Nominated by the James Beard Foundation as 2007 Best Chef: Northwest, Chef Maria Hines specializes in amazing organic cuisine.
The James Beard Foundation’s 2007 Best Chef: South, Chef Donald Link was kind enough to answer a few questions about his life, his restaurants and his food philosophies.
A Cobalt Blue Viking Range was essential because the high-end appliance provides an unexpected burst of color.
U.S. Farm-Raised Catfish is listed by Monterey Bay Aquarium’s Seafood Watch program as a "best choice" due to its abundance and well-managed, environmentally friendly farming practices.
A traveler willing to spend about an hour of pre-trip research will find that one person’s total daily outlay for food and drink in Paris, outside of such ritzy Right-Bank areas as the Champs Elysées and the Opera district, need not exceed $100.
A simple rule for eating well, which for me means eating food that tastes great and happens also to be good for you, is stick close to Mother Nature. She won’t lead you astray.
The complicated nature of chocolate lies in its combination of the bitterness and sweetness. Chocolate is probably the most popular food item to present severe challenges to wine.
Epicureanism at this level is indeed rare, but it is within reach, and well worth the effort, of those dedicated to experiencing the best life has to offer.
She didn’t necessarily intend to cause a culinary revolution, but still, that is exactly what she did. These days you can’t pick up a magazine or read a menu without some chef, editor, or writer extolling the virtues of “eating locally, eating seasonally, and/or eating organically.”
We – school officials, vendors, and parents – are confident that we are helping our children develop healthy eating habits that will follow them throughout their lives.