Most Clicked ProChef SmartBrief Stories
1. 5 recipes we think you'll want to try
ProChef SmartBrief | Feb 16, 2012
- Veracruzana Chicken Stew With Winter Squash
- Sweet Potato Bread Pudding
- Corn- and Red Pepper-Stuffed Flank Steak Pinwheels
- Lobster And Asparagus Risotto
- Almond-Crusted Baked Fish Over Broiled Tomatoes With Hollandaise
2. Fennel, a bulb that deserves more light
ProChef SmartBrief | Feb 13, 2012
Fennel, a bulb with a mild licorice scent, is popular in Italy but less widely known in the U.S. Available year-round but best in cooler months, fennel can be eaten raw or cooked. It shines in a simple salad or when blanched and baked with cheese and bread crumbs. New York Times (tiered subscription model), The (02/10)
3. Dietitians give tips on healthy foods to reduce stress
ProChef SmartBrief | Feb 10, 2012
A healthy approach to stress-induced eating is to choose foods that increase the "happy hormones" serotonin and dopamine, and that decrease cortisol and adrenaline hormones linked to stress, says registered dietitian Manuel Villacorta. Dietitians recommend choosing tea over coffee, as well as foods that contain omega-3 fatty acids, vitamin C and complex carbohydrates. CNN (02/08)
4. 5 minutes with Richard Rosendale, Bocuse d'Or USA winner
ProChef SmartBrief | Feb 14, 2012
Richard Rosendale talks with Plate about winning Bocuse d'Or USA, training with Gavin Kaysen and practicing in his underground bunker. Read more. Blank (02/14)
5. A century later, Escoffier still inspires chefs
ProChef SmartBrief | Feb 15, 2012
Although his reign in the kitchen was nearly 100 years ago, the legacy of chef Georges Auguste Escoffier still endures. CIA President Tim Ryan referred to the French chef as the "Henry Ford of the kitchen ... He reorganized the professional kitchen and codified French cuisine. He was a great help in making French food dominant around the world." Chicago Tribune (02/15)
6. Brazilian stew holds all the flavors of Rio
ProChef SmartBrief | Feb 13, 2012
Feijoada, a pork and black bean stew, is a dish steeped in the cultural traditions of Brazil. It is simmered for hours and served with an assortment of side dishes, including white rice, orange slices and farofa, which is a mixture of manioc flour and onions. Wall Street Journal, The (02/11)
7. Spanish Chorizo
ProChef SmartBrief | Feb 14, 2012
The Culinary Institute of America's online recipe collection is an extensive assortment of delicious recipes suitable for nearly any occasion. From ethnic-inspired dishes and classic favorites to delectable desserts, you'll find a host of recipes to choose from. Try this recipe for Spanish Chorizo. Bon appetit!
8. The Dekopons are coming
ProChef SmartBrief | Feb 10, 2012
Dekopons, often touted as the most delicious citrus fruit, are starting to show up in California grocery stores and farmers markets. The seedless, easy-to-peel fruit is a Japanese hybrid of mandarin and orange. Los Angeles Times (02/10)
9. American Diabetes Association names 10 key food options
ProChef SmartBrief | Feb 13, 2012
Beans, blueberries, tomatoes, citrus fruits and nuts are among 10 food choices recommended for people with diabetes by the American Diabetes Association. Also on the list are sweet potatoes, dark leafy vegetables, whole grains, fat-free dairy products and fish that's high in omega-3 fatty acids. USA TODAY (02/13)
10. In Paris, hot dogs are haute cuisine
ProChef SmartBrief | Feb 15, 2012
Chef Yannick Alléno adores New York hot dogs, but when he wanted to add a dog to his menu, he made sure it had a French twist. "There is nothing more Parisian than tête de veau," he said of the long sausage made from calf head, veal and egg white. New York Times (tiered subscription model), The (02/14)
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