There are some phrases that are supposed to just connote quality when you see them. When something says it is dry aged we assume it is better- but do we actually understand the process?
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It's hard to make a drink for the holidays that doesn't feel like the same-old eggnog or cranberry concoction. So what if you broke out of the mold and tried something from either side of the flavor spectrum?
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Short ribs have a reputation for taking a long time and being difficult to master. While the cooking time is on the lengthier side, the actual execution is easier than you might think. We got Chef JJ Johnson, doing a residency at Chefs Club, to show us his recipe.
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There are some classics that are perfect just the way they are. But the corn dog appears to be one that gets even more awesome when tweaked a bit. We went to Empellon where chef Alex Stupak decided to have a bit of fun with this Americana staple and give it his own Mexican-inspired twist.
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Stawberries are no exception. Those tiny, perfect summer strawberries seem to be needed in everything this time of year. But I am always looking for the savory option. I want to take the summer fruit out of its typical sweet context. So when I had an abundance of strawberries recently I decided to do more than just add them to my spinach salad.
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When the ingredients are good, I am a big fan of simplicity. In the dead of winter I am ready for braises and long-simmering soups. But in the summer just give me a few fresh ingredients and try not to mess them up.
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