After leading his team to a Super Bowl victory in 2006, former Pittsburgh Steeler Jerome Bettis is tackling the foodservice industry as the face of a new restaurant, Jerome Bettis’ Grille 36 in Pittsburgh.Designed to celebrate the career of the No...
Steaming’s status as a bland food preparation is evaporating as chefs embrace the moist-heat method as a way to highlight delicate flavors and diners seek it out for its healthful reputation.Although steaming does not impart to foods the bold...
Corporate chef Shaun Presland, coats tuna loin with black and white sesame seeds. He cooks it for about 90 seconds in an oven with steam, cools it and slices it.He dresses the fish in a sauce of shallots, wasabi-marinated peppers, olive oil...
Tariq Hanna has gone through several life changes. Born in Nigeria, he went to a posh boarding school in England before moving to the Detroit suburbs to study architecture. But once there he ended up studying cooking instead. ...
Executive chef Julian Medina forms flat, bite-sized masa cakes, pinching them around the edges to give them a lip. He griddles the cakes and fills them with Mexican requeson cheese, which is similar to ricotta, diced chorizo and a roasted-tomato...
As a child growing up in Paris, Ill., Andrew Patrick gathered hickory nuts with his mother, who cracked them with an old piece of railroad iron. The hickory nut’s shell is so hard that it defies ordinary nutcrackers, and tales of whacking the nut...
Most Yanks residing on this side of the Atlantic read about British pub life or see it portrayed in films or TV, but relatively few have experienced the cultural phenomenon at close range. The British Beer Co., a seven-unit chain based...
