All Posts By Guest Blogger

Chefs’ Picks: Detox Meals

by in Restaurants, January 2nd, 2016

By Dara Pollak

When it comes to our eating habits from December to January, the sudden change is about as big a shock to our systems as jumping into a cold pool after sitting in the Jacuzzi for 20 minutes. It’s harsh, it’s a little painful, and a lot of times it’s just unnecessary. That said, we do it every single year because mentally it makes us feel better. A good decision immediately following a bad one negates it, right?

To that end, we asked chefs around the country what their favorite detox meal is to help get them back on the healthy track after the holidays. Read more

5 Must-Try Cups of Hot Cocoa Across the Country

by in Restaurants, December 20th, 2015

By Kiri Tannenbaum

Like many seemingly simple foods and drinks, hot chocolate has seen an upgrade. Pastry chefs and learned chocolatiers have carefully selected cacao beans from small farms around the equator, making these cups of cocoa mind-blowing, and addictive, masterpieces. Read more

Farmer Lee Jones’ 11 Favorite Flavors of the Holiday Season

by in Holidays, In Season, December 19th, 2015

Fall RadishPerpetually clad in his trademark overalls, white shirt and a red bowtie, Farmer Lee Jones is the iconic figure of his family’s 300-acre sustainable farm in Huron, Ohio. He, his father, Bob Jones Sr., and his brother, Bob Jones Jr., lead the team at The Chef’s Garden in pioneering the sustainable agricultural movement. The farm grows the best-tasting and most-nutritious specialty vegetables, herbs and micro greens in the world. The family lives by a commitment to produce food that looks good, tastes good and is good for you. Hear from Farmer Lee below about what farm-fresh ingredients he craves during the holiday season.

By Farmer Lee Jones

Fall Radish (pictured above): This is mild, slightly peppery with some sweet notes.

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Chefs’ Picks: Holiday Gifts

by in Restaurants, November 28th, 2015

Schnecken

By Kelly DiNardo

Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.

The way to someone’s heart is through his or her stomach, particularly if that someone is the aspiring culinary superstar in your life. Now that holiday shopping is in full swing, we asked chefs across the country to tell us what foodcentric gifts they love to give and get. Read more

There’s Such a Things As a Wheel of Fortune Cookbook

by in View All Posts, November 4th, 2015

There's Now a Wheel of Fortune CookbookBy Lauren Haslett

After reading that headline, you may be wondering, “Why?!” (I wrote it, and I’m still wondering that.) What does Wheel of Fortune have to do with food?

It might seem like an odd idea, but this collectible cookbook is full of fun recipes with quirky, playful titles and classic, comforting flavors — like the Vanna Banana Pudding, Wheely Good Mac & Cheese and the Stacked Spin-tacular Party Cake. And the names don’t just sound cute; the banana pudding recipe is actually a family favorite straight from Vanna White herself, and it’s only one of many that she contributed to the book. Are you interested yet?

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Chicago’s Best Cheap Eats

by in Restaurants, October 27th, 2015

Chicago Cheap EatsBy Michael Nagrant

Chicago has many top-notch high-end restaurants. But the Windy City dining scene isn’t built on opulence alone. For every caviar-filled mother-of-pearl spoon or seared lobe of foie gras on offer, there’s probably a hundred superlative (under $10) cheap eats just as satisfying. Here’s a guide to a few of the best.

Check out the full gallery for the best cheap Chicago eats.

Secret Chicken Sandwich at Do-Rite Donuts & Chicken
Not much is better than fried chicken or doughnuts, except of course when you combine the two for a fried chicken doughnut sandwich ($6.96; pictured above). That’s just what the geniuses behind killer maple-bacon-topped crullers and pistachio-crusted, Meyer-lemon-glazed cake doughnuts did. It’s not on the menu, but if you ask for the secret fried chicken doughnut sandwich, you’ll get a buttermilk-and-pickle-brined, flaky fried chicken breast slathered with lustrous housemade aioli on a sugar-crusted, old-fashioned doughnut, the very epitome of drunk food. It’s so tasty, though, you don’t have to be remotely soused to enjoy it.

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Hungry in Hawaii: Where to Eat in Honolulu

by in Restaurants, October 18th, 2015

OahuBy Catherine Toth Fox

Oahu has always offered more than just kitschy luau shows and pig roasts. The island is a virtual culinary melting pot, with everything from high-end French cuisine to food truck fare. Whether you’re craving traditional Vietnamese pho or a burger made with locally ranched beef, Oahu’s got it. And while the scene is no longer solely dominated by the Hawaii Regional Cuisine chefs like Alan Wong and Roy Yamaguchi, their farm-to-table philosophy has influenced a whole new generation of chefs, restaurateurs and food producers who are taking advantage of the island’s bounty of local ingredients.

Check out the full gallery for more Hawaiian hits.

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Rock and Roll: Where to Eat in Cleveland

by in Restaurants, September 14th, 2015

ClevelandBy Douglas Trattner

As more and more curious outsiders are taking a good, hard look at Cleveland, a city currently in the midst of a Rust Belt revival, they are seeing a chef-driven food scene a good 20 years in the making. These days, you can’t toss a bagel without hitting a big city bistro, craft brewery and taproom, or small-batch ice cream shop, all of which thrive alongside decades-old Cleveland classics.

Check out the full gallery for more Ohio enticements.

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How You Eat a Slice of Pizza Reveals a Lot About Your Personality

by in News, September 8th, 2015

How You Eat a Slice of Pizza Reveals a Lot About Your PersonalityBy Lauren Haslett

We all know there’s more than one way to eat a slice of pizza. Some people actually use utensils, some go for the crust first, some of us are advocates for folding, and others just bite in without contemplating the many possibilities of pizza eating.

Patti Wood, a renowned body language and human behavior expert who teaches at Emory University, recently shared her insight with Redbook Magazine and the world at large on just how many ways there are to attack a deliciously cheesy, melty slice (there are exactly four, if you’re wondering). And she explained what those methods reveal about the eaters’ personalities.

Wood is often consulted by media and tabloids to weigh in on celebrity body language, determining from Beyoncé’s or Jay Z’s stance and expressions whether they’re on the brink of divorce, for example. But apparently her same method can just as easily be applied to the average person and his or her favorite way to chow down on a cheap slice of pizza.

Wood’s four approaches to pizza eating correspond to four personality types: drivers, influencers, supporters and careful correctors. Each personality type (and its corresponding pizza-eating tactic) is laid out below. Where do you fall on Wood’s pizza-and-personality scale?

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What’s on the Menu at the 2015 U.S. Open

by in Events, August 31st, 2015

U.S. Open 2015 Culinary PreviewBy Katie Workman

Nothing says tennis tournament like a … steaming bowl of maple miso tofu with jasmine rice?

New York City has been upping its game in the sports-venue cuisine arena in recent years, and the scene at the United States Open, which kicks off today in the Queens neighborhood of New York City, is a prime example. You can definitely go with a hot dog and hamburger meal in mind and get it. But don’t expect defrosted meat — you’ll be getting skinless dogs and juicy burgers made with Pat LaFrieda beef. And if you are looking for another kind of culinary experience altogether, you’re going to have a lot of choices.

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