Giuseppe Tentori describes his cooking as simple and clean, which is not surprising for a native of Milan, Italy. Italians are reknowned for cooking with the best ingredients and presenting them simply. But Tentori now lives in Chicago, more than...
PEAK FLAVOR: Asian Chicken Salad, served at Rattan Pan-Asian Bistro in Houston. Adaptability might not be the first thing you think of when it comes to Asian cuisine, but this month’s recipe pages are filled with great examples of that principle...
OH BROTHER: A number of siblings are involved in Drago’s food-related holdings. CELESTINO DRAGO, recognized as one of “The 10 Best Chefs” in the United States by Food & Wine, is an extraordinary chef who has gained both the admiration and...
PRIME TIME: Some of America’s actual top chefs do battle this month to earn a job as the fifth permanent member of the Iron Chef America team. Nearly a year ago, I lamented that reality cooking shows were inherently flawed because they would...
Surveying the scene: Chef/ owner Michael Smith relaxes in his airy new dining room in KC. There’s much to be learned about how best to navigate in the contemporary full-service restaurant scene by visiting Michael Smith in Kansas City. And note...
Few foods have the dimension of a bowl of soup. Louis P. DeGouy, chef at the Waldorf-Astoria for 30 years and author of The Soup Book in 1949, said, “Soup is the song of the hearth.” But there are all kinds of ideas about how to make it sing...
Fort Lauderdale, FL-based Pizza Fusion is a small chain that�™s targeting the same customers as Wild Oats and Whole Foods: people who back up their belief in organic, natural and sustainable foods by spending readily at businesses that adhere...
