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    I was born and raised in the North, but I spent a good portion of my cooking career down South, in New Orleans and Atlanta. While I prefer the North, especially for the 4 distinct seasons it offers, I came away from my time south of the Mason-Dixon Line with a great appreciation of southern...
  2. Articles
    If you've spent any modicum of time with me, you will know that I am an unabashed carnivore. You'd be hard pressed to find me turning down a nicely grilled steak. Or bacon. Or chicken wings. Or bacon. You get the picture. But with the return of the warmer weather, I am starting to gravitate...
  3. Articles
    For most of us, rice is a staple not only in our diet, but also in our cooking repertoire. Cooking rice is a rather straight-forward process of placing the desired amount of rice in a pot of boiling water and allowing the rice to simmer until all the water is absorbed, leaving fluffy grains of...
  4. Articles
    Some of the best culinary literature does not always stem from the prodigious chef or food authority. Quite the contrary, in that the most learned of food merely live their passion for creating and recreating great food, time and time again. Frankly speaking, as this curmudgeon often does, it...
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