Start with young fava bean pods, toss them with olive oil, grill them until limp and blackened around the edges, then season with chile, lemon, and salt, and devour whole. It may not look like much, but the end result — which managed to make me a total fava bean convert — is a true testament to the idea that the best foods often have the simplest preparations. Eat this right now, when it's warm enough to fire up the grill, but while fava pods can still be found small and tender. For the recipe, read ahead.
Before you shun certain fruits and vegetables for life, sample them at their peak and see if you feel the same way. Although I grew up swearing off tomatoes, all it took was a locally grown heirloom variety, plucked from the vine that very Summer morning, that convinced me that I did enjoy fresh tomatoes.
Sworn foes of the pea, I challenge you to do the same. Don't like the overly sweet, baby food-like consistency of frozen peas? You're allowed to write them off altogether — but only after you've tried a bowl of in-season, freshly shelled peas and are certain you can't appreciate the toothsome snap that comes with every bite.
Shell sweet, delicate English peas and toss them lightly with a bit of olive oil, vinegar, onion, and torn mint for a classic preparation. See if you'll become an unexpected convert when you read more.
Tonight there's the formal announcement and blowout bash (which 50 Cent is rumored to be attending) honoring the Best New Chefs in New York City. To find out which lucky chefs made the cut — it's the first time a Top Chef contestant has been recognized! — read more.
"It's fantastic that Jamie, who champions offal and serves calf's brain ravioli and blood sausage pepperoni pizza, has such a huge following," Food & Wine editor in chief Dana Cowin said in a statement.
The other finalists from each region included the following:
- Midwest: Lee Richardson, Ashley's at the Capital Hotel, Little Rock, AR
- Pacific: Ricardo Zarate, Mo-Chica, Los Angeles, CA
- Southwest: Tim Byres, Smoke, Dallas, TX
- Northwest: Jason Franey, Canlis, Seattle, WA
- Southeast: Bryan Emperor, Kalu, Charlotte, NC
- New York Area: David Felton, Ninety Acres, Peapack-Gladstone, NJ
- Great Lakes: Jose Salazar, The Palace, Cincinnati, OH
- Mid-Atlantic: Kyle Bailey, Birch & Barley, Washington, DC
- Gulf Coast: James Lewis, Bettola, Birmingham, AL
Have you ever tried the food from any of these regional superstars?
This cake does not disappoint: it's moist, light, fluffy, delicious, flavorful — basically every adjective you can think of to describe a cake! The filling is an easy-to-make dulce de leche, and the frosting is somewhere between meringue and marshmallow. If you're in need of a dessert that will take your guests' breath away, make this cake. It's a real stunner! Want the recipe? Read more.
It's partnered with CNN's food blog, Eatocracy, to launch a competition called The People's Best New Chef. The voting will take place online, and the winner will be featured alongside the magazine's picks for Best New Chef. Voting starts tomorrow with 10 chefs from 10 different regions and will run through March 1.
The chef with the most votes from each region will be named a finalist; the finalist with the most overall votes will be named 2011 People's Best New Chef. I'm curious to see who from the San Francisco Bay Area will be nominated and interested in the results of the competition. Will you vote for your favorite chefs?
With a standing mixer, the recipe takes less than 10 minutes of active prep, and if you're really not up to the task, you can substitute already-whipped cream and be done with it in seconds. The best part? It's creamy, rich but not too cloying, and full of chocolate hazelnut flavor. No one will ever guess that part of the chocolate indulgence comes from a can. Want the recipe? Then keep reading.