Chef John Belleme, who is opening his Cinco Cantina in Coral Gables, Fla., on Cinco de Mayo, suggests holding a taco party to celebrate the day. He recommends serving margaritas, flan and plenty of fillings for the tacos.
Three New York City chefs talk about what they teach their children to cook. A pastry chef makes madeleines with her teenager; another chef lets her 3-year-old throw fruit in the blender; and the other makes yellow cornmeal organic pancakes with her 7-year-old.
Creative chefs are developing new ways to prepare and serve pasta, the mainstay of the Italian meal. While whole-grain pastas, lighter sauces and risotto are on the rise, chefs also are bridging a cultural gap by introducing European, Asian and American pastas.
Chef Peter Smith of PS 7 in Washington, D.C., says a little thinking is all that's necessary to stretch a food budget. He offers some strategies for buying ingredients, turning $11 into a meal of bottom round steak stew and rosti potatoes that serves four.