great gifts when filled in a reusable vessel such as a coffee mug or champagne flute. | | | | Fleur de Sel Caramels | | Ingredients: finding ingredients... | My Rating: | | More Actions: | | cooking notes close notes | foodie tags close tags | share close share | | | My Notes: - Private info just for you! | |
|
| |
Portuguese-Style Fish Stew is a great weeknight break from the heavy and rich foods that we eat this time of year. | | | | Portuguese-Style Fish Stew | | Ingredients: finding ingredients... | My Rating: | | More Actions: | | cooking notes close notes | foodie tags close tags | share close share | | | My Notes: - Private info just for you! | |
|
| |
Saveur - recipe list  The magazine gets into the spirit of the season with a snow-capped, Northern Italian Christmas feast abundant with homemade agnolotti stuffed with veal and escarole; Brasato Vitello (braised veal); and Torta di Sant'Antonio (apple tart flavored with red wine and cinnamon). Read "Sweetness and Light'' and you'll never take nutmeg for granted again. The kernel inside of a nutmeg fruit is what we are used to flavoring our custards and oatmeal cookies with. But did you know that in medieval times, it was used recreationally in high doses because it produces euphoria and hallucinations? There's also a primer on Christmas cookies from around the world, along with recipes to bake them. - written by Carolyn Jung
Recipes to try:
Pernil Asado Con Mojo (Mojo-Marinated Pork Shoulder Roast) - Because a bodacious bone-in, skin-on pork roast marinated in citrus and cumin, then baked until tender and crispy, is just too good to pass up at this time of year. | | | | Pernil Asado Con Mojo (Mojo-Marinated Pork Shoulder Roast) | |  | Pernil Asado Con Mojo (Mojo-Marinated Pork Shoulder Roast) | Ingredients: finding ingredients... | My Rating: | | More Actions: | | cooking notes close notes | foodie tags close tags | share close share | | | My Notes: - Private info just for you! | |
|
| |
Nutmeg Cake - which uses a whopping 4 1/2 teaspoons of freshly grated nutmeg, as well as a good dose of sour cream and light brown sugar. | | | | Nutmeg Cake | |  | Nutmeg Cake | Ingredients: finding ingredients... | My Rating: | | More Actions: | | cooking notes close notes | foodie tags close tags | share close share | | | My Notes: - Private info just for you! | |
|
| |
EatingWell - recipe list  With just a few simple ingredients on hand and the December EatingWell's 5-ingredient appetizer recipes you can throw an instant holiday party. Then toss together satisfying high-fiber whole wheat pasta entrees adding at least two times the fiber compared to regular pasta. And no reason to skimp on holiday menu traditions with a complete buffet of guilt-free recipes for sweet potatoes, sausage stuffing, creamed onions, pumpkin pie and more, including recipes using six of the world's healthiest spices - sage, rosemary, turmeric, chili pepper, ginger and cinnamon. If you're curious about how probiotics (a good bacteria from yogurt and fermented vegetables like kimchee) can improve your health, read about how one man with a compromised immune system is convinced that these foods are keeping him healthy, and some of the history and current research about food fermentation. - written by Rosemary Mark
Recipes to try:
Braised Winter Vegetable Pasta - Cooking pasta in broth with the vegetables makes a cream-like rich sauce without any cream. | | | | Braised Winter Vegetable Pasta |  | | In this vegetable-studded vegan dish we braise cauliflower, butternut squash and pasta in white wine and broth in an unconventional technique that yields delicious results. Serve with a spinach salad with red onion, orange segments and a light vinaigrette. | Ingredients: finding ingredients... | My Rating: | | More Actions: | | cooking notes close notes | foodie tags close tags | share close share | | | My Notes: - Private info just for you! | |
|
| |
Meringue-Topped Sweet Potato Casserole - Skip the marshmallows and brown sugar and save 400 calories per serving with this lightened, less sweet variation on a classic side dish. | | | | Meringue-Topped Sweet Potato Casserole | | | This lightened-up take on the classic Thanksgiving sweet potato casserole is spiked with crushed pineapple and toasted pecans. We top it with an airy, slightly sweet meringue. You can pipe the meringue to make it look fancy or simply spread it neatly with a rubber spatula. | Ingredients:View: | finding ingredients... | My Rating: | | More Actions: | | cooking notes close notes | foodie tags close tags | share close share | | | My Notes: - Private info just for you! | |
|
| |
|
PermaLink | |
|
Let it Snow! (powdered sugar, that is) |
|
|
|
Written by Peggy Fallon
|
|
|
Saturday, 27 November 2010 |
|
 Some foodies spend all 12 months in a flour-dusted haze, dizzy from the intoxicating aroma of vanilla, furiously chopping nuts, or kneading to their hearts’ content. When December rolls around, however, it's everybody's game.
