got a serious craving lately so on the hunt i go ,any tips would be great for calgary as its the closest to me (out of towner).ne or se preferable but hey beggers/chosers thing ya know.open to good store bought stuff as well, thanks .
Chef Theo Friedman's dinners center around multi-course, intimate, and experimental pop-up experiences. He brings new perspectives to food by being inspired by artists, ingredients, and the passionate diners who attend his one-of-a-kind events. In honor of Chef Theo's partnership with Stella Artois, he takes advantage of Union Square Greenmarket's and North Brooklyn Farms' fresh produce to create the ultimate end of summer menu.
How to Form Gnocchi
They're really not hard to make, and they taste so good.
Making Italian Gnocchi with Grandma Paola
Granddaughter Isabella helps Nonna Paola Bagnatori make potato gnocchi with tomato-porcini sauce.
How to Make Gnocchi with Christian Hermsdorf
Successful gnocchi-making requires some attention to detail. And successful gnocchi-maker Christian Hermsdorf, former chef de cuisine at Bar Bambino in San Francisco (he's been the chef at Cupola Pizzeria since 2011), wants to share some of the details. First, the don’ts: Don’t peel the potatoes, don’t use too much flour, and don’t overcook. And the all-important dos: Peel your potatoes when warm, use a ricer for maximum fluffiness, mix the dough only until it binds, be gentle with the gnocchi, and serve with a simple topping like brown butter and sage. (Click here for Christian's gnocchi recipe.)
Easy Crab Cakes
Crab cakes are so often disappointing -- mushy or gummy, full of starchy filler. But these easy cakes are full of beautiful lump crabmeat, and a light panko coating ensures they fry up crispy and golden brown. Bright, lemony aioli makes a piquant counterpart to the sweet, sweet crab. Read more.