This treat makes for a neat trick: make these caramel candied apples for your Halloween party, and watch them disappear. But first, watch the sweet video to learn what type of apples work best, how to keep the caramel shell smooth, and a variety of decorating techniques that will add a touch of festive flair to your apples. On Brandi: Michael Stars
Ever wondered what celebrity chefs like Thomas Keller, Duff Goldman, and Curtis Stone predict will be the next big food trends? To find out just that, we caught up with these influencers at the Los Angeles Food & Wine Festival. Watch the video to hear them weigh in and to learn what they really think about two of the Summer's hottest topics: the Cronut and the Ramen Burger.
If you haven't heard of Edward Lee yet, then you're sure to soon: at his Louisville, KY, restaurants, 610 Magnolia and MilkWood, he's created his own Asian-American cuisine, suffusing Southern soul food with the spices from his Korean upbringing. He's also just released his debut cookbook, Smoke & Pickles ($30). We caught up with Lee, a Top Chef Texas alum, at his book launch in Beverly Hills, where he served up his favorite cookbook bites, revealed his unique frying technique, and gave us the inside scoop on his brand-new line of bourbon.
POPSUGAR: How did a Korean-American from Brooklyn end up with a restaurant in the South?
Edward Lee: I came to Louisville by accident. I was taking a road trip around America, and I happened to be there for the Derby. I wanted to go, but I couldn't afford it, so I asked a friend if he knew of anyone looking for help. He was like, "Oh, I know this restaurant that always needs extra help around the Derby." That's how I met the former [610 Magnolia] chef/owner Eddie Garber. He's like a curmudgeonly old man, but we just became really good friends. I spent the week there, and he let me stay on his couch and come into the restaurant and cook. That was the start of a very long friendship.
PS: Did you ever think that you'd become the owner of a Southern restaurant?
EL: At that time, Eddie was older and wanting to retire, so it was kind of perfect timing. He had been doing it for 28 years, and then I happened to fall into place. I believe in serendipity. The timing was great. The restaurant was great, and I was looking to leave New York.
PS: What attracts you to Southern cuisine?
EL: When I first moved to Louisville, I wasn't into Southern cooking. I was really just looking to do my own food, but the more you're surrounded by a certain region, the more you're going to be influenced by those ingredients. As I started looking around, it was really interesting. A lot of the [Korean] food I grew up eating had a lot of similarities with Southern cuisine. They both feature really bold spices, barbecue, the love of pickles, and fried chicken. But it's also the way they eat, too. It's not like they have one plate of food per person. Instead, they have one large piece of protein and a lot of side dishes. It's essentially the same philosophy of food. It really got my brain to start spinning, and I've been going down that path ever since.