Displaying results 1 - 25 of 1601 for chef. Subscribe to this search
Executive Chef Admir Alibasic, of Ben & Jack’s Steakhouse in Old Town Scottsdale, shares the cool and tasty Candy Cane Blitz-tini. The invigorating, cocktail costs $12.95 (or $7.95 during happy hour) — or you can whip one up at home for holiday guests.
SAN FRANCISCO — The startup is housed in a garage-like space in San Francisco's tech-heavy South of Market neighborhood, but it isn't like most of its neighbors that develop software, websites and mobile-phone apps. Its mission is to find plant replacements for eggs.
Looking to dazzle your guests during the holidays? I've got the perfect "fancy" dish for you. And I promise it requires no advanced culinary skills.
With the exception of a good margarita, I've never been one for mixed drinks. Which doesn't mean I don't like a great cocktail.
Local celeb chef Stephanie Petersen (Chef Tess) signs her new cookbook “The Meals in a Jar Handbook” and hosts a one-hour class on how to build the meals she writes about.
In this photo taken Tuesday, Dec. 3, 2013, CEO Josh Tetrick, left, watches as research and development chef Trevor Niekowal, right, makes a plant-based scrambled egg at Hampton Creek Foods in San Francisco. Can plants replace eggs? A San Francisco startup backed by Bill Gates believes they can. Hampton Creek Foods is scouring the planet for plants that can replace chicken eggs in everything from cookies to omelets to French toast. Funded by prominent Silicon Valley investors, the upstart seeks to disrupt a global egg industry that backers say wastes energy, pollutes the environment, causes disease outbreaks and confines chickens to tiny spaces. (AP Photo/Eric Risberg)
LOS ANGELES — There's this weirdly unfounded reputation that just about everyone in Los Angeles is vegan and therefore sunbaked Angelenos only feast on the likes of kale and quinoa. Such a stereotype is antithetical to the City of Angels' unhealthy obsession with the hamburger, an ongoing between-two-buns preoccupation that's birthed hundreds of Southern California burger joints.
Let's all stop being coy and fess up, shall we? The truth is, even those of us who work with cookbooks, write about cookbooks, collect cookbooks — heck, even write cookbooks ourselves — don't actually cook from cookbooks. At least not nearly as frequently as we'd like to/promise ourselves we will/tell others we do.
Who doesn't love chocolate truffles? They are the essence of chocolate, and a sure-fire mood enhancer. Pop even one into your mouth and see if you don't get happy.
With the holidays getting into full swing, life for most of us is getting hectic. Between all the big meals, the parties, the kids needing treats for their classes, never mind our day jobs...! Who has time for it all?
This book cover image released by Artisan shows “Smoke & Pickles” by Edward Lee. Lee earned his fame on Season 9 of Bravo’s “Top Chef,” but he earned his credibility for his brash, yet respectful reimagining of Southern cuisine. A Korean-American who grew up in New York, Lee’s only connection to the South was a road trip. But he fell in love with the culture and its food, and it shows in his cooking. (AP Photo/Artisan)
Ask any good chef: why do some recipes work, while others, with the very same ingredients, do not? Ah, but it's the QUALITY of the ingredients that matters, that chef will probably say.
I was a happy little butterball when I was a kid. Sweets were my thing, desserts in particular. And chocolate desserts most of all. The one exception to the rule? My grandmother's oatmeal cookies.
DALLAS — Today's kids can't keep up with their parents. An analysis of studies on millions of children around the world finds they don't run as fast or as far as their parents did when they were young.
MILWAUKEE — Drive south from downtown Milwaukee into the Walker's Point neighborhood and the dimly lit streets and empty buildings will make you feel like you should keep going.
Some cooks like to change up the Thanksgiving meal — a sous vide turkey here, a sweet potato souffle there. But on a holiday dedicated to tradition, innovation can spark revolt.
PHOENIX — When Twitter and Facebook first began to catch fire, so did food trucks. Mobile kitchens in cities like Los Angeles and New York branded themselves, using social media to gain foodie followers. But the gourmet meals-on-wheels trend was slow to hit Phoenix streets.
Roasted squash is so been-there-done-that. Not that it isn't delicious. But how many times can you get excited by tossing butternut chunks in oil and seasonings, then roasting?
Every Thanksgiving presents the same challenge — how to juggle the turkey and the stuffing and the pie and all those sides in just one oven.
When it comes to leafy green vegetables, kale has been king for a while. It boasts more vitamin C than an orange, more calcium than milk, and more iron per calorie than beef.
To many teenagers, homecoming has become an expected part of their high school experience. But one group of Corona del Sol High School students received a special invitation to their first homecoming dance just this year.
Everyone loves the idea of a grilled pork chop, but they often fall short of expectations. And I blame the butcher!