Think Like a Chef

Fresh Right Now: Morel Mushrooms

Morel madness sets in with seasonal-food fiends this time of year. If you haven’t had a fresh morel, the $30-a-pound price might seem insane. But you don’t need many to get that morel essence, and they’re not heavy. What you get is this: a delightfully chewy texture and woodsy, almost smoky flavor in a mushroom that has a pleasing honeycomb […]

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What Should I Drink with Roast Pork with Apples?

In life, there are many tough questions– why are we here; what are we here for; how has Hollywood not made a sequel to Willow; why haven’t I won the lottery yet? Yet, out of all the confounding consternations, perhaps one of the more confusing conundrums is this: What should I drink with my meal? If you’re dining on succulent Roast Pork […]

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How do I make the creamiest risotto?

A quick rinse of the rice makes all the difference. Part of risotto’s wonderful flavor comes from toasting the dry rice in fat before adding the liquid, giving it a distinct nutty aroma. But toasting destroys some of the rice’s starch, resulting in a less creamy finished product. Here’s a trick: If you rinse the rice in stock and drain […]

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Cooking Class: Pan-Charred Green Veggies

It turns out that many of the foods we eat are mostly water, and cooks take advantage of that one way or another through the physics of cooking. In the case of green vegetables, such as beans and asparagus, we often lightly boil or steam them to prevent drying out or over-cooking. But there’s another approach: manipulate the water content […]

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Today’s Special: Fava Bean Salad from Chef Mike Lata of FIG

The first produce of spring gets chefs all excited. Mike Lata, chef-owner of highly acclaimed restaurants FIG and The Ordinary in Charleston, South Carolina, considers fava beans to be the ultimate signal of the mild new season. “They’re inspiring, from a chef’s perspective, after working with the same turnips and hardy winter greens for the last several months,” he says. […]

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The Secrets to Perfect Spaghetti

I made a spaghetti dinner for my family the other night, and was shocked to hear rave reviews from the youngest member, a 10-year-old pasta connoisseur who does not toss around food compliments lightly. It was just the standard noodles-and-tomato sauce (jarred at that) I’ve been preparing for myself for decades on nights when a little quick and simple comfort […]

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How to Buy Real Honey

There’s no need to go into the wonderful health benefits of eating honey here; most people have heard how great honey is for our various health systems. Most everyone also knows honey is flavored by the region it is harvested, in the same way wine grapes are changed by their growing environment, or how an oyster’s flavor is altered by […]

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What He Picked

Foraging is the first & last food frontier. Here’s what Chef Blaine Wetzel, chef at Willows Inn on Lummi Island, Washington, picked one day out West. GOOSEFOOT: This spinach relative grows on sandy beach soil. “It tastes like spinach with tougher leaves,” says Wetzel, who cooks it with stinging nettles and pairs it with fresh cheese. THIMBLEBERRIES: “They’re very flavorful, almost like […]

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This Kid Wants to Beat Daniel Humm

Flynn McGarry, 13, cuts a new path to chefdom. When a culinary wunderkid who has already apprenticed in some of the country’s best restaurants cites YouTube among his chief inspirations, the old path to a career as chef has been rocked. Flynn McGarry is the cooking prodigy who runs a monthly supper club, EUREKA, out of his family’s California home, […]

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Getting the Perfect Sauce

It’s a tight rope to walk to try and get a sauce to the perfect consistency. All of the following will affect the final thickness of your sauce: temperature of the liquid, type of thickener used, how long the sauce is cooked after thickening, the natural thickeners in the sauce, the type of dairy added at the very end of […]

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