ChefTalk.com › Articles
744 article submissions by the ChefTalk.com community.

A Traditional Thanksgiving Dinner

There are only a few things in this world you can absolutely count on. Death and taxes are the two most familiar. Another one: Come this time of year, food forums will be covered up with discussions about Thanksgiving---the only American holiday whose sole purpose is gluttony. Cheftalk is, of course, no exception. In fact, the fun got started early this year, with a massive discussion about "traditional" foods (http://www.cheftalk.com/forums/food-cooking-questions-discussion/56677-thanksgiving-4.html). Tradition is a slippery concept. For most folks,... read more

Making Salads With Gourmet Lettuce

It's summer, it's hot, and it's salad season. Besides watermelon and corn, salad is the perfect summer food. They're light, crisp and refreshing-- especially when paired with a tart dressing. They're fast and don't heat up a hot kitchen. And they're versatile with as many salads as the imagination can invent. At the core of most summer salads is lettuce. Lettuce, plain lettuce, was viewed for years as a tasteless part of a salad that existed to be covered up with a thick, sticky dressing. But what a metamorphosis lettuce has seen in the last 10-15 years. Interesting... read more

Advertise

  advertise@cheftalk.com   Brand advocates are created through support of ChefTalk's niche communities. ChefTalk's communities are where enthusiasts gather to discuss brands and products. Supporting brands are appreciated by these communities. Many of these members will naturally become your biggest fans. Fans of your brand influence others within the community and everywhere else: on and... read more

Q And A Forum With Gale Gand

Gale Gand is the executive pastry chef and partner of  the renowned four-star Mobil, five-diamond AAA, Relais & Chateaux Relais-Gourmand restaurant Tru with culinary partner Rick Tramonto. She was recognized in 2001 as Outstanding Pastry Chef of the Year by The James Beard Foundation and Bon Appetite magazine and in 1994 as one of Food & Wine's Top Ten Best New Chefs. Gand has a BFA from RIT and attended culinary school at La Varenne in Paris before opening Trio, Brasserie T and later Tru, which celebrates it's 10th anniversary in 2009. An accomplished cookbook author... read more

Thanksgiving Left Overs

Well, here it is November already (can you believe it?), and being a chef/food writer I feel compelled to offer the obligatory turkey article. And as I do, a quote comes to mind. Some years ago while attending a seminar at the New School in NYC one of the speakers was Nach Waxman, owner of the literary cookbook store, Kitchen Arts and Letters. When he sat down he gave the room a long sweeping look and then said, "We do not live in a recipe deprived society." He paused, and then repeated himself; insinuating that there are too many recipes for the same thing and... read more

Thanksgiving Libations

  • by PeteModerator

  America has come a long way since the days of jug wine, cheap, tasteless beer, and sweet sparkling "champagne."  I can remember, from my own childhood, holidays such as Thanksgiving and Christmas usually meant that the adults drank Cold Duck and Asti Spumante.  For those of you too young to remember, Cold Duck was a sweet sparkling red wine that was often used as an inexpensive celebratory beverage.  It was popular throughout the mid century but started to lose its appeal as American wine producers started to make affordable, quality wines and sparkling wines.  We... read more

Vande Rose Farms Products

"Give us the luxuries of life, and we will dispense with its necessaries."  –Oliver Wendell Holmes The economy is stagnant, but our appetite for the opulent does not wane.  Certainly, four or five dinners out each week may be but a fleeting memory; cross-town jaunts just for the sake of doing so may be out of the gasoline budget; the newest iPod may be a purchase held off in anticipation of winning the lottery. But, we still like to eat well, be it at home now rather than in a white tablecloth restaurant. The best ingredients are still readily available and we have an... read more

Star Chefs Whats Real And Whats Not

Star (stär), n. 1. Any of the luminous bodies seen in the heavens. 2. A conventional figure having five or more points, representing a star. 3. A person of brilliant qualities, who stands out pre-eminently among their peers.Webster's New Collegiate Dictionary Chefs are not rock stars. Chefs are managers, business people, and sometimes entrepreneurs, but mostly chefs are cooks, at least the good ones are. But the media insists the contrary. Take the latest issue of Gourmet Magazine (October 2003). Here's one of the most well-known and respected food and dining... read more

Canola Oil

Leave it to the Canadians to transform "industrial rapeseed oil" into one of the world's most prized cooking oils. How could oil one uses to make machinery hum possibly be made consumable? Well, after fifty years of plant breeding and research, what should appear but a highly regarded cooking oil under the more appealing name of canola oil. Under its new name, rapeseed oil has become the third most important plant-extracted cooking oil ranking only after palm and soybean, and surpassing old-timers like peanut, cottonseed, and sunflower oils in worldwide production.   ... read more

Thai Spiced Grilled Chicken

  • by PeteModerator

  While I prefer mostly burgers and pork products gracing my grill, my wife loves chicken (not that she doesn’t love the other stuff also) and since I am supposed to be trying to eat healthier, on a more regular basis, I have been trying to cook chicken more often. I tend to find chicken to be on the bland side and, honestly, rather boring, so I am always looking for ways to add some flavor and excitement to it. My most recent experiment has been with Asian flavors, especially those of Thailand.   This recipe calls for a few less mainstream items, but most of the... read more

ChefTalk.com › Articles