Chef Jansen Chan's pumpkin pie hack lets you make one from scratch in less then 30 minutes. Who wants to spend time making pie crust, when you can be enjoying Friendsgiving? With The International Culinary Center
You're making Friendsgiving dinner, and cranberry sauce is in the house. What can you do with the leftovers, and the naysayers? Make this delicious seasonal sangria that Eamon Rockey created for us. See more Friendsgiving cocktails you can make with your cooking ingredients.
After months of anticipation, Acacia House, a 120-year-old stunner in Napa Valley, reincarnates as the exuberant new vision from Chef Chris Cosentino. Sexy crisped edges, ice cold bubbly, and gleaming hits of caviar abound on the maiden voyage.
Chris DiMinno runs the kitchen at Clyde Common in Portland, Oregon. No small task considering that the “European style tavern” is packed during dinner and lunch, every day of the week. Focusing on farm-to-table dishes created with ingredients sourced as locally as possible, Chris and his team consistently serve up delicious dishes like pappardelle, sausage and leg of rabbit, baby carrots, tarragon, scapes, ricotta salata and off the charts snacks like truffled popcorn. No wonder people keep coming back. Chris was Hanging with Harris.
After decades of work that led to international acclaim—the title of Top Chef Master, appearances on countless TV shows, the opening of his dream restaurant centered around whole animal cookery—Cockscomb chef Chris Cosentino found himself caught between two sparring halves of his own mind. In this episode of Elevated, Chris speaks out about the greatest taboo in the culinary world: mental health, and its pervasive reach in this industry.
Elevated is a series where chefs talk challenges faced, and challenges overcome.