• Last updated 4/19/10 by Jim

Discovering the Deli: Cole Slaw   Some time in the fall, I decided my long-term goal would be to open my deli. I grew up on deli food and miss it so - the soft, seeded-rye; stinky chopped chicken livers; the dew on the windows from the corned beefs… corning; the grease-glazed knishes; mountains of yellow potato salad. Delaware is not a haven for such gastronomical delights beyond chicken ‘n dumplings and steamed crabs. My very indiscriminate love of good food was born of my experience with really good deli food. So, in seven years, I want to open a deli. I have... read more

• Last updated 5/20/10 by Theages

The annual Copper River Salmon run is here!    Fresh Wild Alaskan Copper River Sockeye Salmon  Copper River Sockeye Salmon is one of the most sought after fish in the world.  Every year in mid May restaurants in the Pacific Northwest jockey to be among the first to serve the year's first run of fresh Copper River Sockeye Salmon on their menus.  And various news agencies including Reuter's and the Seattle Times report on the arrival of this famed salmon.  I was fortunate enough to be on one of the boats on opening day in May 2009 to witness this phenomenon.  The... read more

• Last updated 6/8/12 by eastshores

By: eastshores A lot of people that really love food, like talking about it online. If that weren't the case, cheftalk.com might be reduced to just a professional discussion board with a post a day discussing the latest professional equipment, or religiously zealous debates over which knife manufacturer is superior. So to fulfill this need, many have turned to online blogging, or something like cheftalk, where they can go and share with others their unique take on food. One thing is certain, images go a very long way toward expressing those food experiences. I... read more

• Last updated 4/1/10 by Pete

The world over, Spring is a magically time. A time of rebirth and renewal, a time for us to shake off the Winter blues and to look forward to the warm days ahead. For chefs and foodies it is an even more magical time. The first delicate vegetables of the season, such as peas, asparagus, fava beans, and spinach start to show in the local markets, and we get excited as thoughts of the local bounty that will soon be plentiful again. In the northern US, most of the spring crops don’t come to market until, at least, late April or early May, unless they have been grown in... read more

• Last updated 3/19/10 by BenRias

By: Ruben Urias   It’s all about the tortilla!  Whether you are munching on the tiniest of palm sized corn tortillas for tacos al carbon, or a giant sobaquera or sonorencia for a tasty burrito, the ever versatile Mexican tortilla has penetrated the menus of restaurants and homes alike.  In fact, it has gained such popularity in America and elsewhere that even fast food giants—for better or for worse—have embraced its utility.    However, despite their wide-spread use and popularity, many people have never tasted a fresh made tortilla.  Sadly, their tortilla... read more

• Last updated 3/13/10 by gonefishin

Pasta Fagioli   Cranberry beans (borlotti beans) - cleaned and soaked over night    (or two cans rinsed cannellini beans)   4oz thick cut pancetta diced medium and browned in pan with olive oil   Add 1 chopped onion and 1 chopped celery, cook until softened   add couple of garlic cloves sliced fine, 2 tbl oregano, red pepper flakes and some anchovies (or a bit of paste), cook.   if I'm using canned beans I'll sometimes add some ground beef that was cooked/drained in a separate skillet at this stage.  (The real beans, that have soaked overnight, really seem to stand up... read more

• Last updated 3/8/10 by Nicko

Some time in early fall, I decided my long-term goal would be to open my deli. I grew up on deli food and miss it so - the soft, seeded-rye; stinky chopped chicken livers; the dew on the windows from the corned beefs… corning; the grease-glazed knishes; mountains of yellow potato salad. Delaware is not a haven for such gastronomical delights beyond chicken 'n dumplings and steamed crabs. My very indiscriminate love of good food was born of my experience with really good deli food. So, in seven years, I want to open a deli. I have never been good with the more subtle... read more

• Last updated 5/28/11 by Jim

Written by: Jim Berman CCI Some time in early fall, I decided my long-term goal would be to open my deli. I grew up on deli food and miss it so - the soft, seeded-rye; stinky chopped chicken livers; the dew on the windows from the corned beefs… corning; the grease-glazed knishes; mountains of yellow potato salad. Delaware is not a haven for such gastronomical delights beyond chicken 'n dumplings and steamed crabs. My very indiscriminate love of good food was born of my experience with really good deli food. So, in seven years, I want to open a deli. I have never... read more

• Last updated 5/8/13 by Pete

I got his start in the restaurant business at the ripe old age of 8 years old. My parents owned a restaurant over which we lived. Oftentimes, if a dishwasher quit, I was drafted into service, at the last minute and during summer vacation I wasn't allowed to go out and play until after I bussed tables for lunch service, all for high wage of $.25 per hour!" Later in life, Peter tried to avoid the call of the kitchen, bouncing around from college to college and from major to major. Finally, after giving in to the call, he enrolled in New England Culinary Institute in... read more

• Last updated 8/3/10 by JustPJ

By Pam Grant      As professional and non-professional cooks, we all have one thing in common here in our Cheftalk community, we love to cook, or at the very least talk about cooking. Ok some of us just like to eat, but no matter the severity we are all tied together somehow by food. I would be willing to wager that many of us have another love in our lives besides food. The one thing that keeps you warm at night, greets you warmly when you come home at the end of the day, and waits anxiously to see what wonderful culinary masterpiece you will bestow upon them each... read more