Whether you're baking for family and friends, for your office potluck, or to make budget-minded gifts for special people in your life, Project Foodie is here to help. Simply click on the Holiday Baking tag for plenty of new ideas—from simple to sublime. If baking is not what you're after this season, you may find our Gifts from the Kitchen or Hanukkah Dinner tags exactly what you're looking for!
|
PermaLink | |
|
|
Written by Peggy Fallon
|
|
|
Tuesday, 16 November 2010 |
 Everybody is a cook on Thanksgiving….even those who do little more than press a button on the microwave for the other 364 days of the year. Wherever you stand in this spectrum, Project Foodie is here to help. Click on Thanksgiving Recipes and find links to hundreds of professionally published recipes-from festive appetizers to the flakiest piecrust ever, and everything in-between. Make this holiday a real cause for celebration!
|
PermaLink | |
|
|
What's Cooking November 2010 |
|
|
|
Written by foodie pam
|
|
|
Friday, 05 November 2010 |
|
 While November's best known cooking day is Thanksgiving, the vibrant flavors of fall make November a great all-around cooking month. Fortunately, this month's cooking magazines are full of great recipes for both Thanksgiving and the rest of the month. Here's a quick summary of what's hot in this month's issues of Bon Appetit, Food Network Magazine, Food & Wine, Fine Cooking and Saveur magazines.
And for a gallery of the latest issues of all magazines with links to their recipes jump here. Saveur - recipe list  It's all about turkey. Natch! We're talking five different ways to prepare the holiday bird — from "Sage Brined Roast Turkey with Oyster Dressing'' to "Turkey in Mole Poblano'' to "Boudin-Stuffed Turkey Breast.'' Then, take a jaunt to France in "Spirit of the Bistro,'' a feature all about the love and lore of Parisian bistro cooking, which includes a list of the 23 best bistros in Paris. Vinophiles also will enjoy uncorking a bottle while reading all about "The New California Wine,'' which encapsulates the great moments in the Golden State's wine history. - written by Carolyn Jung
Recipes to try:
Young Coconut Cream Pie, which has a filling made with young, tender coconuts. | | | | Young Coconut Cream Pie | |  | Young Coconut Cream Pie | Ingredients: finding ingredients... | My Rating: | | More Actions: | | cooking notes close notes | foodie tags close tags | share close share | | | My Notes: - Private info just for you! | |
|
| |
Colicchio & Sons' Parker House Rolls, because who can resist fluffy, buttery dinner rolls, especially ones made by Chef Tom Colicchio. | | | | Colicchio & Sons’ Parker House Rolls | |  | Colicchio & Sons’ Parker House Rolls | Ingredients: finding ingredients... | My Rating: | | More Actions: | | cooking notes close notes | foodie tags close tags | share close share | | | My Notes: - Private info just for you! | |
|
| |
The Food Network magazine - recipe list
No mention of heritage birds, casseroles using organic spuds, or pies using local produce in this year's issue of the Food Network magazine. There are plenty of other magazines to handle those topics. But, if you are looking for a solid issue of straightforward turkey recipes, no-fail mash potato steps, and a plethora of stuffing recipes, then this is your issue. There's a great section that covers table decorations using potted herbs and vegetable centerpieces. And Food Network stars share side recipes from their new cookbooks. If you have the time, there's also a dinner roll tutorial that produces a couple dozen mouthwatering rolls to complement your holiday feast. - written by Sophia Markoulakis
Recipes to try:
