Executive chef Guillermo Pernot browns chicken thighs, garlic sausage and pork tenderloin in olive oil. He adds onion, sweats it and then adds garlic and bell pepper.He adds rice, coats it in oil, then adds chicken broth, saffron, salt and paprika...
At the fine-dining restaurant Sona in Los Angeles three out of the nine courses on the tasting menu are devoted to desserts. But the best is always saved for last—chocolate.Chocolate is a vital component of any dessert menu and...
Asian noodles don’t always come steaming in a piping hot bowl. Countries throughout East Asia, especially in the north, also have traditions of serving their noodles cold. The Japanese buckwheat noodles soba, for example, usually are...
Prairie Grass Cafe co-owners and co-chefs Sarah Stegner and George Bumbaris have made the transition smoothly from the elite fine-dining world they formerly inhabited at the Dining Room at the Ritz-Carlton Chicago on the city’s Magnificent Mile at...
Come mid-March, beer drinkers across the nation will begin to exhibit very strange behavior. For one day only, imbibers long accustomed to draining frosted mugs of sparkling, golden lager will instead fill their glasses with a roasty, pitch black...
As cooking fats go, the ones from poultry have both a rich tradition and a rich taste.From duck fat used in confit to schmaltz, rendered poultry fats are maintaining fans even in a culinary landscape populated with dietary concerns. ...
Chef John Venegas adds cinnamon, unsalted butter and stout beer to melted bittersweet chocolate.He whips eggs with vanilla extract and then adds powdered sugar. He slowly pours in the chocolate mixture. Then he adds all-purpose flour and pours the...
When the entire wine world seems to be producing wine mainly from the same four red grape varieties—Cabernet Sauvignon, Merlot, Syrah and Pinot Noir—it is refreshing that regions of Italy, Greece and Portugal, along with parts of...
