Monday, January 6, 2014
10 Basic Foods that Cure more than Hunger
Friday, August 30, 2013
Chef Joe Gannascoli Cookin’ Up Seafood
Wednesday, August 28, 2013
The Best Farmers Markets in the U.S.
Wednesday, June 19, 2013
Watch Harry Potter Like a Grownup
Thursday, June 13, 2013
The World’s Top 5 Most Expensive Wines: A List to Remember
Wednesday, June 12, 2013
The Scramble’s Aviva Goldfarb’s Strata Recipe
Tuesday, June 11, 2013
“Price is No Option for Good Sushi!”: Challenge Accepted!
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Source: http://blendabout.tumblr.com/post/48930062997/price-is-no-option-for-good-sushi-challenge
Monday, June 10, 2013
Chef Nikki Martin's Recipe for Grilled Summer Salad
Friday, June 7, 2013
Top 5 BBQ Recipes from your Favorite Chefs
Wednesday, June 5, 2013
Top Food Festivals for Summer 2013!
| Big Apple BBQ Ribs |
| Garlic fries |
Tuesday, June 4, 2013
Chef Dave Martin on Cooking, Dining & Food Trends
| Chef Dave Martin's Black Truffle Mac and Cheese |
Friday, May 17, 2013
Chef Casey Thompson Shares BBQ Tips Recipes & More
Wednesday, May 15, 2013
Talking Brunch with ‘Chef’ Joseph Gannascoli

Tuesday, May 14, 2013
Taking a Culinary Journey with Joanne Weir

Friday, April 12, 2013
Fabio Viviani on His Latest Ventures & His Favorite Brunch Spot
Friday, January 4, 2013
Restaurant Spotlight: The Slanted Door (San Francisco)
First opened in 1995 by Chef Charles Phan, San Francisco's The Slanted Door has grown wildly in popularity over the years, thanks to their commitment to classic Vietnamese dishes, but with modern, locally-grown & farm-fresh ingredients.
Saturday, December 11, 2010
The Savoy Grill May Be Gordon Ramsay’s Saving Grace
Gordon Ramsay may have taken a few beatings over the past couple of months, but his nasty rep and legal debacles haven’t been passed to the recently renovated Savoy Grill in London. I’m sure we all expected the Savoy Grill to follow in the footsteps of his most recent restaurant, Petrus, which fell to some very harsh reviews. Fortunately for the unlucky Ramsay, this wasn’t the case.The result of a £220 million renovation has put the Savoy back on the map, being referred to by critics as “grand”, “elegant” and “glamorous”. One even compared the Savoy Grill to the “well-tuned purr of a vintage Rolls-Royce”. The Savoy menu, made up of modern dishes with classic British & French influences, like Baked Hereford Snails, Glazed Native Lobster Thermidor, Roe Deer Venison Chop, and Braised English Hare, has been positively received by critics. I’m sure Ramsay is taking a few deeps breaths of relief.
And while the majority believes Ramsay has redefined the word “schmuck”, even schmucks deserve a break. Let’s just hope this win doesn’t go to his nasty little head and further inflate his big, fat ego.
Friday, December 10, 2010
Cooking with Cannabis: Medical Edibles Go Mainstream
Grassy-flavored pot brownies are a thing of the past, now that 10x Cannabutter has come into play. Sandy Moriarty is the Author of the newly published cook book, “Aunt Sandy's Medical Marijuana Cookbook”, which puts a whole new spin on cooking with cannabis.
Moriarty’s book visually demonstrates the "secret" process for creating her magical 10x Cannabutter, which replaces the bitter "grass flavor" with a tasty, nutty butter flavor. The smokin' hot cook book includes 49 easy-to-prepare, delicious dishes that range from her signature dessert, “Blue Sky Lemon Bars”, to her “Dizzy Bird Turkey with Stuffing” – a perfect dish for festive holiday dinners.
But what’s most intriguing about this soon-to-be-trend-setting book is the potential impact it may have on the legalization of medical marijuana, giving a homier perspective to the controversial topic. Could this magical herb become a welcomed addition to the standard spice rack?
