On this edition of The Feed Podcast (where you’ll find the recipes), a Black Bean Challenge with the Chef and Owner of May Street Café & Steakhouse in Chicago. Chef Mario Santiago joins Rick Bayless in the test kitchen to come up with an easy weeknight meal in 15 minutes or less, using a can of … Continued
Summer is about to begin, so Rick Bayless and I welcomed the author of a fantastic new book all about ice cream, called “Hello, My Name Is Ice Cream” onto The Feed Podcast this week. Pastry Chef Dana Cree has traveled the world creating pastries and desserts for places like The Fat Duck and Noma. … Continued
Every few weeks on The Feed Podcast, we invite a chef in to take an Ingredient Challenge. This week, we asked Michael Kornick (mk, DMK, Ada St., County BBQ) to see what he could do with black-eyed peas, a New Year’s staple in the South. Each chef gets five extra ingredients and 15 minutes to … Continued
As you approach the building housing Green River – the new cocktail bar/restaurant collaboration between Danny Meyer’s NYC-based Union Square Hospitality Group and the Dead Rabbit – you can’t help but take pause. “Hang on,” you say to yourself. “Are we going to Stan’s Donuts, or are we getting a colonoscopy?” You enter a nondescript … Continued
Chef Priscilla Satkoff, co-owner of Salpicon! in Chicago, stopped by Frontera’s test kitchen to take on Rick Bayless in a Poblano Challenge for The Feed Podcast. They get 5 extra ingredients and 15 minutes to make a simple weeknight meal. As usual, I’m the guy trying to keep everyone on task. See recipes at the … Continued
Paul Fehribach knows plenty about frying. The chef and owner of Big Jones, in Andersonville, has just written The Big Jones Cookbook and spends his days researching and recreating dishes from the American South’s delicious culinary past. I asked him for some pro tips this weekend, as many of us are going to be attempting … Continued
Chef Beverly Kim (Parachute) stops by to take on Rick Bayless in a friendly challenge using Brussels Sprouts + five ingredients, hoping to come up with something delicious in 15 min. or less. As usual, I’m trying to keep everyone on schedule. Both recipes are at the bottom of the page. Brussels Sprout Salad Tacos … Continued
This week on The Feed Podcast, Chef Todd Stein (4 Star Restaurant Group) stops by Frontera’s test kitchen to accept the challenge from Rick Bayless to come up with something anyone could make at home using winter citrus, specifically blood oranges. The rules, as always: you can use up to five additional ingredients, and you … Continued
Spiaggia is known for using some of the highest quality Italian ingredients money can buy. You would expect, for example, prodigious amounts of prosecco to show up at their newly-remodeled bar. So why are they using tequila in their Aperol Spritz? It has something to do with Chef Tony Mantuano’s history in a 70s band … Continued
With the Super Bowl in New Orleans this Sunday, every TV show in the country is showing people how to celebrate like they do in NOLA: gumbo, jambalaya, etc. But I say if you want to party like a local, you really should be drinking a brandy milk punch or a sazerac. I’ve always … Continued
The old saying “hair of the dog,” referring to hangover cures, continues to live on in the name of a particular cocktail. The Corpse Reviver has been around at least since the 1930s, a result of the cognac and gin-based libations whipped up by Harry Craddock in the Savoy Cocktail Handbook. Today, we’re going to the … Continued