Asian Meatball Subs with Hoisin Mayonnaise uses ground pork and water chestnuts for a spin-off of the popular Vietnamese Banh Mi sandwich. | | | | Asian Meatball Subs With Hoisin Mayonnaise | | Ingredients: finding ingredients... | My Rating: | | More Actions: | | cooking notes close notes | foodie tags close tags | share close share | | | My Notes: - Private info just for you! | |
|
| |
Roasted Cauliflower with Dates and Pine Nuts is a great recipe not just for the holiday season, but for any occasion when you have this nutritious vegetable on hand. | | | | Roasted Cauliflower With Dates and Pine Nuts | | Ingredients: finding ingredients... | My Rating: | | More Actions: | | cooking notes close notes | foodie tags close tags | share close share | | | My Notes: - Private info just for you! | |
|
| |
Food and Wine - recipe list
 Most of the November magazines on the newsstands pay homage to Thanksgiving and this month's Food and Wine is no exception; but in addition to innovative ways to turn your ordinary Thanksgiving table into something more extraordinary you're also treated to the story of Farm City author Novella Carpenter's trip to Kenya where she learns true resourcefulness from Massai tribesman. New York City Chef Andrew Carmellini prepares for the opening of his new restaurant by seeking out the "new" American classics. An inside look at two exciting new cookbooks and find out who are the 40 big thinkers in food under 40. Learn how to beat the day after Thanksgiving indulgences with weight-control expert Jordan Carroll, and see why Syrah has replaced Pinot Noir as the go to red wine on Thanksgiving Day. - written by Heather Jones
Recipes to try:
Thai Red-Curry Squash Soup - Forget Thanksgiving Day this warm and inviting soup is sure to spice up any autumn night. | | | | Thai Red-Curry Squash Soup | |  | Ingredients: finding ingredients... | My Rating: | | More Actions: | | cooking notes close notes | foodie tags close tags | share close share | | | My Notes: - Private info just for you! | |
|
| |
Bacon, Tomato and Cheddar Breakfast Bake with Eggs - I'm already thinking ahead to Christmas morning with this dish, ideal for those overnight Holiday guests. | | | | Bacon, Tomato and Cheddar Breakfast Bake With Eggs | |  | Ingredients: finding ingredients... | My Rating: | | More Actions: | | cooking notes close notes | foodie tags close tags | share close share | | | My Notes: - Private info just for you! | |
|
| |
Fine Cooking - recipe list  The October/November issue of Fine Cooking is aptly sub-titled "The Cook's Guide to Thanksgiving" and I couldn't agree more. No one should go into the kitchen without this issue in hand. From the Thanksgiving Menu Planner (they also boast an interactive web version) to the primer on cooking by the calendar this issue offers everything you need for a delicious holiday and so much more. Want to learn how to make those fancy nut butters that have become so popular or why Sherry is one of the most versatile wines for cooking and drinking? Fall for your favorite fall vegetables all over again and revel in the great pumpkin. - written by Heather Jones
Recipes to try:
Upside-down apple-cheddar tarts with frisee and toasted walnuts - I love the combination of apple and cheddar and this modern and sophisticated twist on the Tarte Tartin is sure to be a winner. | | | | Upside-Down Apple-Cheddar Tarts with Frisée and Toasted Walnuts | |  | Though this update of the classic Tarte Tatin is more of a dessert-and-cheese course, it would be great served as an appetizer as well. If you can’t find Fuji apples, use another sweet apple variety instead, such as Gala or Braeburn. | Ingredients:View: | | *Some Fine Cooking recipes require an on-line subscription to view recipes | finding ingredients... My Rating: | | More Actions: | | cooking notes close notes | foodie tags close tags | share close share | | | My Notes: - Private info just for you! | |
