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Showing 3,801 - 3810 of 5,138 results for french
Anita Lo
PROFILES
Anita Lo, born in Michigan, is a second-generation Chinese American. She studied French Literature at Columbia University, but has never worked in any field other than the restaurant business, having been inspired by food while studying abroad in Paris in college.Her culinary education began by working at Bouley. She then returned to Paris and studied culinary arts at the Ritz-Escoffier school, then interned at the famed Guy Savoy. She returned to New York City where she worked at Chanterelle and other acclaimed restaurants.Anita Lo has traveled extensively, has had a self-proclaimed lifelong love of eating, and today is chef-owner of New York's Annisa restaurant. Annisa's award-winning contemporary American cuisine reflects Asian and seasonal influences. Anita's Restaurant:Annisa (New York, NY)Anita's Book:Cooking Without Borders (2011)
Fish and Chips with Chinese Black Vinegar Aioli
Recipe
| Courtesy of Ming Tsai
- Total Time:
- 25 minutes
Hot Seasoned French Bread with Ham and Tomatoes
Recipe
| Courtesy of Michele Urvater
- Total Time:
- 35 minutes
Three Generations of Old-World Cooking vs. Spicy Sisters
Episode
| From:
Family Food Showdown
Three generations of chefs inspired by Grandma's Old World recipes face off against a tight-knit family of young Mexican women with their own family recipes. The Steiner family has roots in French and Moroccan cuisine, with young executive chef Josh serving many of his grandmother's recipes at his own restaurant. Sisters Bianca and Irlanda, along with their cousin, Salma, grew up with traditional Mexican recipes passed down through generations, and now they run a catering business. Host Valerie Bertinelli challenges the teams to make brunches that represent their families, hearty meat and potatoes meals and their best guilty pleasure dishes, and judges Antonia Lofaso, Bricia Lopez and Johnny Spero decide which team blows them away.
Tasty Taverns
Episode
| From:
Food Paradise
Grab a seat at the bar and enjoy a pint at these tasty taverns! A French-trained chef is slinging quality Mexican fare in NOLA and a tavern in Chicago is serving up big beer and bold burgers. Next, the beer flows freely in Tacoma, Washington's, oldest microbrewery and a spot in Sherman Oaks, California, pairs brunch indulgences with their signature cocktails. Then, burgers get smothered and shakes get spiked in a New York tavern and nonstop partying doesn't stop a Daytona Beach, Florida, tavern from serving fun, creative food. Finally, a Boston tavern brings international flavors to its offerings and a Boulder, Colorado, pizza joint reveals their secret for what makes a great tavern truly great!
Hot Diggity Dog
Episode
| From:
Sandwich King
In a trip down hot dog memory lane, Jeff Mauro and his dad, Gus, relive the past as they grab a couple with everything at Chicago's legendary Gene and Jude's, where they pile fresh cut French fries right on the dog, and Jeff steps behind the counter and tries to keep up with the lunch rush. Jeff takes his new insight back home and whips his own version of the classic Gene and Jude's dog, complete with his own hand-cut fries, then adds a cheesy sauce to that classic Midwestern staple, the bratwurst. To wrap things up, Gus Mauro comes back around to see if Jeff's creations cut the mustard. You'll want to bring a lot of napkins!
Deli Delights
Episode
| From:
Sandwich King
During Jeff's formative years as a Sandwich Prince, he worked at a deli working the meat slicer; his constant companions were corned beef, pastrami and lots of fresh rye bread. Classic deli fare really speaks to his sandwich soul and the folks at Fumare in Chicago's French Market know the language fluently. Jeff gets a tasty tour of some of Fumare's favorites, then heads home to put together his special take on that tart and cheesy creation, the Reuben. You can't be truly deli without coleslaw, so Jeff shreds up a fresh batch before slicing and stacking roast beef into a sandwich that reaches new heights of savory deliciousness. You want pickles with that?
