Think Like a Chef

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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Today’s Special: Zucchini Lasagna from Marc Vetri

There’s an easygoing quality to the sometimes-derided zucchini that Marc Vetri loves. “It’s just so versatile,” says the celebrated Philly chef-restaurateur, who presides over such restaurants as Vetri, Osteria, and Alla Spina. “It works with everything: fish, meat, salads, or on its own.” Vetri likes to cut them in half lengthwise and grill them. “They eat like a steak, with […]

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Today’s Special: Skillet Asparagus and Goat Cheese Salad from Chef Linton Hopkins of Atlanta’s Restaurant Eugene

“If asparagus were a person in my life,” says chef Linton Hopkins, “it’d have to be a beloved aunt.” That’s how much the James Beard Award-winning chef of Restaurant Eugene and Holeman & Finch in Atlanta looks forward to the annual visit of peak-season asparagus, and he accordingly shows it the utmost affection and respect. Hopkins stresses the importance of […]

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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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