|
| |
Homemade Nut Butter - This simple recipe makes perfect use for those of you fortunate enough to access to freshly harvested nuts. A terrific hostess gift as well. | | | | Homemade Nut Butter | |  | Come autumn, the harvest of almonds, pecans, and hazelnuts begins in earnest. Turning them into your own homemade nut butter not only makes storing easy, but also transforms an everyday snack into a rich, spreadable butter. A blender produces the smoothest results, but only a heavy-duty one is up to the task. As an alternative, use a food processor; the butter will just be a bit coarser.Read the Test Kitchen post for more information on preserving fresh nuts. | Ingredients: *Some Fine Cooking recipes require an on-line subscription to view recipesfinding ingredients... | My Rating: | | More Actions: | | cooking notes close notes | foodie tags close tags | share close share | | | My Notes: - Private info just for you! | |
|
| |
Bon Appetit - recipe list
 Thanksgiving is one of those holidays where we tend to cook what we know, often afraid to venture beyond our successful turkey recipe or even to try a new type or brand of turkey. I say it's time to break free from the usual recipes that we can whip together in our sleep and offer the idea of a test run of a new recipe before the big day. This month's Bon Appetit claims that their recipes for Thanksgiving food staples are the best ever, and their tips and techniques will get you to the next level. The magazine's recipes are organized by items and courses so you can pick and choose ones to create a menu that most appeals to you like an intermediate-skilled turkey recipe with a easy potato recipe. This way you can challenge yourself as much or as little as you want. I still believe in test runs because you can't always believe everything you read. Other features in the magazine include a modern cocktail party and some great date recipes. - written by Sophia Markoulakis
Recipes to try:
Malt-Beer-Brined Turkey with Malt Glaze gives an alternative brine recipe and adds depth and flavor to the turkey. Do a test run of this and consider freezing leftover meat for casseroles like enchiladas and pot pies. | | | | Malt-Beer-Brined Turkey With Malt Glaze | |  | Ingredients: finding ingredients... | My Rating: | | More Actions: | | cooking notes close notes | foodie tags close tags | share close share | | | My Notes: - Private info just for you! | |
|
| |
Cranberry and Wild Blueberry Pie has the perfect balance of sweet and mouth-puckering fruit. A great accessible recipe any time of year thanks to the use of frozen fruit. | | | | Cranberry and Wild Blueberry Pie | |  | Ingredients: finding ingredients... | My Rating: | | More Actions: | | cooking notes close notes | foodie tags close tags | share close share | | | My Notes: - Private info just for you! | |
|
| |
Available October/November Magazine Recipes
|
PermaLink | |
|
|
|
Written by Peggy Fallon
|
|
|
Sunday, 24 October 2010 |
|
Looking for Halloween recipes? Have no fear—Project Foodie has scared up a whole lot of Halloween recipes to get you in the spirit. Click the Halloween Recipes tag and a long list of recipes will appear—like magic.
Some of the recipes are creepy, candy-laden fun—tricked out to delight boys and ghouls of all ages—while others are designed to cast a delicious spell on more sophisticated palates. The horror!
|
PermaLink | |
|
|
What's Cooking October, 2010 |
|
|
|
Written by foodie pam
|
|
|
Tuesday, 05 October 2010 |
|
 Below is a quick summary of what's hot in this month's issues of Bon Appetit, Food Network Magazine, Food & Wine, and Saveur magazines.
