Contemporary food writers Matt and Ted Lee will be in Augusta on May 7 for a lecture, cooking demonstration and tasting and book signing. The Lee brothers have been in national magazines and food shows.
IRAPUATO, Mexico --- It's now an established scientific fact: Smut is good for you. Corn smut, that is.
NEW YORK - Recipients of Bon Appetit's American Food and Entertaining Awards this year include renowned chefs and restaurateurs, distinguished food writers and teachers - and a humanitarian whose work adds a reminder of the profounder side of feeding the hungry.
Cookbooks selected for honors DALLAS - The 2005 cookbook awards of the International Association of Culinary Professionals were announced at the association's recent 27th annual conference in Dallas. The purpose of...
SCHOLARSHIP Group will fund culinary study The International Association of Culinary Professionals Foundation is accepting scholarship applications for culinary schools and independent research. There are 21 scholarships available...
Avid barbecuers love to experiment with different types of charcoals and wood chips to flavor their foods. An easy way to impart appealing flavors is to toss fresh herbs into the fire in the final moments of cooking. The more resinous herbs work best, like rosemary, thyme, savory, sage or oregano. Using these herbs alone or in combination gives food a wonderful Mediterranean flavor
Chef Tom Colicchio was proclaimed chef of the year at an awards ceremony Sept. 30 organized by Bon Appetit magazine and the Food Network. The network will televise a show based on the presentation Sunday.
...off after cooking. Classic cookbooks Taking a cue from efforts to preserve classic films, The International Association of Culinary Professionals and KitchenAid have teamed up to identify, restore and preserve endangered cookbooks. The foundation...
Chinese takeout is a quick way to get supper on the table. But what if I told you that you could whip up a great Chinese meal at home quicker than you could make a trip to pick up a takeout order? You can, with my recipe for Minute Mu Shu. Mu shu is a standard on most Chinese menus. This combination of stir fried shredded vegetables and meats with a slightly sweet sauce is served in thin rice pancakes with a dollop of hoisin sauce. It's a preparation most wouldn't bother with at home, with all the slicing and shredding required.
Winter weather means hearty appetites, but preparing winter's soups, stews and casseroles can be time consuming. With a few ingredients and a big skillet, you can whip up this week's recipe for a hearty skillet chili mac. This recipe is reminiscent of Cincinnati-style chili, in which spaghetti is topped with chili and shredded cheese. Often raw onions also are sprinkled over the top. My version offers Cincinnati-style taste but cuts down on the number of pots and pans required for preparation.