If you have a chance to try out “Aunt Sandy's Medical Marijuana Cookbook”, make sure to follow the recipes closely. You wouldn’t want your peanut butter blunt cake (*cough* sorry… I mean bunt cake) to come out half baked. We’ve included a copy of Sandy Moriarty's recipe for 10x Cannabutter recipe below. Enjoy…
What you'll need:
- 1 lb. Grade AA butter
- 4 oz. green leaf cannabis trimmings
- Water
- 1 large stockpot
Instructions:
1. Place all the ingredients into the pot and fill with water. Place on the stove and bring to a boil; the boiling temperature should be 212-degrees.
2. Boil the mixture for 3 to 4 hours. At this point, the trichomes will melt off the leaf material and cling to the lipids in the butter. Cook this mixture until the liquid is evaporated. The cooked down cannabis leaves should resemble spinach, while the butter is a beautiful amber color with a nutty-taste. There should be no excess liquid.
4. Now, separate the mixture by pouring it through a strainer over another pot. The “spinach” mixture should collect in the strainer while the amber liquid drains into the pot. Press the green leaves until all the moisture has been drained. Next, put the leaf mixture into cheesecloth and wring it out over the pot of liquid.
5. Refrigerate the amber liquid overnight. The butter will rise to the top and become firm again. Scoop the butter from the top, and voila! Your Cannabutter is ready to use in any of your favorite recipes as a butter or oil substitute. Keep the remaining amber liquid to cook with, as it will contain residual THC. Use it in sauces or to boil noodles – the sky’s the limit.
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Thursday, December 9, 2010
12-year-old Wins Red Robin Cook-Off
12-year-old Donovan Duggins Won Red Robin’s National Kid Chef Culinary Competition today with his Gourmet Burger Recipe!The 12-year-old celebrity chef newbie’s “Mt. Vesuvius Burger” is made of a beef patty, sesame seed bun, crumbled blue cheese, bacon, provolone cheese and his own Lava Sauce consisting of sweet BBQ sauce, hot sauce, garlic powder and paprika. Sounds absolutely delish!
This tasty treat will be sold in all U.S. Red Robin® restaurants in summer 2011, and 50 cents of every “Mt. Vesuvius Burger” sold will go to the National Center for Missing & Exploited Children’s (NCMEC) child safety efforts.
Congratulations Donovan!
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Tuesday, December 7, 2010
Gordon Ramsay: There’s Serious Hell in His Kitchen
Looks like the Hell’s Kitchen winners aren’t the only ones getting stiffed by Gordon Ramsay.Ramsay’s latest debacle: A New Zealand promotions company, Duco Ltd., is suing the “Hell’s Kitchen” star for a whopping £1.6 million. And why? Because he didn’t follow through with his legal commitment to appear at two Auckland charity dinners in New Zealand. Ramsay claimed a week before the commitment that he couldn’t make it because his mother had suffered a heart attack. But his mother was discharged from the hospital a week before the event – with no signs of the alleged heart attack. And even worse, when they rescheduled the event for October, Ramsay cancelled again. Really Ramsay?
Apparently, Gordon Ramsay is also getting sued by Daniello Carting Co. because he neglected to pay them for several months of work in 2009, carting trash from his W. 54th St. restaurant, Gordon Ramsay at The London. According to court records, the carting company is suing Ramsay for $25,000.
And last, but definitely not least: A $3 million wrongful termination lawsuit — filed by Gordon Ramsay's father-in-law, Chris Hutcheson. The suit arose after Ramsay fired his wife’s father who had been the celebrity chef’s business partner for 12 years. In a public letter regarding Gordo’s daddy-in-law, Ramsay states: “His role as CEO of Gordon Ramsay Holdings in the end felt like he was running the business as a dictator.” I guess it takes one to know one.
Getting sued by three different people, reneging on your Hell’s Kitchen prize commitments… Gordon Ramsay, WHAT THE HELL IS WRONG WITH YOU??? I think this is a clear case of God-Complexism (yes, I said ism).
- Have you ever had a restraining order filed against you?
- Does your family have a history of depression?
- Are you easily upset?
