Lamb ribs are back on the menu as an appetizer at Montecito restaurant in Denver. Chef Adam Mali had removed them to make room for other items he wanted to try, but he quickly learned what some other chefs around the country have come...
DAVIS Calif. Just weeks after leading restaurant executives agreed that more needs to be done by suppliers to improve the safety of fresh produce, processors and government leaders announced the creation of the Center for Produce Safety at the...
Sometimes, with certain ingredients, less is more. When it comes to corona beans, however, chefs find that more is more. That’s because coronas are the giants of the broad-bean world, and their over-the-top appeal has boosted their popularity on...
This year is shaping up to be our “Year of Spain.” Everywhere we turn we are finding opportunities to taste wines from the country. Spanish wines have come so far so fast that the category is perhaps the single most...
Cooking food was on Alex Cheswick’s mind from an early age. He recalls a day as a teenager when, after a high school football game, he couldn’t remember who won or lost because he was in a hurry to go home and make muffins. He was...
Asian noodles don’t always come steaming in a piping hot bowl. Countries throughout East Asia, especially in the north, also have traditions of serving their noodles cold. The Japanese buckwheat noodles soba, for example, usually are...
Executive chef Guillermo Pernot browns chicken thighs, garlic sausage and pork tenderloin in olive oil. He adds onion, sweats it and then adds garlic and bell pepper.He adds rice, coats it in oil, then adds chicken broth, saffron, salt and paprika...
After giving up the bright lights of big cities to take a job as executive chef of the isolated but luxurious Hotel Hana-Maui in Hawaii, David Patterson now finds his nights are illuminated in large part by the moon and stars.Since being lured to...
