The Fourth of July is one holiday where some chefs actually got the chance to spend time with family and friends, and while off the line, our favorite food personalities didn't go off-line. Instead, they shared their Fourth of July memories and experiences with their fans via Instagram and Twitter. Keep clicking to take a look.
During the Food & Wine Classic in Aspen, the best chefs in the world shared their top tips for home cooks. From keeping your fridge clean and cabinets organized to properly seasoning a dish, watch the video to see what chefs Rick Bayless, Marcus Samuelsson, Kristen Kish, Ted Allen, Tyler Florence, and more have to say.
Only an expert like Tyler Florence would attempt to clear up all the myths surrounding such a tricky topic as steak at the Food & Wine Classic in Aspen. To pepper a steak prior to cooking or not to pepper? Is a grill mark a coveted barbecue char or simply a big bad burn mark? Read on to clear up the biggest steak myths.
- Myth: you should marinate a steak. Say what? Don't you dare! A wet marinade will steam the meat and it won't give you that golden brown crust.
- Myth: you should season liberally with salt and pepper. Skip the pepper when seasoning raw steak. Pepper burns at a high heat and develops a bitter flavor. Always liberally season a raw steak with a good kosher salt, but wait to pepper the steak until after it's cooked.
Keep reading for more steak fiction, debunked.
We just wrapped up another unforgettable year at the Food & Wine Classic in Aspen, and while there were countless memories, our editors have a few of the weekend's highlights. Watch our video to hear about the best parties, favorite chef interviews, and incredible dishes, then read all of our Aspen coverage.
Despite his interest in wine, Tyler had no prior experience with blending, so he partnered with the Mondavi family, who helped create his signature wines. The chef also used his perceptive palate to guide him: "After years of experience [working with food], I know what tastes good," he declared. This led to the creation of two wine lines: Tyler Florence Wines, a casual, everyday line, as well as TF, a limited-production line.
Tyler worked with a "less is more" philosophy when designing the wine labels, because he claims winemakers put too much on the label, and then "the essence of the wine becomes lost." For the limited-production line, everything is abbreviated; Tyler kept it bare bones to evoke a sense of nonfussy sophistication. A 1930s library card inspired his Tyler Florence wines, as a reminder that these were handcrafted, and features the chef's own handwritten wine notes. Learn more about the wines.
With my adjustments and additions, I was thrilled with the final result: a succulent, flavorful chicken and scrumptiously caramelized sweet potatoes and onions. Prep for this delicious dinner is quick, but cooking an entire chicken does take time, be sure to get started early. To brighten your day with this comforting classic, read more
We're big fans of Tyler Florence and caught up with him recently at the LA Food & Wine Festival, where he talked about his approach to dealing with the critics, his love for YumSugar, and his plans to open more locations of his successful restaurant Rotisserie & Wine. Oh, and a possible Wayfare Tavern fried chicken truck, too? Learn all about it when you watch the video.
Without a doubt, Chef Tyler Florence is one of the coolest Food Network stars on the scene. There's something so tough and cool about Tyler, and it's coupled with that teddy-bear charm that's hard to resist! Best of all, his flavorful recipes stand up to the hype. Check out eight of the delicious recipes we've re-created and loved from Tyler's kitchen over the years.
Sure, you can pick it up at every grocery store and deli in America, but why not whip up a large batch of it at home? This recipe is straightforward: you boil some potatoes and toss them with a bunch of chopped veggies and a mayo-mustard sauce.
Although capers aren't a traditional ingredient, their salty, briny quality is welcomed in this salad. Prepare it a day in advance, so the potato salad has plenty of time to chill. For my favorite recipe, keep reading.