Most Clicked ProChef SmartBrief Stories
1. Thanksgiving desserts without fuss
ProChef SmartBrief | Nov 16, 2009
Simple homespun desserts including a mousse pie and a gingerbread cake are easy-to-make finales to a Thanksgiving feast. They can all be made in advance and showcase seasonal flavors including apple and maple. New York Times (free registration), The (11/13)
2. 2 autumn vegetable dishes from chef Dan Barber
ProChef SmartBrief | Nov 13, 2009
Dan Barber, executive chef of the Blue Hill at Stone Barns restaurant in Pocantico Hills, N.Y., is known for his use of seasonal, local ingredients. He offers two ideas for Thanksgiving side dishes, a kale salad and a creamy rice dish with root vegetables. New York Times, The (11/12)
3. Going undercover with a Michelin taster
ProChef SmartBrief | Nov 17, 2009
The famously secret Michelin guide allowed a reporter to accompany a critic on a tasting mission. The critic, given the code name Maxime, said she eats out more than 200 days a year, and chooses menu items that are "a little complex, because you want to see what the kitchen can do." New Yorker, The (11/23)
4. Thanksgiving menu pays homage to Gourmet magazine
ProChef SmartBrief | Nov 17, 2009
Gourmet, which shut down abruptly after 68 years, provides a tour of American culinary history through its recipes, writing and photographs. A suggested Thanksgiving dinner includes recipes that appeared in every era of the magazine's run. Oregonian (Portland), The (11/17)
5. How chefs make a big meal in a small space
ProChef SmartBrief | Nov 19, 2009
Jill and Chris Barron, both chefs in Chicago, prepare a themed Thanksgiving meal for about 60 people each year. To prepare so much food in their tiny kitchen, they make lots of lists, start early and stick to familiar dishes that they make year after year. Chicago Sun-Times (11/18)
6. From soup to nuts, 101 ways to prep
ProChef SmartBrief | Nov 18, 2009
Mark Bittman offers 101 ideas for Thanksgiving food that can be cooked in advance. They include relishes, breads, desserts, stuffings and vegetable side dishes. New York Times (free registration), The (11/17)
7. What is your favorite course of the Thanksgiving meal?
ProChef SmartBrief | Nov 16, 2009
8. Recipes show versatility of ginger
ProChef SmartBrief | Nov 13, 2009
Four recipes using ginger were chosen from more than 200 submissions nationwide. They include a martini made with candied ginger, pickled beets with orange and ginger, a pear-and-ginger cake and a butternut squash soup with ginger. National Public Radio (text and audio) (11/08)
9. Cooking and chatting with Pépin and Ripert
ProChef SmartBrief | Nov 17, 2009
Famed French chefs Eric Ripert and Jacques Pépin shared words of wisdom during a celebrity cook-off in Miami. Both said fine dining is not dead, and they revealed their least favorites foods (brain and marshmallows). Miami New Times (11/16)
10. Scoop up autumn flavors with sweet potato and pumpkin ice creams
ProChef SmartBrief | Nov 13, 2009
Recipes for ice cream made with sweet potatoes or pumpkins yield autumn treats. Maple-studded pecans add crunch to the sweet potato version, while the pumpkin ice cream can be augmented with a couple of teaspoons of Grand Marnier, rum or brandy. DavidLebovitz.com (11/11)
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