At Chicago's Alinea, chef Grant Achatz uses oak branches to skewer pieces of poached pheasant breast with roasted shallots and cider gelle. The end of the branch is then dipped into tempura batter and deep fried, and the oak branches arrive at the table still smouldering. Guests are instructed to consume the dish in a single bite.
This simple, green vegan smoothie is full of natural vitamins and nutrients like potassium from bana...
As a museum makes the case for chef Ferran Adrià’s haute cuisine as art, Jason Farago argues that...
www.bbc.com
Best Bollywood Movies for Foodies and Chefs, There are many movies based on Chefs in Hollywood but i...
Because everyone needs a little BS in their lives...
bsinthekitchen.com
Doni's sister brought this amazing extra-virgin olive oil from her honeymoon trip in Crete and it wa...
veganmiam.com
Four Seasons chefs share chocolate recipes to sweeten up your Valentine's Day....
I can’t remember the first time I discovered the blog by Maura, but one thing I did notice was her...
insimoneskitchen.com
This maple lemonade is subtly sweet and slightly tart, combining a refreshing summer drink with clas...
wellandfull.com
This Indonesian fried recipe recipe (Nasi Goreng) is a favorite with stir fried rice tossed with kec...
www.chilipeppermadness.com
