Ed Shoenfeld's Schmaltzy Chicken Fried Rice
A technique that I particularly relish is creating onion-flavored oil and using it as an underlying flavor base in my cooking. For this recipe, I suggest roasting a chicken on a bed of onions that flavor the rendered chicken fat.
Recipe: Sicilian arancini
We’ve five fabulous recipes from Great British Menu star Paul Ainsworth to try out at home Related Stories Recipe: Financiers, salted angel delight and limoncello Recipe: Linguine marinara Recipe: Tiramisu Recipe: Strozzapreti chicken
Roll up, roll up and raise your chopsticks
The delicately fresh flavours and textures of Japanese cuisine delight all ages.
Recipes: Doing the rice thing
Asia's staple lends itself to so many dishes. Try our recipes for Vegetable Fried Rice, Thai Curry Prawns and Tuna Nigiri Sushi.
Fast food, slow food
Surprising was the readers’ reactions to my last column. The reactions prove that one of the sure ways to get a Pinoy’s attention is to talk about food. The only topic that would probably make Pinoys stop in their tracks, aside from the latest political, show biz or society gossip, is sex. One of the comments on the column came from historian Dr. Norman Owen who asked about the link, if any ...
Grilled cheese gets a makeover at new eatery
Garden City Beach is a bit crabbier nowadays.
Bay Weekly’s 2012 Dining Guide & Tasting Menu
Bay Weekly exclusive Azure Fresh, local and sustainable have become bywords. But you might still be surprised to find native translations in a nationwide hotel chain: In that, Azure at the Annapolis Westin Hotel, takes the lead under the direction of chef James Barrett. read more
Johnny and Sherson’s culinary journey
KUALA LUMPUR, Jan 27 — Johnny Fua and Sherson Lian of AFC's "Great Dinners of the World" are typical chefs, learning their trade the hard way and eager to pass on what they know to the people working with them. Johnny studied architecture and had another three years to go when he realised he was not going to be a good architect and dropped out. “I ...
Best Of Jackson 2012: Food & Drink
Best Chef: Craig Noone Parlor Market (115 W. Capitol St., 601-360-0090, http://www.parlormarket.com ) It might seem odd to think a chef could catalyze a movement. But Jackson native Craig Noone was not just any chef.