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.
Put Extra Candy Canes to Good Use
Candy canes mark the run-up to Christmas, and by the end of the season you're bound to have more than you know what to do with. David Pistrang of CHOW.com shows you five great ways to use them up, including Candy Cane Simple Syrup and Candy Cane Vodka. You may actually find yourself heading back to the store to buy more.
Hailing from the coastal Carolinas, we watch Chef Sam Talbot shuck and balance Asian-inspired oysters, which pairs perfectly with Stella Artois. He also shares his philosophy of cooking seasonally from the soul of the earth, and his love to entertain guests around food. Read more.
We Taste Tested Trader Joe's Pumpkin Products
We tried some of TJ's 42 Pumpkin products to celebrate the start of fall. Read more.
The greatest chefs strive to serve the best food, and often, their inspiration comes from many sources. Chef Antoine Westermann of Le Coq Rico, develops many of his Michelin-starred meals by exploring the farmers’ market to procure local foods for his finest dishes. Read more.
Old Monk's Pumpkin Naan
Chef Navjot Arora made one of his fall specials for us. Get the recipe.