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Robert Aikens, chef at Shaw’s Oaxacan-style Espita Mezcaleria, appeared on last night’s episode of “Beat Bobby Flay” and won — a rare feat for a guest chef competing against Flay on his Food Network show

Robert Aikens, chef at Shaw’s Oaxacan-style Espita Mezcaleria, appeared on last night’s episode of “Beat Bobby Flay” and won — a rare feat for a guest chef competing against Flay on his Food Network show

Robert Aikens, chef at Shaw’s Oaxacan-style Espita Mezcaleria, appeared on last night’s episode of “Beat Bobby Flay” and won — a rare feat for a guest chef competing against Flay on his Food Network show. For his timed cooking challenge, both chefs put their spin on the classic British dish dubbed “bubble and squeak” in front of a…

Amarillo – We’re finishing up Chef Bud’s Brie and Bacon Melt! Here’s the recipe

Amarillo – We’re finishing up Chef Bud’s Brie and Bacon Melt! Here’s the recipe

Amarillo – We’re finishing up Chef Bud’s Brie and Bacon Melt! Here’s the recipe. Ingredients: 6 slices compart thick cut bacon 1 tbsp butter, at room temperature 4 slices farmhouse bread or sourdough bread 2 tbsp raspberry jam or Smuckers Simply Fruit 5 oz brie cheese, sliced Preparation: 1. In a saute pan over medium-high…

For that, you will have to go to Chirico’s latest cookbook, “Not My Mother’s Kitchen: Rediscovering Italian-American Cooking Through Stories and Recipes.” The book is a charming, humorous cookbook-as-memoir of growing up Italian in a home where his ..

For that, you will have to go to Chirico’s latest cookbook, “Not My Mother’s Kitchen: Rediscovering Italian-American Cooking Through Stories and Recipes.” The book is a charming, humorous cookbook-as-memoir of growing up Italian in a home where his ..

What do fine art, storytelling, cooking, profanities and a $10,000 hamburger have in common? They’re all passions, qualities or experiences of Rob Chirico of Greenfield. In Chirico’s world, all of the above are grist for his mill as a self-described raconteur and foodie; author of cookbooks, mystery novels, non-fiction books about cocktails and swear words;…

There are green beans, and then there are green beans

There are green beans, and then there are green beans

There are green beans, and then there are green beans. After many years of cooking this vegetable, I’m here to say, freshness really counts. Luckily for us, we are in green bean season. Look for beans that are bright green, firm and perky. And because it’s the season, green beans are likely to be cheap….

Good morning

Good morning

Good morning. Our Samin Nosrat wrote about American burgers and Iranian kebabs in her Eat column for The Times this week, and about how they remained distinct aspects of her identity until she ate a chapli kebab on the side of a dusty road in northwestern Pakistan: two patties of seasoned ground beef lightly fried in oil,…

Aug. 1 is Colorado Day

Aug. 1 is Colorado Day

Aug. 1 is Colorado Day, marking the day in 1876 when President Ulysses S. Grant declared our state the 38th of the union. Around the same time, farming and ranching had begun to eclipse mining as more profitable enterprises for those living here. Growing food began to make more sense (and money) than digging for silver…

The League of Kitchens launched in New York City four years ago with a novel proposition: individuals from the city’s diverse immigrant communities would open the doors of their homes to teach intimate cooking workshops in their own kitchens, giving ..

The League of Kitchens launched in New York City four years ago with a novel proposition: individuals from the city’s diverse immigrant communities would open the doors of their homes to teach intimate cooking workshops in their own kitchens, giving ..

The League of Kitchens New York and Los Angeles The League of Kitchens launched in New York City four years ago with a novel proposition: individuals from the city’s diverse immigrant communities would open the doors of their homes to teach intimate cooking workshops in their own kitchens, giving participants an insight into a different…

In today’s ‘Health Hack’ we’re talking about why it’s important to think about how you prepare your food when it comes to making a healthy meal! Jane Monzures has some great tips on how to make sure you’re keeping it healthy when you cook

In today’s ‘Health Hack’ we’re talking about why it’s important to think about how you prepare your food when it comes to making a healthy meal! Jane Monzures has some great tips on how to make sure you’re keeping it healthy when you cook

In today’s ‘Health Hack’ we’re talking about why it’s important to think about how you prepare your food when it comes to making a healthy meal! Jane Monzures has some great tips on how to make sure you’re keeping it healthy when you cook.  

Robert Aikens, chef at Shaw’s Oaxacan-style Espita Mezcaleria, appeared on last night’s episode of “Beat Bobby Flay” and won — a rare feat for a guest chef competing against Flay on his Food Network show

Robert Aikens, chef at Shaw’s Oaxacan-style Espita Mezcaleria, appeared on last night’s episode of “Beat Bobby Flay” and won — a rare feat for a guest chef competing against Flay on his Food Network show

Robert Aikens, chef at Shaw’s Oaxacan-style Espita Mezcaleria, appeared on last night’s episode of “Beat Bobby Flay” and won — a rare feat for a guest chef competing against Flay on his Food Network show. For his timed cooking challenge, both chefs put their spin on the classic British dish dubbed “bubble and squeak” in front of a…

Blendtec Ambassador – Chef Marco Niccoli

Blendtec Ambassador – Chef Marco Niccoli

Blendtec Ambassador – Chef Marco Niccoli

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