Articles by Andrea Strong
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of 39 results
The Chef's Take: Roasted Root Vegetable Breakfast from Zoe Nathan
This simple recipe for roasted root vegetables and eggs is as versatile as it is healthful: Zoe Nathan eats it for breakfast, lunch and dinner.
The Chef's Take: Yotam Ottolenghi's Honey-Roasted Carrots with Tahini
Make these Honey-Roasted Carrots from chef Yotam Ottolenghi's new book, Plenty More.
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: 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.
The Chef's Take: Vegetarian Spring Rolls from Charles Phan
Charles Phan's Vegetarian Spring Rolls from The Slanted Door
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.
Chefs' Picks: Roast Chicken
Four chefs share their favorite ways to roast a chicken.
The Chef's Take: Chris Barnett's Trash Vegetables from Stir Market
Stir Market's chef Christ Barnett believes in "nose-to-tail" vegetable cooking. He uses vegetables scraps to make surprisingly great (and healthy) eats!
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: Diners
When chefs want to wind down and ditch the fancy food, they often head to their local diners. Here are their faves.
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.
The Chef's Take: John Fraser's Grilled Squash Salad with Falafel Croutons
Grilled Squash Salad from Narcissa's Chef John Fraser
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: Green Olive Tapenade from David Lebovitz
"When you cook at home, you know exactly what is going into the food you're eating," says David Lebovitz, who has been cooking and baking for most of his life, much of it in restaurants.
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