News
I was recently interviewed by Mat Schuster on Food, Wine & the Culinary Mind.
I recently did a podcast interview with Mat Schuster on Food, Wine & the Culinary Mind. It has just gone live and here is a link. Or check out the podcast socially @culinarymindcast or www.canelasf.com/podcast for more info.
Pressed Smoked Salmon or Turkey Reubens
Makes 4 sandwiches Hands-on time: 15 minutes Total preparation time: 27 minutes Built of corned beef, melted Swiss cheese, and Russian dressing, the Reuben sandwich is a masterpiece of heart-stopping excess, huge not only in flavor but in size. Indeed, as my father-in-law might say, the typical Reuben sandwich is…
I have a new favorite culinary oil – Argan, from Morocco. Learn more here.
Meet my new favorite culinary oil – Argan, from Morocco. It has an absolutely delicious nutty taste, reminds me a little of pumpkin seed oil (but less intense) and can be used in all sorts of applications – in dressings, to flavor grains, drizzled on grilled protein or vegetables, and…
I joined Ming Tsai for Episode 1605 of “Simply Ming” which aired November 10th.
I joined Ming Tsai for Episode 1605 of “Simply Ming” which aired November 10th at 2pm on Boston’s #WGBH! Focusing on comfort food, we prepared an Alsatian Onion Tart, French Onion Apple soup and a cocktail, Gator Bait. You can find a clip and the recipes here.
Last week at Lake Austin Spa I demo’ed this Raw Asparagus, Mushroom and Parsley Salad. Here is the recipe.
Here is the recipe for the Raw Asparagus, Mushroom and Parsley Salad that I demo’ed at the Lake Austin Spa Last Week. It is topped with pistachios and parmesan, dressed with evoo and fresh lemon, and embellished with extra herbs from their garden – orange mint, lemon thyme and chervil…
Raw Asparagus, Mushroom and Parsley Salad with Pistachios and Parmesan
Raw Asparagus, Mushroom and Parsley Salad with Pistachios and Parmesan Start to finish: 30 minutes Servings: 4 Kosher Salt and freshly ground black pepper 1 tablespoon fresh lemon juice 1 ½ tablespoons extra-virgin olive oil 1/2 pound thick asparagus, tough stems discarded and the stems peeled 1 cup flat leaf…
I will be one of the judges on “Beat Bobby Flay” on Sunday, May 5th at 10pm.
I will be a judge on “Beat Bobby Flay,” Episode 2005, Something’s Fishy. The show features Chef and Restaurateur Richard Blais and TV host Natalie Morales who have brought in San Antonio’s premiere Mexican Chef, Johnny Hernandez, and skilled New Jersey Chef, Coby Farrow, to help them kick Bobby out of his…
Looking for a special trip this spring? Come join me at the Lake Austin Spa Resort on May 14.
Looking for a special trip? Come join me at the Lake Austin Spa resort, a very special place. I will be teaching a class of spring recipes on Tuesday May 14th from 2 to 3:30 pm for overnight guests. The scenery is spectacular, the classes are inspiring, and the food…
This guy gave the most incredible speech at the University Club in NYC the other night.
The topic? Food memory. There will never be another Jacques Pepin. He is one of a kind. The food world is so lucky to have him.
Eggs: Perfect Hard-cooked Eggs
This time of year I get a lot of e-mails asking me about the special technique for hard cooking eggs that I learned from Julia Child. When I was writing Sara’s Moulton’s Everyday Family Dinners, I made the process even easier and here it is: Sara’s Hard-cooked Eggs This is…