Chef Philip Campanella puts mashed Yukon gold potatoes flavored with egg yolk, salt, nutmeg and chives in ring molds and refrigerates them. Then he browns them in butter.He rubs scallops with olive oil, salt and pepper and sautés them in a hot pan...
When Eben Freeman says he’s smoking Coke, he’s not talking about recreational drug use. The beverage director of Tailor, an avant-garde restaurant in New York City, actually pours the soft-drink syrup into a shallow pan and places it...
Like many chefs, Jamie Lauren, whom The San Francisco Chronicle named a “Rising Star Chef” in 2005, fell into her profession by accident. She started as a restaurant cashier in college, “but it didn’t work out because I just didn’t really deal...
Contemporary cocktail culture is doing its best to offset winter’s frosty temperatures, as mixologists and chefs tinker with classic recipes and introduce spices, tinctures, infusions, syrups and teas to create new flavor profiles.Traditional...
NEWARK Del. Such foodservice powerhouses as McDonald’s, Applebee’s, Sysco and U.S. Foodservice are helping to craft a new multi-industry initiative that will boost food safety by tracking produce shipments more precisely, according to organizers...
Chef Philippe Pinon sweats assorted mushroom stems with shallots and garlic. He deglazes with saké and Madeira, reduces by half, adds cream and reduces it slightly. He purées and strains it and seasons the liquid with salt and...
Five years ago chef Charles Phan sold about six orders of whole fish a night, and many were sent back at his Slanted Door restaurant in San Francisco. Now he sells about 23 whole fish an evening, and not one has been sent back in the...
