CHIC podcast #35: Chef Jim DeWan on Food WritingChef Jim De Wan has written for many different publications and most recently writes for the Chicago Tribune on aspects of food. He was one of my students years ago and I find his style singular. He and I sat down...
Cuisine From Spain #12: Marinara Clams and Padrón PeppersMarinara Clams: There are many variations on this recipe, depending where you have it. Sometimes it has a light green sauce if it is made with parsley, or red if you use paprika, in which case it can be either spicy...
ReMARKable Palate #53: Chocolate IndulgencesChef Mark interviews Chocolatiers who love what they do at the Fancy Foods Show. Chocolate, the "Food of The Gods" seems to be the food of the people, as well! We also kick off our month of Sweet Indulgences, and hear about the favorite guilt-free indulgences...
Eat Feed #53: August in SeasonCharles Martell joins us again, this time to discuss his work to preserve Gloucestershire plums and why it's important to encourage interest in local varieties. Then, we celebrate the birthday of Julia Child by cracking open our copy of Mastering the Art of French...
This beautifully simple dessert goes beyond “plain vanilla” – and might just change the way you think about gelatin molds. ...
There is a popular aphorism in Italy, “Si parla come si mangia,” which literally means one eats like one talks....