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.
Bill Nye on Food
Our favorite celebrated science geek with a bowtie is back, and he's poking holes in popular thought such as food safety. Bill Nye took time to answer a few questions for Chowhound as his new show, Bill Nye Saves the World, releases today on Netflix. We wanted his takes on collaborating with Food Network's Alton Brown in an episode, molecular gastronomy, and one of the most hot-button food-science issues today — GMOs. Read more.
Easy Crab Cakes
Crab cakes are so often disappointing -- mushy or gummy, full of starchy filler. But these easy cakes are full of beautiful lump crabmeat, and a light panko coating ensures they fry up crispy and golden brown. Bright, lemony aioli makes a piquant counterpart to the sweet, sweet crab. Read more.
This classic should be in every Southern woman's repertoire. A moist, delicious Chocolate-Mayonnaise Cake pleases crowds of all ages, and is the perfect dessert to bring to a neighbor, to a potluck, or to a summer party.