by Elizabeth Brownfield in Chefs and Restaurants, Fitness, November 3, 2016
by Sarah Z. Wexler in Chefs and Restaurants, Healthy Recipes, Vegan, October 30, 2016
There’s a lot to know about Eddie Jackson. Not only did this Texas-born chef win season 11 of The Next Food Network Star, but he’s also a personal trainer, food truck owner…and he had an impressive career in the NFL. Eddie’s passions are fitness and good food, and he knows the two don’t have to be mutually exclusive — the healthy recipes in his playbook taste absolutely delicious. In fact in Eddie’s world, there is no need for a “cheat” day, because his good-for-you food is packed with flavor and doesn’t leave you feeling deprived. To learn more about our favorite fit “Jack of all trades,” we quizzed Eddie as part of our friends at the Partnership for a Healthier America’s “11 Questions” series.
1. If you were stranded on a deserted island, and only one vegetable grew on that island, what vegetable would you want it to be?
One? That’s so hard! But I’d have to say collard greens. They’re sturdy, versatile and so good for you. I use them in soups and sautes, and as sandwich wraps.
2. What is your healthiest habit?
I do some form of exercise every morning as soon as I wake up, whether that’s push-ups or hitting the gym. It’s so important to get your body moving within an hour of getting out of bed.
3. What is your go-to nutritious breakfast?
Oatmeal topped with roasted sweet potatoes. Read more
by Lauren Piro in Chefs and Restaurants, Grilling, May 30, 2016
The truth is that lots of the world’s top Michelin-starred chefs turn up their noses at the idea of cooking for vegetarians. “Some chefs don’t see the fun in working with vegetables. But I really enjoy the challenge of creating a vegetarian dish, especially when it wins over meat lovers,” says Heiko Nieder, the head chef at The Restaurant in Zurich’s Dolder Grand Hotel, and the founder of its annual Epicure Food Festival for fellow Michelin-starred chefs (over the course of his career, he’s been awarded four stars). A fan of getting creative with veggies, he also designed an entire vegetarian tasting menu at The Restaurant, something that is extremely rare for ultra-fine dining.
One of Chef Nieder’s favorite healthy, vegetarian options on the menu is a “high-end-version of your grandmother’s vegetable soup.” To kick up the flavor without adding any fat, he uses herbs — parsley, bay leaves and thyme — and two types of mushrooms, his favorite veggie to cook with. “They make vegetable stock taste special and give it an unbelievable depth,” he says. Here, he topped the ultra-flavorful broth with tomato, basil, celery and parsley. “It’s not necessary, but it makes for a beautiful presentation and adds to your vegetable intake,” says Chef Nieder.
Make it all fall and winter, and prepare to win over vegetarians and meat eaters alike. Read more
by Andrea Strong in Chefs and Restaurants, Dining Out, March 4, 2015
Manning the grill at a summer party is a tough job: Flipping a bunch of burgers, shuffling space for veggies and (of course) running back to the kitchen because you forgot cheese can eat into your time with guests. To avoid this scenario, we suggest you take a page from Eddie Jackson’s grilling “playbook.” As a Food Network Star winner (not to mention former NFL player, food truck owner and personal trainer), Eddie aims to create recipes that are healthy and delicious — but he knows that ease is a key ingredient, too.
And Eddie’s grilling menu really is super-savvy. He chose a crowd-pleasing flank steak that can feed the whole party, roasted potatoes that don’t require much attention while they cook and a simple salad to round out the meal. Watch the entire thing come together in the video above, and you’ll instantly feel prepared to entertain friends all season long.
