Most Clicked ProChef SmartBrief Stories
1. David Chang takes ramen to the next level
ProChef SmartBrief | Nov 03, 2009
Chef David Chang creates ramen that is nothing like the dried packets of instant noodles and seasonings. The broth takes hours to prepare and uses pounds of meat. A recipe for apple salad with kimchi is included. National Public Radio (text and audio) (11/02)
2. Start now if you want sauerkraut for Thanksgiving
ProChef SmartBrief | Nov 04, 2009
Homemade sauerkraut is a traditional Thanksgiving side dish in Baltimore, and work at restaurants and in homes is beginning now to assure that the fermented cabbage is ready on time. Recipes are included. Washington Post, The (11/04)
3. Taste test reveals best apples for baking
ProChef SmartBrief | Nov 03, 2009
Crisp, tangy, intensely flavored apples tend to hold up better when baked than milder flavored varieties, but not always. A test of baked apples found that Honeycrisp yielded the best results, and Granny Smith was the surprise loser. National Public Radio (text and audio) (11/01)
4. How to make a St. Louis Gooey Butter Cake
ProChef SmartBrief | Nov 02, 2009
Molly Killeen shares her recipe for St. Louis Gooey Butter Cake, which has a crackly crust and a sweet, soft center. It calls for making a yeast dough, then topping it with a mix of corn syrup, butter, sugar, eggs and vanilla. New York Times (free registration), The (10/30)
5. Restaurant owner lists rules for servers
ProChef SmartBrief | Nov 03, 2009
From "Do not announce your name" to "do not make a singleton feel bad," the author has come up with 100 rules for staff at the seafood restaurant he is building. Also on the list: "Do not hustle the lobsters," "never refuse to substitute one vegetable for another," and "make sure the glasses are clean." New York Times (free registration), The (10/29)
6. Replicating the baguette experience in America
ProChef SmartBrief | Nov 05, 2009
Creating Parisian baguettes in American kitchens is difficult, but it can be done. The recipe given here has been tweaked over decades. Pittsburgh Post-Gazette (11/05)
7. Grit cakes get a warm welcome up North
ProChef SmartBrief | Nov 05, 2009
Grit cakes originated in the South but are appearing on menus of trendy restaurants in and around Boston. The crunchy creation, invented to use up cooked grits, calls for chilling the leftovers, stamping them into cakes, and then frying, grilling or baking them. Boston Globe, The (11/04)
8. Getting inventive with cheese
ProChef SmartBrief | Nov 02, 2009
Cheese may be a standby, but that doesn't mean it has to be boring. Substituting more unusual cheeses such as Gruyère, Cotija and havarti into traditional menu items can create completely different dishes. Incorporating cheese into a deep-fry batter also offers a chance to try something that's rare in the quickservice world but could yield intense results. QSR Magazine (11/2009)
9. Chicago chef launches underground dinner series
ProChef SmartBrief | Nov 02, 2009
Former "Top Chef" winner Stephanie Izard has a lot on her plate. She's the chef of The Drunken Goat and in February will open another Chicago restaurant. Her latest venture is a series of Internet-organized movable dinners called The Wandering Goat, in which she offers 100 people the chance to eat her cuisine family-style for a price. The popular underground dinners, which she started in late summer in Chicago, have sold out within minutes. Chicago Tribune (11/01)
10. Which type of cheese do you use most often when cooking?
ProChef SmartBrief | Nov 02, 2009
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