HOBART | More than 300 guests enjoyed a seven-course gastronomic adventure Sunday at the Dine with the Chefs Gala.
It was a lineup of the unlikeliest sort - more than a dozen of Portland's finest farm-to-table chefs shouldering shotguns and taking aim.
Most people have only ever seen a scorpion fish in an aquarium. Unless they dine at Carolina Crossroads Restaurant in Chapel Hill, N.C., where they'll find the spiny, venomous creature on the menu.
It's easy to have romantic visions of the holidays — cozy fires, perfectly wrapped gifts, your house decorated like a magazine spread, all your friends gathered to celebrate, marveling at your culinary prowess.
Eaten without the skin, duck breasts are as lean as white meat chicken or turkey.
Duck is one of my favorite foods, roasted, braised, the legs confitted, the wings fried, the breasts grilled like a steak. It's just plain scrumptious.
Many people like the idea of cooking with whole grains — They are so healthful! — but refrain from actually plunging in because so many of them are unfamiliar.
If you want to master the art of grilling, you need to accept the idea that more heat isn't necessarily better heat.
Beer Can Chicken
Crisp blueberry shortcakes are prepared with three layers of baked phyllo dough cut into squares.
Sara Moulton took a tip from her chef friend and used pureed corn to achieve a silky richness without any additional fat in this spicy creamed corn recipe. Caramelized onions add great depth of flavor, while the chili's heat and lime juice's acidity balance the sweetness of the corn.
There are few foods as simple, delicious and complete as fresh seasonal corn on the cob. When it's really fresh, I'll even eat it raw. No boiling, no butter, no salt. It's perfectly sweet and tender right off the stalk.
Sara Moulton is shown on the set of her PBS show, 'Sara's Weeknight Meals.'
Looks can be deceiving. Take Seamus Mullen.
When he was about 12, Hugh Acheson's mom went through a cooking phase: recipes from magazines, nice pots and pans, and exciting new dishes, like her signature chicken piccata.
As pancake toppings go, maple syrup is swell and certainly traditional, if not particularly inspired.
Phil Potempa's daily entertainment news column.
Turns out, the obvious is true — winning big on a reality television cooking show can catapult the careers of even established chefs. Not so obvious — it also can leave them with more to prove.
Emeril Lagasse has kicked off his latest promotion featuring a dish cooked up by a student at the New Orleans Center for the Creative Arts.
Long after James Beard helped trigger a cult of cooking in the United States, the foundation named for him continues to recognize the nation's top chefs in the field.
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