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Showing 3,651 - 3660 of 5,139 results for french
Favorites Part 2
Episode
| From:
The Kitchen
The Kitchen zeroes in on the viewers' favorite flavors and recipes, like Geoffrey Zakarian's Branzino with Polenta, Wild Mushroom and Watercress and Sunny Anderson's Easy Smothered French Onion Chicken Thighs. The hosts face off in a round of Tool Takedown, and Katie Lee creates a new pizza crust using chickpeas. Food blogger Kim Lange joins the gang to make her viral recipe for Apple Fritter Bread, and finally, the hosts share four ways to make a trending dessert, Hot Chocolate Floats.
Creamiest Confections
Episode
| From:
Kid in a Candy Store
Adam Gertler rises to the top of the dessert menu with ultra-rich, creamy creations. In Waterbury, VT, get the scoop on how Ben & Jerry's is mixing its most outrageous ice cream yet. Taste the new flavor of New Orleans' French Quarter, where Aunt Sally's Pralines puts a dash of Tabasco sauce in its famous Creamy Pralines. Then in Chicago, discover the latest luscious recipe at The Eli's Cheesecake Company: citrus paired with wine in the luxurious Blood Orange Champagne Cheesecake.
Autumn Essentials
Episode
| From:
The Kitchen
It's all about the flavors of fall, starting with Jeff Mauro's United States of Meatloaf, and continuing with two winter squash recipes: Marcela Valladolid's Spaghetti Tossed with Butternut Squash and Katie Lee's Roasted Spaghetti Squash with Curried Shallot Butter. Geoffrey Zakarian shows how to make the popular French dish, Moules Frites, and the hosts have style and organization tips for a next-level tailgate party. The afternoon comes to a close with Geoffrey's Blood and Sand cocktail and a lesson in whiskey 101.
Crispy Baked Butternut Squash
Recipe
| Courtesy of Anne Willan|Anne Willan
- Total Time:
- 1 hour 10 minutes
Chris Santos
TALENT
Chris Santos got his first job at the age of 13, washing dishes at a small restaurant in his hometown of Bristol, R.I. He admired the tough, confident chefs who surrounded him in the kitchen, and decided immediately that he wanted to pursue cooking as a career. He enrolled in Johnson & Wales University in Providence, R.I., and, upon graduating, traveled around Europe and the United States to better understand different cultural cuisines. Early in his career, Chris spent time at Boston’s French-inspired Cranebrook Restaurant and Tearoom, and, upon his arrival in New York, began cooking at the Lafayette street institution Time Cafe.
Grilled Potato and Goat Cheese Napoleon with Basil Vinaigrette
Recipe
| Courtesy of Bobby Flay
- Total Time:
- 13 minutes
Danielle Alex
PROFILES
Danielle grew up in the Pacific Northwest, and from a young age her rich cultural experiences have helped shape her love and passion for food and travel. She always loved being in the kitchen, whether it was making biscuits with her grandmother or chocolate mousse with her mother. She realized quickly that food and travel had the power to bring different types of people together. Visiting and dining with family and friends from diverse backgrounds, whether it was in Seattle or abroad, propelled her to continue on her culinary journey. At eighteen, Danielle decided to spend a gap year in the north of France, not only to perfect her French but learn the art of pastry. She attended a small cooking school in Orchies before returning to the USA to attend The Culinary Institute of America in Hyde Park, New York. After receiving her bachelor’s degree she moved to New York City to learn more about table service and worked in the cities top fine dining restaurants. However, her love for cooking could not keep her away from the kitchen. Danielle worked as a private chef on the side. Understanding, her passion for food and connecting directly with people, she knew she wanted to go into business for herself as a private chef. She headed back to school to get her MBA, specific in hospitality, in Paris. During that time, she spent 9 months working and studying in Asia. Finally, returning to The Big Apple, she launched her own business. Cooking brings her joy as much as being able to form strong relationships with those she is cooking for. Her clients have included Shaun Alexander, Alicia Keys and Carmelo Anthony. Currently, she focuses on testing and developing recipes, travel and writing content for her new blog Diversity Kitchen. She also works with various youth organizations to help empower and educate young students about food, health and nutrition.
French Onion Soup with Baguette Crostini
Recipe
| Courtesy of Robert Irvine
- Total Time:
- 1 hour 40 minutes
