Articles by Andrea Strong
Showing 1 - 15
of 39 results
The Chef’s Take: Gerard Craft’s Orange Salad at Pastaria
Chef Gerard Craft's orange salad is the perfect antidote to winter!
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: 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: Dave Pasternack’s Roasted Funghi with Herbed Goat Cheese at Barchetta
Dave Pasternack is cooking up seafood and mushrooms at Barchetta.
The Chef's Take: Lentil, Avocado and Kale Salad from Franklin Becker
"Eat more good fats, and you help prevent everything from heart issues to diabetes," Franklin Becker says. "This salad delivers all the benefits of good fats -- and it tastes great."
The Chef's Take: Eric Korsh's Free-Range Chicken for Two
The Chef's Take features grilled chicken for two with butter lettuce salad from Eric Korsh. More healthy restaurant recipes like these at Food Network.
The Chef's Take: Ford Fry's Farro Salad
A salad of farro, crab and roasted beets gets treated to a gorgeous green goddess dressing.
Chefs' Picks: Roast Chicken
Four chefs share their favorite ways to roast a chicken.
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.
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.
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.
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!
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: Max Snyder’s Yali Pear Salad at Le Marais
Make this beautiful fall salad from Le Marais in San Francisco.
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.
