Bitoni chating for cook

Here are four favorites you can enjoy for Chardonnay Day, or any other…

Read More » Chardonnay Day will be observed on May 25, 2017.

Sarah Grueneberg: My style of cuisine is Italian, pasta focused. But what everyone knows me for in Chicago is called Ragu alla Napoletana, and it’s like an Italian grandmother cooked it.

It’s the big Sunday sauce, but it’s in a big bowl and it has a big pork shank, housemade meatballs, sausage and then we make a pasta with all the sauce and the meat.

And it takes four days to make, and it’s like a big bowl of love basically. SG: Opening a restaurant that is successful and where people like the food, and finding myself in my food and feeling confident in the kind of food that I cook.

What’s your strongest skill in the kitchen, be it something technical or mental? I would say that I have a true love for the food, and that I love to create and I love to make great dishes.

Fold one spicy cooking show into one juicy talk show for a fusion of food and fun — that is the delicious concept of The Chef’s Wife.

Half kitchen, half confessional, it’s all sparkling entertainment.

Let’s share what we’re making in our kitchens, whether it's a recipe you've found here or something you've created yourself using great seasonal ingredients.

For 25 years, the union of Bonnie Jones and Certified Executive Chef Phil Anderson has been forged on mutual love, respect and the understanding that Bonnie will never be called upon to cook anything.

The premise of this new cooking/chat show, The Chef’s Wife, is that even a “food-prep-impaired” individual like Bonnie can learn how to re-create the fine-dining experience in her own home.

The fight to become an Iron Chef is unlike any other culinary competition, with the demands for precision, expertise, intuition and downright excellence the most rigorous in the business.

Today we’d like you to meet Sarah Grueneberg, a chef from Chicago.

Before the competition begins on Sunday, April 16 at 9|8c, we’re giving you, Iron Chef fans, the first introductions to the crop of challengers ready to do battle. I’m struggling with this, like work and life balance as well.” He’s a nice chef in the kitchen, but he’s just a good guy. SN: I think it’s the mentality of serving and making food, which is, at the end of the day, there’s so many restaurants that just put food on a plate.

On Iron Chef Gauntlet, seven of the country’s most-elite chefs will come together to prove that their skills are the sharpest — but ultimately just one will earn the right to the run the gauntlet for the chance to join the ranks of the great Iron Chefs. I still talk to him all the time, just about other stuff outside of the restaurant too, like: “Hey this is going on.

The fight to become an Iron Chef is unlike any other culinary competition, with the demands for precision, expertise, intuition and downright excellence the most rigorous in the business. Tune in to the premiere of Iron Chef Gauntlet on Sunday, April 16 at 9|8c.

Today we’d like you to meet Shota Nakajima, a chef from Seattle. I think one thing I’m really excited about this competition is being able to — there’s a lot of great chefs, so getting to be able to meet the guys, but being able to cook with them and see what they do with ingredients. But as he would say, the difference between a good and a great chef is a good chef produces food, a great chef produces food, and every single time he produces food, when he puts it in front of people, it would be the feeling that you would be serving it to your girlfriend, your wife, your whoever. And if you can do that every single time, you’re a great chef.

Just in time for #Chardonnay Day, we bring you our Chardonnay Day Picks.

Read More » Maple Glazed Baby Carrots recipe is an easy, kid friendly vegetable side dish.

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