It's time to dust off your grill and start thinking about a summer full of delicious barbecued meals. For Lisa Lavery of the CHOW Test Kitchen, nothing's tastier, or easier, than skewering some marinated beef and veggies and dropping them on the grill. She shares her simple technique for making our Beef and Vegetable Shish Kebabs in this week's episode of The Easiest Way.
Started From - Umber Ahmad
Former investor banker Umber Ahmad recounts her road from Wall Street to running a bakery in the East Village.
The kitchen has its own language, forged equally from hot pans and sharp things coming around corners, and tight spaces shared for hours on end. In this brand new series, we devote time to the words and phrases chefs hold near and dear to their sweaty, stressed out, crass little hearts. Today's deep-dive: SHOEMAKER.
Chef Anthony Strong (Locanda) visits chef Mark Sullivan's restaurant Spruce in San Francisco to order his favorite omelet, then gets his egg cookery skills tested. In The Usual, the country's best chefs reveal the one dish that blows their mind again and again, then head behind-the-scenes to meet the creators.
In the latest episode of Roots, Jason Stratton tells how he went from studying avant-garde poetry in Spain to becoming the award-winning chef of Seattle's Spinasse, Artusi, and Aragona. Roots takes a deep biographical look into the world's most influential chefs to reveal their inspirations, Ancestry.com style except not really. **UPDATE: Stratton recently announced his departure from his killer restaurants, citing a need for a sabbatical out in the great wide world. Dude is gonna read some books and nod thoughtfully at art like whoa.