Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
You haven't tasted refreshing until you've tried this hot dog slushie. Well...maybe not. However, hilarious concoction is definitely something you might want to whip out on April Fool's Day. Start cooking those hot dogs!
How to Soothe the Burn of a Hot Pepper
Ever find yourself biting into a pepper that's just a bit too hot to handle? As you scramble to find a glass of milk to soothe the burn, consider this simple trick from CHOW.com Assistant Managing Editor Deborah Lewis. It'll buy you some time to track down a more lasting cure.
Avocados are packed with antioxidants, healthy fats, vitamins and minerals. But have you ever noticed those weird strings?! Sometimes the flesh is a darker brown color, making them easier to see.
Basic Boneless Roasted Leg of Lamb
A roasted boneless leg of lamb makes an impressive centerpiece for your table, but this recipe is easy enough to pull off any time. A classic gremolata perfumes the lamb; the mixture of garlic, lemon, and parsley holds its own against the strong flavor of the meat. Read more.