And for a gallery of the latest issues of all magazines with links to their recipes jump here
Food and Wine - recipe list  In last month's Food & Wine it was all about the American South; this month it's about Italian favorites here and abroad. Italian food may have not always had the culinary prowess or reputation of French cuisine, but from pizza to gnocchi and everything in between, never has one style of food won our hearts as much as Italian food has. This issue is packed with information from some of our favorite experts. Celebrity chef Mario Batali gives us a lovely introduction to his newest venture EATALY and Top Chef Masters contestant Michael Chiarello does an Italian style brunch in Sonoma. In addition to the celebration of Italian Food, Chef Tyler Florence shares the winning recipes from his first ever Twitter Recipe contest; Food & Wine lists the winners from their 13th annual American Wine Awards; Chef Seamus Mullen shares his healthy Tapas; and Food & Wine shares 20 wine tidbits Sommeliers know best such as overlooked Pinot Noir vintages and the best sparkling wine values. But perhaps most important, writer Ray Isle shows you how to eat and drink like a Roman. Hail Caesar! - written by Heather Jones
Recipes to try:
Mixed Vegetable and Farro Soup - This flavor rich soup is a perfect way to kick off soup making season. | | | | Mixed Vegetable and Farro Soup | | Ingredients: finding ingredients... | My Rating: | | More Actions: | | cooking notes close notes | foodie tags close tags | share close share | | | My Notes: - Private info just for you! | |
|
| |
Flatbread with Tomatoes, Ricotta, and Anchovies - This simple dish is great for a quick bite and can be made memorable by using home canned tomatoes and homemade ricotta cheese. | | | | Flatbread With Tomatoes, Ricotta and Anchovies | | Ingredients: finding ingredients... | My Rating: | | More Actions: | | cooking notes close notes | foodie tags close tags | share close share | | | My Notes: - Private info just for you! | |
|
| |
Bon Appetit - recipe list  Fall favorites rule this issue of Bon Appetit which pays particular attention to fall produce. Summer isn't the only season that produces amazing fruit and vegetables. Fall gives us early winter squash like pumpkins, earthy delights like mushrooms, and wonderful heirloom specialties like apples. October is also National Breast Cancer Awareness Month and iconic Italian chef and restaurateur Lidia Bastianich is featured for her dedication to health research and the advancement of women chefs. Her Italian hometown of Trieste in the Friuli region of Italy is always on her mind when she prepares her amazing recipes such as Butternut Squash Gnocchi with Sage Brown Butter and Rustic Spinach and Cornmeal Soup. Hunting for mushrooms in France provides background for some wonderful mushroom recipes that are perfect for fall. And maple syrup fans will want to reserve their stash for several of the tempting dessert recipes in this issue. - written by Sophia Markoulakis
Recipes to try:
Raw Cèpes Salad reminds us that mushrooms don't have to be sautéed with butter to be delicious. | | | | Raw Cèpes Salad | | Ingredients: finding ingredients... | My Rating: | | More Actions: | | cooking notes close notes | foodie tags close tags | share close share | | | My Notes: - Private info just for you! | |
|
| |
Maple-Pecan Sundaes with Candied Bacon is a snap to assemble and pairs sweet Maple syrup with salty bacon. | | | | Maple-Pecan Sundaes With Candied Bacon | |  | Ingredients: finding ingredients... | My Rating: | | More Actions: | | cooking notes close notes | foodie tags close tags | share close share | | | My Notes: - Private info just for you! | |
|
| |
Food Network Magazine - recipe list
Halloween is the theme of this month's issue with several party-focused recipes and food-centered decorating ideas filling the pages. If black and orange are your favorite colors this time of year, you won't be disappointed with this month's issue. The weeknight cooking section takes on a more substantial note with heartier recipes such as baked pasta, skillet eggs, and slow-cooker squash stew. Paninis are the subject for this month's pull-out booklet and include some great ideas like bacon-date and mortadella-artichoke. There's also a step-by-step feature on pumpkin waffles and squash soup served in pumpkin bowls. - written by Sophia Markoulakis Recipes to try:
