Curious whether anyone's using this lower-cost alternative to Creuset and Staub products? Have no clue where it's made or whether it even comes close to the industry-standard brands. As usual, thanks for any guidance/opinions.
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 Clean Enamel Cookware
Anyone with a Le Creuset or similar enamel-coated pot knows what a challenge it can be to clean this type of cookware. CHOW.com's Katy Davies shares an unusual trick to help get even the most burnt dishes clean!
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.
Quick Bites: ChaCha
Fashion designer ChaCha answers our lightning round of questions. Read more.
Ice Cream Sandwiches With the Cast of Wisdom of the Crowd
Chowhound partnered with the cast of Wisdom of the Crowd to bring Coolhaus ice cream sandwiches to the streets of LA - in celebration of the series premiere. Read more.
Chef Daniela Soto-Innes describes how her background and culture is expressed through her cooking. As she creates a scallop aguachile dish, the chef/partner at Cosme and Atla tells the story of how the most genuine meals are cooked with sincerity.