Think Like a Chef

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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Vegetarian Week: Farmer’s Harvest Bowl from Chef Jesa Henneberry

Natural food chef Jesa Henneberry creates and prepares nutritious meals for people with specific health needs and weight loss goals.  After graduating from the Natural Gourmet Institute in New York City, it became her passion to show people how they can achieve their goals and still enjoy delicious meals. For her Farmer’s Harvest Bowl, a dish inspired by Korean Bibimbap, […]

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Vegetarian Week: DLT from Shane McIntosh, chef at Atlanta’s Ocean Catering Co.

Atlanta, Georgia based chef Shane McIntosh, owner of Ocean Catering Co. and Ocean Market, believes that “most fruits and vegetables are damned near perfect in their natural, raw form.” He considers it part of his duty as a chef not to mess with that kind of perfection. Accordingly, McIntosh sources the finest of fresh ingredients he can get his hands […]

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Vegetarian Week: Tasty Tamales from Rachel Carr, chef at Six Main in Chester, Connecticut

In collaboration with Bill de Jonge, owner of Upper Pond Farm (Old Lyme, CT), raw food chef Rachel Carr features a vegan, vegetarian and raw menu at her Chester, Connecticut restaurant Six Main. Carr fully embraced the healing power of food when a close family member was diagnosed with cancer and has since become dedicated to furthering her expertise on […]

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Kicking off Vegetarian Week with a Late Spring Specialty from Chef Jeremy Bearman of Rouge Tomate in NYC

It’s no massive secret that we love our veggies around here. Nothing against meat or folks who love eating it (hey, we’re right there with you some nights), but with increasingly wide accessibility to peak season produce and countless innovative chefs coming forth with creative uses for it, there has never been a more delicious time to veg out. That […]

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