So You Think You Know How to Make Pesto. . .
This charming video of Chef Paola Laboa at Farina shows how to make their perfect pesto with exceptional ingredients and lots of heart. Don’t bother getting out your Cuisinart.
Scripps, the parent company of the Food Network, has announced that it will launch a new Cooking Channel in 2010. With primetime Food Network shows sliding into the “entertainment” category, they realize that their offerings are not for serious cooks anymore (remember the original MTV - it was actually about music videos?). They will be [...]
Beautiful, unusual ceramic designs from a Russian artist in Rhode Island. These bowls are handmade and stamped with antique numbers - you can pick which number you like. Dishwasher and food safe, $40 set of two. From Gleena.
It’s that time of year again - the compilation by Holly Hughes of the best food writing of the year. This volume contains 50 essays - some from the usual suspects (Ruth Reichl, Colman Andrews, Alice Waters) but some delightful lesser knowns like Monica Bhide.
This charming video of Chef Paola Laboa at Farina shows how to make their perfect pesto with exceptional ingredients and lots of heart. Don’t bother getting out your Cuisinart.
This charming video of Chef Paola Laboa at Farina shows how to make their perfect pesto with exceptional ingredients and lots of heart. Don’t bother getting out your Cuisinart.
For those of you who still haven’t seen this video of Mel Gibson as Colonel Sanders, it’s from Jimmy Kimmel Live and it is hilarious. You’ll learn why the Colonel had no trouble killing all those chickens.
A great video from the L.A. Times, showing the many uses of kitchen string. Learn how to properly truss up your chickens, tie a steak and a whole lot more.
Stephen Colbert interviews The Minimalist, Mark Bittman, about his new book, “Food Matters”.
In this wonderful stop motion cooking video, Adam Pesapane of PES cooks up Pick-Up-Sticks, Rubik’s cubes and a shredded dollar bill. Of course, this is his zany version of cooking spaghetti.
In her tiny New York kitchen, Jill Santopietro makes tangerine sherbet for the New York Times and inspires us all to quit complaining about our kitchens.
The absolute master of The Event, takes you on a personal tour of his kitchen, where he loves to entertain. He’s ultra organized, ultra creative and he’s got the cleanest oven you’ve ever seen!
Bob Walden, the chef in charge of sous vide cooking at UC Davis, says that this cooking technique eliminates wastes and maximizes taste. With 7,000 mouths to feed a day, this makes a difference.