Articles by Andrea Strong
Showing 1 - 15 of 39 results
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: 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: George Mendes' Portuguese Chicken Soup
Make this healthy chicken soup with orzo from My Portugal, the new cookbook from Aldea's Chef George Mendes
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: Gerard Craft’s Orange Salad at Pastaria
Chef Gerard Craft's orange salad is the perfect antidote to winter!
The Chef's Take: Andrew D'Ambrosi's Kale Panzanella
After being soaked in red wine vinegar for 24 hours, the kale in this Italian panzanella is anything but tough and chewy.
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.
Spreading the Joy: Halva Gets a Healthier Makeover
Halva, the Middle Eastern sesame candy, is a dessert favorite. Just one problem: It's traditionally loaded with sugar.
Chefs’ Picks: Mother’s Day Recipes
Most everyone wants to show Mom love on her special day. For those who plan to prepare homemade gifts, we polled a few chefs around the country on what they cook to make their moms feel treasured on Mother’s Day.
The Chef’s Take: Dave Pasternack’s Roasted Funghi with Herbed Goat Cheese at Barchetta
Dave Pasternack is cooking up seafood and mushrooms at Barchetta.
3 of a Kind: Veggie Burgers
Even carnivores are craving veggie patties, and chefs are answering the call with hearty two-handed burgers that are true meatless marvels.
The Chef’s Take: Roasted Pear Vichyssoise from Lincoln’s Jenn Louis
Roasted Pear Vichyssoise, an inventive take on the classic potato-leek soup, is the perfect addition to your holiday table.
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.
On the Trail of Delicious Food (and a Happier Life)
It's crazy to think that you can find wildly healthy foods in New York City's Prospect Park or even your own backyard, but Ava Chin proves it's easy once you know where (and how) to look.
The Chef’s Take: Max Snyder’s Yali Pear Salad at Le Marais
Make this beautiful fall salad from Le Marais in San Francisco.
