Are your tastebuds on the wild side? Do the thoughts of wild boar, bison, and elk frighten you, or entice you? Kachina Southwestern Grill, the newest restaurant creation of the Sage Restaurant group, just opened in the Westin Westminster. When you enter the hotel, you’ll notice an inviting adobe-style wall set aglow with rows of [...]
Lemon meringue pie should never be used as a weapon, don’t you agree? This wedge of sunshine, with its charred marshmallowy dome on a sweetly soured lemon curd, shouldn’t be a symbolic wedge between a child, his father, and a step-mother. But that’s what Toast is—a movie about the trials of a child infatuated by [...]
Brunella Gualerzi’s Radicchio and Gorgonzola Capellettoni INGREDIENTS FOR 4-6 PEOPLE FOR THE PASTA DOUGH 1.75 Cups All purpose flour 3 Large eggs FOR THE FILLING 12 Oz Radicchio, about 1 large head 2.5 Oz Pancetta 2 TBSP Unsalted butter 1 Small onion 2.5 Oz Gorgonzola cheese 4 Oz Grated parmigiano or grana cheese 1 Oz [...]
FEATURING: Executive Chef Rodney Herwerth — The Inverness Hotel, Englewood CO Chefs are artists who wield knives of all sizes to transform flesh and vegetable into plated sculpture. I had the pleasure of spending a day with Chef Rodney Herwerth of the Inverness Hotel in Englewood, Colorado, to document, on video, how he turned some [...]
Have you ever dined out and thought “I’d love to make that at home?” Deconstructing a restaurant recipe is easier than you might think. Unfortunately for my friends, I do this at every meal. I spend a few moments with my fork lifting everything, looking at the construction of it, and taking tiny tastes of [...]
Pasta Carbonara could be may favorite recipe of all time. I call it my ‘back pocket’ recipe because I almost always have the ingredients on hand, and I really don’t even need a recipe to make it. If you can remember ‘one egg to a person’, then you can master this dish. It is beautiful [...]
Pasta Puttanesca. I almost don’t care what it tastes like. I just love saying it. I put a lot of emphasis on the P’s and the T’s and the ESCA! Pretend you are Italian (if you aren’t) and say it with me: Pa-sta Pu-tta-NE-SCA! Then I found out what it meant. Oooops! Puttanesca is derived [...]
STEAMING WITH FLAVOR Many people think that steamed food is boring food. That doesn’t have to be the case. This week we will build on the no-oil trend by cooking with steam and building flavor with Chinese five spice, ginger juice, and wasabi peas. Not only is steaming a quick and easy method, but the [...]
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