"..French men and women spend over two hours a day (2 hours and 13 minutes) eating and drinking, double the time spent by Americans (1 hour and 2 minutes), the quickest eaters and drinkers in the OECD."
Cacio e pepe is a social media sensation. Everywhere you look, there are live-action pasta lifts of creamy, pepper-flecked, twirl-worthy mounds of this classic pasta dish. But this "new" foodie fodder is actually rooted in ancient Roman cuisine. To learn how to make this marvel from scratch, Guillermo travels to New York’s Seaport district to meet with world renowned chef Jordan Frosolone, and learn how he makes his “Best of NYC” (an honor bestowed by New York Magazine) dish. Chef Jordan is currently the executive chef at 10 Corso Como, an imported Italian restaurant/gallery concept that has become a celebrity darling since its opening last year. From its kitchen he shows Guillermo how to make pasta from scratch the traditional way, and how to successfully make this incredibly simple dish, that just requires precision and attention to detail.
These colorful little sandwich cookies turn us all into kids in a candy store. They’re so perfect that the idea of making them is intimidating — but fear not! To learn how to make them, Guillermo met with master pâtissier Jayce Baudry, the executive pastry chef for Daniel Boulud's Épiceries. The chef taught us tricks and techniques to make the process manageable, even for an amateur baker at home.
Store-bought hummus is convenient but you haven't lived until you've made your own. For this episode of Chow-To, we visit chef Eden Grinshpan at her Middle Eastern-inspired restaurant DEZ in New York City to find out how to make hummus that is way better than the kind you'll find in a store. Guillermo and Eden make a traditional version, and then, to make things more interesting, they take it to the next level with Eden’s signature Beet Meze. This delicious vegan, gluten-free, protein-packed base is easier to make than most people think.
In this week's episode of CHOW Happy Hour, Martin Cate of Smuggler's Cove in San Francisco takes a trip down memory lane to share his first experience with a Pimm's Cup, the unofficial national drink of England. Thankfully, you don't need to go all the way to England to enjoy this delicious summery cocktail—Martin shows you how to make your own!
For this episode of Take 5, we head to Hollywood where the food and drink scene is often mistakenly overlooked. Our host Joey takes us to five spots that are perfect for anyone in search of a good bite or drink in Tinseltown.
It’s unfair how little presence Iranian food has in the restaurant world. A cuisine as sophisticated and influential deserves the spotlight, and food explorers should have the opportunity to try Persian flavors and ingredients in all their glory. In this episode, Guillermo visits Sofreh in Brooklyn, and meets chef and owner Nasim Alikhani, to learn how to make her version of a traditional North Iranian bean and dill stew (baghali ghatogh). This recipe makes it easy for home cooks to introduce Iranian flavors and techniques into their kitchens.
Move over chickpea stew! This hearty dish has the potential to become the next "It" recipe. The stew is completely vegan, and with the addition of a poached egg on top, you can make this a crowd-pleaser.