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Best Pies in the U.S.
Guide
March 12, 2015

Fruit-filled, crustless, savory, and a la mode, pie is one of the best food forms out there.

Notes from a Butcher
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1:48

As the head butcher at Chicago’s Publican Quality Meats, Rob Levitt knows his way around an animal. Here, he reveals how a little technique and butcher’s magic can transform the whole Chuck into the Chuck Roll – a beef cut normally tossed into the grinder – into Denver Steaks, the Sierra Cut, Chuck Eye Steaks and Boneless Country-Style Beef Ribs. Discover some new cuts in the old favorite, the Chuck Roll, sponsored by Beef. It’s What’s For Dinner. on behalf of Beef Farmers and Ranchers.

Legacy | “The Ravioli”
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3:57

In Chef Ryan Pfeiffer’s family, ravioli-making is a high honor reserved for the mightiest of cooks. This is the very first time — ever— the award-winning chef of Chicago’s Blackbird will be welcomed into the club by one of his culinary influencers: his mother, Annette. The stakes couldn’t be higher, which means it’s time to bust out Prime by Chicago Cutlery™. Sponsored

Teal Cupcakes and The Morton Salt Girl: Chef Ink with Sarah Mispagel
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2:33

It isn't rare to catch a glimpse of the Morton Salt Girl in a kitchen, somewhere among the seasoning. But if you're lucky, you'll catch her in a much more permanent state—emblazoned on the arm of the chef. For Sarah Mispagel (pastry chef of Chicago’s Sepia and Proxi), tattoos broadcast her fierce love of cooking to the rest of the world. They honor first jobs and happy memories, and sometimes—like when she arrived in Chicago and glimpsed a very famous blue-and-yellow Morton billboard—the feeling of coming home. Brought to you in partnership with Morton Salt.

Rustic Tips from Chef Johnny Anderes | Obey The Broth
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2:25

There is no denying the satisfaction that comes from coaxing a meal out of a handful of good ingredients. Watch Chef Johnny Anderes (The Kitchen) show you how to use College Inn broth to its fullest potential in three knock-out recipes, crafting a gorgeous and simple foundation for flavor. Sponsored

Asparagus with City House’s Tandy Wilson | Sources
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2:44

Get a solid snap out of an asparagus stalk, and you may as well be banging a big ol’ gong — it’s SPRING, y’all. There’s a whole lotta ways we like to ring this kind of occasion in, but we're partial to City House chef Tandy Wilson’s version: curly asparagus ribbons, piled high with sugar snap peas and mint, alongside cheesy-mayo toasts. It's throw-open-the-windows kind of food. ChefsFeed and Whole Foods Market present: Sources. Want the scoop on how your asparagus was grown? Look for the Responsibly Grown logo at Whole Foods Market for produce grown following farming practices that protect air, soil and human health. Get more asparagus inspiration right here. Sponsored

Jessica Benefield Redefines the French Fry | The Dish
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2:04

In what promises to be the best three days ever spent on anything, Jessica Benefield of Nashville’s Two Ten Jack transforms the versatile potato into something even more exquisite than your average fry. Impossible, you say? This is baked potato as finger food, dusted with a sweet and spicy togarashi and served alongside a Kewpie mayo-scallion sour cream. Chef Benefield: saving the world one (brined, chilled, par-cooked, chilled again, par-fried, frozen, fried) fry at a time. Sponsored

Susan Spicer Puts Brunch on a Pizza | The Dish
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2:17

In honor of the beloved "big stupid country breakfast” that is Mondo chef Susan Spicer’s at-home trademark, crispy slivers of Russet potatoes set the stage for a brunch-inspired pie—crowned with a soft egg and fresh chives. The result is the kind of crackly topography only possible with the right potato. Potatoes ain’t just for mashin’, folks. They’re one of the most versatile ingredients in the realm of things you can eat, running the gamut from fluffy to waxy and back again. They're magic, basically. Sponsored

Compliments of the Chef with Tony Mantuano
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This week chef Tony Mantuano briefs us on Spiaggia's extravagant seasonal tasting menus (hello, white truffles), the secret to making one hell of a pancake, and the delicate nature of the handmade pasta he's serving just for you.
Compliments of the Chef with Rebecca Masson
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This week pastry chef Rebecca Masson fills us in on her admiration for Gérard Mulot, her thoughts about the "review race," and how excited she is about Fluff Bake Bar's new Kickstarter project.
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