For our anniversary my wife has suggested Scotts in Costa Mesa. She thinks their seafood is the best. I'm open to your suggestions about alternatives in the general OC mid and southern areas; everything from crab cakes to grilled fish to oysters.
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.
How to Cook Bacon with Scott Vermeire
Fatty,soggy, and burnt are words you never want to hear applied to your bacon. Scott Vermeire of Prather Ranch Meat Co. offers a quick and easy primer on bacon perfection. He also addresses the very important question of flipping: when to do it, and how often. Once you've learned how to cook your bacon perfectly, you're going to need something to serve it with. Here are some breakfast recipes from the CHOW Test Kitchen.
Scott Conant Cooks Spicy Summer Pasta - Hanging with Harris
Billy Harris makes a Spicy Summer Pasta with Scott Conant in this episode of Hanging with Harris.
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.
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.