Caramel Apple Cake includes great photographs and explicit steps for foolproof results. | | | | Caramel Apple Cake | | Ingredients: finding ingredients... | My Rating: | | More Actions: | | cooking notes close notes | foodie tags close tags | share close share | | | My Notes: - Private info just for you! | |
|
| |
Cranberry Bean Pasta Fagioli pretty much sums up fall in a bowl with the use of fresh seasonal cranberry beans. | | | | Cranberry Bean Pasta Fagioli | | Ingredients: finding ingredients... | My Rating: | | More Actions: | | cooking notes close notes | foodie tags close tags | share close share | | | My Notes: - Private info just for you! | |
|
| |
Saveur - recipe list
 Billed as a special collector's issue, this month's edition spotlights 25 great meals, as experienced and written by such esteemed gourmands as Gael Greene, Jane and Michael Stern, Gabrielle Hamilton, and Madhur Jaffrey. Inside, also find a fascinating feature on the different varieties, grades and uses for wonderfully crisp, papery sheets of Japanese nori. Never heard of Carignan? You will. The long-underappreciated, bold and spicy red wine varietal from Southern France, is making a big comeback. - written by Carolyn Jung
Recipes to try:
Apricot and Walnut Stuffing, as who couldn't use another wonderful Thanksgiving side dish, especially this one fortified with chicken livers, apples, currants and orange zest. | | | | Apricot and Walnut Stuffing | |  | Apricot and Walnut Stuffing | Ingredients: finding ingredients... | My Rating: | | More Actions: | | cooking notes close notes | foodie tags close tags | share close share | | | My Notes: - Private info just for you! | |
|
| |
Bouillon de Champignons Comme Un Cappuccino (Mushroom Cappuccino) -- if Michelin three-star chef Alain Chapel's soup could "wow'' Gael Greene so fervently, it has to be worth savoring. | | | | Bouillon De Champignons Comme Un Cappuccino (Mushroom Cappuccino) | |  | Bouillon de Champignons Comme un Cappuccino (Mushroom Cappuccino) | Ingredients: finding ingredients... | My Rating: | | More Actions: | | cooking notes close notes | foodie tags close tags | share close share | | | My Notes: - Private info just for you! | |
|
| |
Additional Available September/October Magazine Recipes
|
PermaLink | |
|
|
The Quest Continues...The Next Iron Chef |
|
|
|
Written by Heather Jones
|
|
|
Saturday, 02 October 2010 |
|
 When it comes to the Next Iron Chef, the Food Network clearly knows when they have a good thing going. Hence this weekend the third installment of the Next Iron Chef begins.
I support them one hundred percent and say bring on the new talent! With so many exceptional culinary professionals out there it's awesome that this “friendly” competition gives them an opportunity to strut their stuff in the kitchen. Better yet, one of them will continue competing indefinitely with peers from around the country as the newly crowned Iron Chef in Food Network’s Kitchen Stadium. Just what Chefs thinks their cuisine will reign supreme this time around? The ten contestants are Andrew Kirshner, Bryan Caswell, Celina Tio, Duskie Estes, Maneet Chauhan, Marc Forgione, Marco Canora, Mario Pagan, Mary Dumont, and Ming Tsai. Now, I don’t want to pat myself on the back too much, but I did pick the season two winner as soon as I saw the line-up -- Jose Garces from Philadelphia. Who is my pick this time around? I’m putting my money on Ming Tsai. Of course, I’m completely biased here as I’ve been watching Ming on TV, be it PBS, Fine Living, or Food Network, for years. I've even had the great fortune of dining at his restaurant, Blue Ginger. And last fall I had the pleasure of seeing him live at the Food Network Food and Wine festival. Do I have a second pick? Of course I do: Duskie Estes. She’s a Northern California gal who represents the farm to table movement and she’s a working Mom. I had a chance to preview the first episode and I have to say this definitely looks like it’s going to be another great competition. So, as the Chairman says “Let the Battle begin!” The Battle will begin on Sunday, October 3rd at 9pm EST.
|
PermaLink | |
|
|
| << Start < Prev 1 2 3 4 5 6 7 8 9 10 Next > End >>
| | Results 1 - 9 of 95 |
|
|
articles 
