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Josh Eans
Expert
Chef
Happy Gillis cafe & hangout, Columbus Park Ramen Shop
Kansas City
3 Recommendations Made
Abbey-Jo  Eans
Expert
Chef, Owner, Pastry Chef/Baker
Happy Gillis cafe & hangout, Columbus Park Ramen Shop
Kansas City
2 Recommendations Made
Funky Fruits & Vegetables
Guide

In honor of all the awesome summer produce coming back into season, we're celebrating the great many things chefs can do with fruits and vegetables!

Scary Good Dishes
Guide
October 27, 2015

The finest chef-picked places to get your fill of ears, hearts, heads, an assortment of tentacles, and BRAIIINNNNSSSSS.

The Best Damn Pozole
Guide
February 26, 2016

Colds and hangovers don't stand a chance—find the best spots to cozy up to a hot bowl of this traditional Mexican soup, here.

Currying Favor
Guide
February 29, 2016

Puns aside, these are the best of the best—Indian, Thai, and everything in between.

Pure Pairing | Fairytale Pumpkin Curry
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1:42

As soon as New Orleans chef Michael Gulotta (MoPho) said fairytale pumpkin, we were goners. Then he said curry, and the next logical step was to just sit back and see how he could possibly make this situation better. Then came apples, ham, bright galangal. You get the idea. Lest you fret the homey meal go unquenched, the finishing touch on Gulotta’s globally-inspired dish is Pure Leaf Unsweetened Black Tea — a real leaf-brewed tea that makes for sheer harmony between food and drink. Sponsored

Pure Pairing | Cornish Game Hen
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1:47

Like any good Southerner, cole slaw will always hold a special place in Chef Miles Landrem’s heart. Now that he commands the kitchen at NOLA’s Johnny Sanchez, he likes it bright and citrusy for the season — a sunny complement to the endlessly versatile and adorable grilled Cornish game hen. To paint a complete picture, Landrem turns to Pure Leaf Raspberry Flavor Iced Tea — a real leaf-brewed tea with just enough sweetness to pair with this thoroughly Southern spread. Sponsored

Pure Pairing | Bourbon
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0:52
December 22, 2016

The Landrem family are the proud owners of a little Southern citrus grove, so it’s no surprise that any drink Chef Miles of Johnny Sánchez keeps in his arsenal is going to contain three things the South does best: bourbon, citrus, and of course, sweet tea. This cocktail is impossible to screw up, thanks to the versatility of Pure Leaf Sweet Tea — made from real leaf-brewed tea — and gives you every reason to go satsuma-wild while they’re in season. Sponsored

Reinventing Creole with Tory McPhail | Spark
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2:50

When we think New Orleans, we think Commander’s Palace. The beloved institution that has been serving up Haute Creole cuisine since the late 1800s, a culinary charge led by Chef Tory McPhail for 15 years and counting. McPhail’s vision is a finely honed double-edge: the best of the old and new, fueled by his love of vintage cookbooks from the region. Inspired by the new line of Crocs designed for the workplace, we set out to rediscover a time-honored classic in the hands of a distinctly modern talent. Sponsored

Rooted in Tradition | The Food Scene in Utah
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3:52

Any vision for the future is useless without a deep respect for what came before. In Utah, chefs create under a lens that combines contemporary cravings with a deeply-held love of place—whether that’s a cookie so beloved it’s become a local celebrity in its own right, or a centuries-old distillery that continues to define modern palates. Join Salt Lake City chef Amanda McGraw [The Copper Onion] and visiting chef-with-a-soft-spot-for-the-slopes, Sarah Simmons [Birds & Bubbles], as they bask in cold, clean sunlight and consider the city through the pages of its trailblazing menus.

A Wilder State of Mind | The Food Scene in Utah
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4:16

At its core, food is a story about place. Whether we cook among the chaotic flurry of a city, or on a remote island at the end of the world, our surroundings inform our creations. In Utah, the community that’s taken root in the vast wilderness fosters a uncommonly balanced culinary scene—quietly humble, and fueled by fierce innovation. Join local chef Viet Pham [Pretty Bird] as he shows San Francisco chef Val Cantu [Californios] a few state secrets.

Eyes of the Explorer: San Pedro
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3:48

See Belize through the eyes of chef and traveler Nyesha Arrington in episode 1 of our 4 part video series, sponsored by the Belize Tourism Board. First stop: San Pedro, a sleepy fishing village turned culinary oasis. Hop in a golf cart and check out the Belizean breakfast staple of fry jacks, head to El Fogon for a slurp of traditional conch stew, and sink your feet into the sandy floor of Elvi’s for crab claws and massive deep-fried snapper.

"A 'HUGH' disappointment." | Chef Matty Matheson | Chefs Read Bad Reviews
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1:35

What happens when chefs read the bad reviews written about them from around the web and beyond? We turned on the camera to find out. This episode: Chef Matty Matheson of Parts & Labour, The P&L Burger, Dog & Bear, and P&L Catering in Toronto responds to accusations that his food is small and his burgers are NOT the best in Toronto.

Party Til You Die with Chef Matty Matheson | Elevated
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3:21

Toronto chef Matty Matheson (Parts & Labour, The P&L Burger, Dog & Bear) opens up on how the industry lifestyle led to a heart attack at 29, and the focus it took to become one of Toronto's best chefs in the aftermath. Elevated is a series where chefs talk challenges faced, and challenges overcome. Sponsored

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