Chef Samin Nosrat is a foodie with an appreciation of the fundamental elements of great cooking. A celebrated food writer and educator, she shares what she’s learned from the formative food experiences in her life—such as her initial training at the lauded farm-to-table landmark Chez Panisse—and guides food fans through the essentials of cooking with contagious enthusiasm for the extraordinary ingredients, masterful techniques, and vibrant cultures she celebrates.
Today, we’ll look at the message of her acclaimed cookbook and current docuseries on Netflix and see what makes it such an appetizing treat for foodie readers and viewers.
Each year, the restaurant world buzzes with trends and triumphs of culinary merit. But who are the true leaders of food innovation?
The honors this year went to artisans who bring warmth, enthusiasm, talent—and an expert understanding of how to get the most out of each ingredient—to every plate.
For today’s Foodie Friday, we take a closer look at 3 acclaimed chefs who won big at the 2016 James Beard Awards and get a glimpse of how they inspire in the kitchen.
What’s on the menu for your Holiday table? This week, we’re menu-planning for an unforgettable Holiday meal with recipes from some of our favorite chefs.
If you’re eager to celebrate the season with a gourmet feast, we’ve found eight world-class dishes sure to please the foodies at your Christmas Dinner—and, of course, satisfy your own adventurous palate with delicious Holiday cheer!
Pig Tail at Lockeland Table
Pig Face at Girl & The Goat
First of all, I have a confession to make…I’ve been a pork lover for most of my life. I’m a huge fan of hams, hot dogs, bologna, bacon (of course!), and have even developed a fondness for moldy, stinky, dry-cured salumi of all shapes and sizes.
Recenty, my palate was tested by some “less familiar” cuts taken from the tip to the tail of this tasty beast. My first experience was with friends at Nashville’s Lockeland Table—nominated for James Beard Best New Restaurant. At Lockeland Table, Chef/Owner Hal Holden-Bache has created a number of outstanding appetizers, entrees, and sides. The one that piqued my interest, however, was the Buffalo Pig Tail, a clever take on Buffalo Wings. The tail was deep fried and basted in a tangy Buffalo sauce—and served with a side of tangy celery & blue cheese cole slaw. Brilliant!
My latest “pig out” experience came from the other end of the pig, and took place last week at GIRL & THE GOAT, Chef Stephanie Izard’s great restaurant. In addition to several dishes which featured Goat, Snail and Chicken, we had to try The Pig Face, a featured favorite, served with a fried egg perched atop the offering. Amazing!
Steve’s Conclusion: EVERY PART of the pig can be delicious…at least so far… Stay tuned for more of my future Culinary Experiences!