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In the Kitchen
Articles by Andrea Strong
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DIY Hummus from the Silk Road Vegetarian Cookbook
Dahlia Abraham-Klein's first cookbook, Silk Road Vegetarian, is a thoughtful and delicious collection of gluten-free, vegetarian and vegan recipes.
The Chef's Take: One Girl Cookies' Raspberry, Flax and Olive Oil Muffins
Make these healthy and delicious Raspberry, Flax and Olive Oil Muffins from One Girl Cookies. More recipes like these at Food Network.
The Chef’s Take — Jeremie Tomczak’s Farro Salad with Beets and Blood Oranges at King Bee
Acadian food is the next big thing, thanks to Chef Jeremie Tomczak at New York City's King Bee.
The Chef's Take: Marc Vidal’s Cumin-Roasted Carrots and Kale at Boqueria
At Boqueria, Chef Marc Vidal's kale and cumin-roasted carrot salad with pomegranates and yogurt is nutritious and delicious.
The Chef's Take: Grains and Egg Bowl from Camille Becerra
For her lunch menu at New York City's Navy, Camille Becerra added this bowl of grains and eggs with an eye toward offering guests a midday meal that would energize.
3 of a Kind: Barrel-Aged Cocktails
Wine is aged in a barrel, so why not spirits? That’s the thinking behind the newest trick of the artisan bartender trade: barrel-aged cocktails.
The Chef’s Take: Mushrooms a la Plancha from Joel Hough at il Buco
il Buco's roasted mushrooms are reminiscent of the Spanish dish, Ceptas a la Plancha.
The Chef’s Take: Max Snyder’s Yali Pear Salad at Le Marais
Make this beautiful fall salad from Le Marais in San Francisco.
3 of a Kind: Popped Sorghum
Sorghum, a gluten-free, ancient grain popular in the South, has been steadily gaining ground as the new "it" grain of choice for chefs.
The Chef's Take: Brad Farmerie's Cauliflower Cous Cous
At Public, chef Brad Farmerie is making cous cous out of cauliflower! Check out his brilliant vegan recipe.
Chefs' Picks: Where to Take the Kids
We spoke to chefs about their kids’ favorite foods and where they take their kids out to eat.
The First Vegetarian Elementary School Is Changing More Than Meals
P.S. 244 in New York City's Queens is the first public school in the nation to become 100-percent vegetarian.
The Chef's Take: John Fraser's Grilled Squash Salad with Falafel Croutons
Grilled Squash Salad from Narcissa's Chef John Fraser
The Chef's Take: Grilled Sirloin Tips with Avocado from Tony Maws
Tony Maws knows the importance of staying fit. At 44, he has a six-year-old son and two of the Boston area's most popular restaurants, one fine dining, Craigie on Main, and one casual, The Kirkland Tap & Trotter.
Chef Dan Barber on Why "Whole-Farm Eating" Is the New "Farm-to-Table"
You may not be eating a lot of mustard greens, kidney beans and millet these days, but if Dan Barber has his way, you will be very soon.
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All-Clad's First Factory Sale of the Year Is Here Jan 19, 2021
By:
Allison Russo
