Eat Feed # 57: From Vine to Wine Maria Helm Sinskey, author of The Vineyard Kitchen: Menus Inspired by the Seasons, introduces us to great grape varieties, gives advice for getting the most out of grapes in cooking, and shares her recipe for Guinea Hen with Purple...
CHIC Podcast #40: Dining on the RailsMy father worked for many different railroads during his career as a public relations man. He went to cities all over this country to talk about his railroad. He has championed grade-crossing safety, managed derailment sites and promoted the image of railroads...
Hungry Magazine #24: TRU CharacterOne of America’s best chefs launched his career at Wendy’s Hamburgers. It’s been a long road since those early days. Rick Tramonto has worked at Tavern on the Green, Gotham Bar and Grill, and Charlie Trotter’s. He’s opened up some of Chicago’s best restaurants including...
Cuisine From Spain #14: Pinchos MoruñosMarina takes on the local butcher as she tries to out-do his Pincho Moruño kebabs!www.culinarypodcastnetwork.comfood, food podcast, cooking, recipe, pinchos moruños, Cuisine From Spain, Culinary Podcast Network, Gilded Fork...
ReMARKable Palate #58: Chef Ming Tsai, Part 2Jennifer and I sat down with Chef Ming Tsai of Blue Ginger Restaurant and his PBS show Simply Ming. He tells us about running a restaurant with his wife, his work with Chefs for Humanity and FAAN, the Food Allergy...
Culinary Roundtable #5: Sweet IndulgencesWelcome to the Culinary Roundtable, a production of the Culinary Podcast Network. Today we're talking about Sweet Indulgences, and how everyday folks and professional chefs alike reward themselves. This celebration of Sweet Indulgences is brought to you by www.alifemuchweeter.com, the guilt-free indulgence blog. Whether it's...