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Showing 3,921 - 3930 of 5,138 results for french
Gratin of Artichoke and Swiss Chard
Recipe
| Courtesy of Gordon Hamersley
- Total Time:
- 1 hour 20 minutes
Fusilli with Tomato, Arugula, and Feta
Recipe
| Courtesy of Food Network Kitchen
- Total Time:
- 48 minutes
Michael Ruhlman
PROFILES
Michael Ruhlman has written beautiful books on a number of topics—pediatric heart surgery, boat makers, and boarding schools, to name a few. But his soul, along with many of his most famous titles, seems to lie in food. He champions both the nutritional and emotional value of cooking: “[Cooking]'s just as important and takes just as long as showering,” he told us, “but I’d much rather you didn’t shower.” While making his delicious recipes for Panna, he continually reminded us to spend time with our partners any time we were waiting for the food to finish cooking. We agree with Ruhlman: cooking is essential to living. And to really get the most out of it, Ruhlman wants to make chef-quality food accessible to home cooks. He’s partnered with renowned chef Thomas Keller to write three cookbooks, including The French Laundry Cookbook, and with Chef Brian Polcyn to co-author two books on cured meats. Ruhlman has also written over a dozen of his own cookbooks, on everything from sautéing to schmaltz.Ruhlman came to the Panna studio to take us on a deep dive into one of our most popular ingredients: chicken. After years of cooking with some of America’s best classically trained chefs and editing their recipes, he’s honed all the necessary techniques—from trussing a simple roaster to flattening breasts (with a frying pan!) for an iconic chicken paillard with lemon-caper sauce. From Szechuan to yakitori to three kinds of chicken salad, Ruhlman will show you the many ways this humble bird can truly shine.Michael's Books:Ratio (2010)Grocery (2017) The Making of a Chef (2009)
Scrambled Eggs with Fines Herbes and Tomatoes
Recipe
| Courtesy of Wolfgang Puck
- Total Time:
- 20 minutes
Vivian Howard
PROFILES
Vivian Howard, chef-owner of Chef & the Farmer in North Carolina, was a locavore way before it was cool. As a daughter of tobacco- and hog-farming parents, she ate with the ebb and flow of seasons in her hometown, Deep Run, North Carolina. But as an aspiring journalist, her dreams felt too big for butter beans and biscuits: she was plotting an escape to New York. “I just wanted night to sound like car horns and people instead of frogs and crickets,” she writes in her James Beard Award-nominated cookbook, Deep Run Roots.After college, Howard got a job in advertising, but when she found herself hiding on a vacant floor to take naps during her lunch break, she quit and finally gave in to her passion for food. From a server at Greenwich Village’s Voyage, she worked her way up to being a member of the opening team at Jean-Georges Vongerichten’s Spice Market. But eventually, Howard's roots called her back home, where she opened Chef & the Farmer to preserve, stew and transform the foods of her childhood into her own cuisine. The intimate relationship between chef, ingredients, and hometown became the subject of “A Chef’s Life,” the Peabody and Daytime Emmy award-winning series that also earned her a James Beard Award for Outstanding Personality/Host in 2016. “The ingredients are characters who shape my life," she writes. "Eastern North Carolina is my Tuscany, my Szechuan, my Provence.” Of course, hints of Italy make themselves known in her crunchy endive salad with Parmesan and pine nuts, while Southeast France peeks through in her spicy fish stew.Like Howard herself, her dishes may start out local, but they succumb to wanderlust. The recipes she’s made for Panna are no exception: BLT Dip, a blissful concoction that reimagines the flavors of an iconic American sandwich, includes a touch of tarragon and anchovy; her glazed pecans—aka "Viv's Addiction"—are tossed in a powerful mix of paprika, cumin, chipotle, and coriander. We can't wait for you to turn Howard's kaleidoscopic Southern dishes into traditions of your own.Vivian's Restaurants:Chef & the Farmer (Kinston, NC)Boiler Room (Kinston, NC)Benny's Big Time (Wilmington, NC)Vivian's Book:Deep Run Roots (2016)