Of course, Eddie’s armed with “playbooks” for many other occasions, too — check out his healthy habits plan and game-day party menu for even more inspiration.
by Andrea Strong in Chefs and Restaurants, February 25, 2015
Tabbouleh — the classic Middle Eastern cracked wheat bulgur salad with lemon and parsley — has gotten a brilliant makeover at Boulud Sud, Daniel Boulud’s elegant Upper West Side restaurant, featuring the lush flavors of the Mediterranean. Chef Travis Swikard’s duo of tabbouleh features a riot of flavors that includes mint, cilantro, jalapeno and za’atar, as well as dried barberries, figs, apricots, walnuts and pomegranate seeds. To accommodate gluten-free diners, Chef Swikard doesn’t use the classic bulgur in his recipe; instead he pulses blanched cauliflower until it’s the texture of couscous and uses that as the tabbouleh’s base. “We have a lot of gluten-free diners here, and I wanted to do something fresh with lots of textures,” he said.
by Andrea Strong in Chefs and Restaurants, Dining Out, February 18, 2015
At il Buco, the beloved Italian restaurant in New York City’s East Village, Chef Joel Hough spans the Mediterranean for inspiration. “I like to play around with Spanish and Moorish influences and the flavors of Southern Italy,” he says. This means dishes like quail with pickled dried fruit and pomegranate; spaghetti with olive oil-poached swordfish, Calabrian chiles, capers and parsley; and Bella Bella Farms baby chicken with roasted baby beets, blood orange and mustard greens.
by Andrea Strong in Chefs and Restaurants, Dining Out, February 11, 2015
Chef Jeremy Lieb is one of those guys who manage to do it all. He’s the corporate chef of the Cincinnati-based Boca restaurant group, which also includes Boca, Sotto, and two Nada locations (one in Cincinnati and one in Columbus). He not only cooks, but also develops the menus and trains the staff. He’s obsessed with CrossFit and works out regularly with his wife and two young kids to keep the whole family in shape. Lieb also encourages his staff to stay healthy, promoting good eating, exercise and lots of sleep. “You have to do one thing every day that’s just for you that makes you happy,” he says. Now, that’s the kind of boss we’d all love to have.
by Andrea Strong in Chefs and Restaurants, Dining Out, February 4, 2015
The New York City dining scene is chock-full of options. But until King Bee opened, Acadian cuisine was not one of them. Now it’s here. Acadian food, you ask? Well, it’s inspired by the culinary evolution from the Acadian emigration to Louisiana. Think New Orleans country cooking meets the Pacific Northwest. It comes to the East Village in the form of a cozy little nest, decorated like a vintage cottage tucked into the mountains. A fire might as well be blazing on a hearth. Read more
by Kiri Tannenbaum in Chefs and Restaurants, Healthy Recipes, February 2, 2015
If you’ve been around the food circles in New York City, the name Jimmy Bradley is a familiar one. He’s a rock star. Bradley opened his iconic restaurant The Red Cat in 1999, and since then has been serving New Yorkers a straightforward, market-driven menu that aims to please. No foams, no dusts, no deconstructed dishes or immersion circulators. Just good, local, seasonal American food with a nudge from the Mediterranean. It’s a formula that has been going strong for 15 years.
by Andrea Strong in Chefs and Restaurants, Dining Out, January 28, 2015
Known more commonly as hen-of-the-woods, the fan-shaped maitake mushroom devoid of the classic cap has gotten chefs’ attention for more than its standout flavor. “The maitake mushroom is the most medicinal of all the wild mushrooms,” says David Bouley, renowned chef and owner of Bouley and Brushstroke. “When I have fresh ones, I serve them raw, sliced thinly on the plate with a dollop of creme fraiche and caviar,” he says. “The earthiness, creaminess and saltiness blend together beautifully.”
It’s the dead of winter in most of the country, and a salad of sweet, juicy oranges is like sitting in the warmth of the summer sun. Gerard Craft, the five-time James Beard-nominated Best Chef: Midwest, is serving a beautiful Orange Salad tossed with picholine olives, tarragon leaves, red onion and extra virgin olive oil at Pastaria, one of his four St. Louis restaurants (others are Niche, Brasserie by Niche and Taste by Niche).