After a weekend of too much ham and lamb, pass on the meat and opt for some succulent shellfish. Scallops are truly a cinch to make — especially if you follow a few easy guidelines.
This Mediterranean feast, with its cauliflower, capers, spinach, and dried cherries, may sound like an unusual combination, but the result is an irresistible explosion of tart, sweet, salty, and sour flavors all at once. For the recipe, read more.
This morning, the International Association of Culinary Professionals (IACP) announced the finalists for its 2010 cookbook awards. Among the finalists? Notable restaurant chefs Thomas Keller, John Besh, Marcus Samuelsson, and Michael Psilakis, as well as former Gourmet editor Ruth Reichl.
The IACP awards winners in the following categories: American; Baking: Savory or Sweet; Chefs & Restaurants; Children, Youth, and Family; Compilations; Culinary History; First Book; Food Photography and Styling; Food Reference; General; Health and Special Diet; International; Library Food Writing; Professional Kitchens; Single Subject; and Wine, Beer & Spirits. To find out which notable cookbooks have — and haven't — been included, read more.
The October issue of Bon Appétit unveils the winners of the 11th Annual Bon Appétit Awards. The honors are awarded to the "most inspirational, influential, and innovative" tastemakers in the world of food. The headline honor, Chef of the Year, went to Michael Psilakis, head chef at Manhattan's Anthos, for being the person who "totally reinvented" Greek cuisine. I'm not too surprised by the unveiling, as I met Psilakis at the Food and Wine Classic in Aspen. The chef, here with Anthos business partner Donatella Arpaia, has been one of the most talked-about chefs this year.
Psilakis follows in the footsteps of last year's winner, Momofuku chef David Chang. For a full list of all this year's Bon Appetit Award winners, read more
