1Fill a medium saucepan with an inch of water and season it with a few pinches of salt. Insert a steamer basket; if the water comes up through the holes of the basket, pour a little out. Cover the pan and bring the water to a boil over high heat, then reduce the heat to low and let the water simmer.
2Meanwhile, trim the artichokes. Pull off any damaged or brown leaves and discard. Using a serrated knife, trim the stems, leaving about half an inch, then cut off the pointy top third. (The artichokes should fit, stem-end up, in the steamer basket with the lid on the pan.)
3Place the artichokes stem-end up in the steamer basket, cover, and steam for 20 minutes. Check for doneness by pulling off an outer leaf from each and poking the base of the stems with a sharp knife—if the leaves come off easily and the knife slips easily into the base, the artichokes are ready. If they’re not, steam for another 10 to 15 minutes as needed. Serve with the dipping sauce of your choice. For instructions on how to eat an artichoke, see our illustrated guide.
What's the difference between an ale and a lager? To find out, we visited Boomtown Brewery in Los Angeles, and met with Production Manager, Benjamin Turkel, to learn about the similarities and differences between the two beers. Benjamin took us through the different style points and production methods to learn ultimately what separates the two styles of brews.
In this episode of Chow-To, Guillermo meets with kawaii foods master Hiroyo Belmonte at the Japanese cultural center, Resobox to learn how to make Kazari Maki Sushi, also known as decorative or cute sushi. Peach blossoms, penguins and jack-o-lanterns are just some examples - kawaii overload!
Learn how to make the most adorable sushi DIY-style at home like a master sushi chef.
In this episode, Guillermo visits Chef Pierre Thiam at his fast casual restaurant, Teranga, where he serves Senegalese-inspired grain bowls— AKA, the ultimate power lunch. Chef Thiam's goal is to educate health-conscious American consumers on these superfoods, while also improving the lives of producers by restoring biodiversity to the planet through highly sustainable ancient crops. Together they make a Yassa Bowl using West African red rice, one of the super grains highest in nutritional value today.
Anna Francese Gass joins our Table Talk series. In this interview with our Executive Editor Hana Asbrink, Anna, a native of Rhode Island living in New York City and alumni of the French Culinary Institute, talks about her passion for authentic immigrant cooking and the surrounding stories. She has spent much of her time traveling the country cooking with grandmothers and learning the true and complicated fabric of this country, one kitchen at a time. Her hope is that by transcribing these cherished recipes, they will continue to be shared and loved for generations to come.
In the Armenian neighborhood of Glendale, Los Angeles, Armen and his family have been serving up mini kabobs to hungry to loyal customers for more than thirty years! Every morning they start whipping together fresh ingredients - fresh potatoes, red ripe tomatoes, and grandma’s special hummus recipe. We took a trip to this local attraction to witness their juicy skewers on the flaming grill and hear more about their generational story.
Kimchi has conquered the world! Most people know this popular Korean side dish as fermented cabbage, but the truth is you can kimchi pretty much any vegetable and fruit.
Food explorers seek it at restaurants and/or specialty stores. This fermented delicacy is an immune-system boosting probiotic food, that includes "healthy bacteria".
In the season finale of CHOW-TO, Atoboy's chef de cuisine YeongSoo Lee teaches Guillermo the basics on how to make the Korean staple.
There is not one right recipe, here we learn the principles, and the idea is to make it your own. Kimchi is so customizable, that traditional Napa cabbage is just the start. YeongSoo shows us a couple of other variations for inspiration. Move over pickles, time to do some fermenting at home.