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Chef

Just the Right Book: Revisiting One of Our Favorite Holiday Episodes!

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Jacques Pepin is a world-renowned chef, a former columnist for the New York Times and the author of more than two dozen cookbooks. For this week’s episode of Just the Right Book Podcast, we revisit one of our favorite episodes with the internationally recognized French chef and author just in time for the holidays! Last December the world’s most famous cooking teacher stopped by RJ Julia to share HIS best holiday cooking tips and you’ll never believe what he tells Roxanne about his own cooking mistakes! Check out Jacques NEW book, A Grandfather’s Lessons: In the Kitchen with Shorey.     More books by Jacques Pepin: Jacques Pepin: Heart & Soul in the Kitchen The Apprentice: My Life in the…

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Review: A Favorite ‘Sourdough’ Recipe Changes Everything

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Sourdough by Robin Sloan is the perfect blend of culinary secrets and technological experiments, filled with excitement and drama. Lois is a programmer who spends her endless days writing code and programming a robot arm. She resorts to drinking a Slurry (an unappealing nutritional concoction) for lunch during the day, and ordering delivery of spicy soup with delicious bread from a neighborhood hole in the wall at night. She falls into this comfortable routine and when the delivery guy tells her he and his brother, the chef, have to leave the country, she is distraught. Because she has become to them the “Number One Eater”, they are leaving her with a valuable secret…the special starter for the sourdough bread she adores,…

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Zahav: Michael Solomonov Presents the Diverse Flavors of Israel

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When it comes to Israeli food, sublime is usually simple. Take Shakshouka for example. I first tasted Shakshouka one summer on a family vacation. My sister had invited her Israeli neighbors to join us and after a few days of our cooking, our guests said they wanted to cook us the quintessential Israeli dish. We had no idea what that might be. Our culinary heritage was limited to the Eastern European Jewish dishes we had grown up with such as chicken soup with matzo balls, and a few well-known Middle Eastern foods—chopped salad, falafel and hummus. We were surprised when the kitchen started releasing the fragrance of sautéing onions, garlic and peppers and they brought to the table a huge…

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5 Fabulous Fusion Tacos You’ve Never Heard of (But Will Love)

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Chances are when you grab a quick taco from your favorite food truck it comes with all the traditional trimmings: meat or fish, shredded lettuce, red cabbage, tomato, cheese, some guacamole, sour cream, hot sauce and a wedge of lime. Pair with a side of refried beans and cilantro rice and you’re on your way to taco heaven. But the humble taco can be the framework for culinary magic. Enter Chef Ivy Stark of famed eatery Dos Caminos New York. She has created some updated interpretations of the taco that will leave your taste buds tingling. Her latest book Dos Caminos Tacos: 100 Recipes for Everyone’s Favorite Mexican Street Food by Ivy Stark and Joanna Pruess (Countryman Press; September 21,…

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Celebrity Chef Marcus Samuelsson Shows You How to “Make it Messy”

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Marcus Samuelsson, whose heady stew of an Ethiopian-Swedish upbringing cooked up a world-famous career as a chef, actually wanted to be a professional soccer player. When it became clear he was too small to go pro, he traded in his cleats for the Rolls-Royce of kitchen knives, the Sabatier, and embraced the organized chaos also known as the restaurant kitchen. He reveals the outsized appetites that inspired his stunning career in Make it Messy: My Perfectly Imperfect Life (Delacorte Books, June 2015) written with Veronica Chambers. His upbringing was molded by the sights and smells created by many different cooks, starting with the essence of his biological mother’s cooking – the Ethiopian spice, berbere – but his real culinary journey…

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Gourmet food served Curbside: Food trucks have grown up!

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Every once in a while (OK, fine—every weekend) I seek out those drool-inducing caravans of munchie love that we call food trucks. Food trucks are becoming increasingly sophisticated –it’s not just kettle corn or tacos anymore. With these trucks, you’re getting premium eats in your city curbside—and you don’t even have to make a reservation. There’s nothing better than walking up to that welcoming wagon of wafting scents and asking for a paper cone filled with crispy pommes frites, or a falafel sandwich dripping with extra tahini sauce (and I call bonus points if you stumble across a food truck festival with a smorgasbord of culinary delights). With the new generation of food truck, your favorite restaurants and chefs serve…

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