Think Like a Chef

What Is Beef Consommé?

Maybe it’s the bone broth trend that has people commenting on consommé, but we’ve noticed a lot of you asking about what it is. Well, allow me to clarify. OK, that (bad) joke becomes more clear (if not more amusing) once you know that consommé is clarified meat broth. Let’s break it down. To make beef consommé, you start with brown […]

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Today’s Special: Sweet Pea Soup with Yogurt and Pine Nuts from Iron Gate’s Tony Chittum

Spring produce doesn’t get much more iconic than the sweet green English pea. “I love to use peas this time of year because they’re at the absolute peak of their sweetness,” says Tony Chittum, chef of Washington, D.C.’s venerable Iron Gate restaurant. Chittum plays up the pea’s classic status by pairing it in a velvety pureed soup with one of […]

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Help Me, Kenji — How to Cook Fish Without Stinking Up the House

Q: How can I cook fish without stinking up my house? A: Stick with methods that cook the fish gently while simultaneously creating barriers that prevent fishy aromatic compounds from making it into the air. My techniques of choice? Cooking en papillote and baking with a crisp coating. Cooking en papillote—a fancy-pants French term for “in parchment”—works for any fish […]

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Today’s Special: Bucatini with Meyer Lemon Cream from Jenn Louis of Lincoln Restaurant in Portland, Oregon

Leave it to Portland’s queen of simple ­elegance to devise an early spring pasta dish that ­balances creamy comfort with clean, citrusy brightness—using just six ­ingredients. One of the many things we love about Jenn Louis’ food is her remarkable restraint and instinctive understanding of how to make a star ingredient shine. Here she honors Meyer lemons, which are reaching […]

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Today’s Special: Roasted Cauliflower with Dijon Vinaigrette from Chef Michael Leviton of Lumière

Dismissed for generations as bland, boiled, and boring, cauliflower has recently blossomed into the It Veggie at restaurants around the country. Michael Leviton, chef-owner of Lumière, one of the Boston area’s most esteemed restaurants, recalls how enterprising chefs some years back started featuring cauliflower puree on their menus instead of mashed potatoes, introducing the public to its versatility. “Then after […]

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Talking Shrimp with Chef Chris Hastings

Think all shrimp are simply shrimp? That idea doesn’t swim well with Alabama Gulf Seafood and James Beard Award winning chef, Chris Hastings, who want you to know just how different varieties of shrimp can be. We sat down with Hastings to get the scoop on this popular Cooking Light dinnertime star. “Each [variety of shrimp] has its own characteristics […]

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Mad Delicious Lesson: Toast Pasta to Enhance Taste

Dry pasta lends itself to a variety of cooking techniques, so let’s toast it, and then cook it risotto-style to build a creamy sauce from the noodles. I learned this method from a chef who was from Togo but apprenticed in Italy. It was what the kitchen staff ate for lunch. He called it “Toast Pasta.” Here, in this recipe […]

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Today’s Special: Lamb with Shaved Fall Vegetables by Mark Estee of Campo

If you think of parsnips as a sweeter, more complexly flavored carrot, you’ll understand why it’s an integral part of any root veggie medley. Of course, most folks don’t think of parsnips at all. “It’s one of the most underrated vegetables, maybe in part because it looks like a carrot that went funny,” says Mark Estee, chef-owner of Campo, a […]

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Cooking Class: Creamy Dressing on Grilled Salad

It’s high time for grilled salads, and in the main recipe here, asparagus and sweet corn prove to be perfect complements: Asparagus has some onionlike qualities and offers gently bitter notes, while corn is straight-ahead sweet. Both are rendered luxurious with a generous amount of sweet lump crabmeat and, as a delicious twist, a cream-based vinaigrette. That’s right, cream. It […]

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Vegetarian Week: Brussels Sprouts and Sunchoke Salad from Chef Aaron Woo of Portland’s Natural Selection

Standing out from the chef crowd is no simple feat in a food centric city like Portland… of course, there’s a reason Chef Aaron Woo landed our 2013 Trailblazing Chef Award for Produce Innovation. Since 2011, Woo has been consistently raising the bar for vegan and vegetarian cooking at his Oregon eatery, Natural Selection.  In each four-course prix fixe menu […]

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