Tuesday March 4, 2014
Happy Fat Tuesday! Here is a traditional Cajun recipe using regional ingredients. The perfect dish to celebrate Mardi Gras or just great comfort food for a family dinner. When buying crawfish meat, look for the words "fat-on". Crawfish fat is an important part of good étouffée. Serve over hot rice!
Check out the recipe for Crawfish Étouffée,
Photo ©Ben Fink.
Wednesday February 26, 2014
The James Beard Foundation is the most prestigious organization in the professional culinary world. Since 1986, the annual James Beard Foundation Awards honor the best chefs, restaurant professionals, food writers and other media in the industry. There are 55 categories in the Foundation's various awards programs - Restaurant and Chef, Restaurant Design and Graphics, Book, Broadcast and Journalism - in addition to special achievement award honorees including Lifetime Achievement, Humanitarian of the Year, Who's Who of Food & Beverage in America and America's Classics. Here are the semifinalists for the Restaurant and Chef categories.
Check out the list of 2014 James Beard Foundation Awards Restaurant and Chef Semifinalists,
Photo © Eileen Miller/JBF.
Tuesday February 25, 2014
This velvety soup is perfect for a fall dinner or celebrating Thanksgiving. Butternut squash, carrots, garlic and fresh sage meld into a complex flavored soup that will delight your guests. Serve with crostini topped with Fontina cheese and more fresh sage for the perfect accompaniment.
Check out the recipe for Butternut Squash Soup with Fontina Cheese Crostini,
Photo © Clarkson Potter.
Saturday February 22, 2014
You won't believe this scrumptious cheesy bread is gluten-free. Created by wunder-baker Peter Reinhart, this delicious focaccia is made with almond and sunflower seed flours and lots of yummy cheese! Served with the perfect accompaniment - a simple tomato sauce.
Check out the recipe for Double-Cheese Focaccia Bread with Tomato Sauce,
Photo © Ten Speed