- How to take that guacamole obsession of yours to the next level. — Food Republic
- Ten Fourth of July desserts. — KitchenDaily
- This coffee roaster's homophobic tweet is seeing plenty of backlash. — Eater
- What are your thoughts on Chris Cosentino's rejected TV pilot? — Inside Scoop
- A few surprises from David Chang's new journal, Lucky Peach. — Grub Street NY
- Chipotle has hiked prices to offset its costs. — MarketWatch
- Five simple and fabulous barbecue side dishes. — TLC
- Yogurt tonics could be the new kombucha. — Diner's Journal
For the recipe, read more
"We're at a time when people are very conscious about how much money they spend on food," said Sánchez, who recently partnered with Walmart to design a budget holiday menu. We sat down to talk, and he shared his thoughts on the show, food trends, and season two of the Next Iron Chef. Hear what he has to say when you read more.
I've long been a fan of local talent Chris Cosentino and his offal-inspired Italian restaurant, Incanto. So when news, well, spread last month that Cosentino's salumeria Boccalone Artisan Meats was debuting the first spreadable salame — Nduja, as it's called — to be produced in the States, I knew I had to get my hands on some right away. Did the salumi live up to all its wonderment? Find out when you read more
Belong to the camp that loves watching the Food Network? You'll be happy to know that it's not only bringing back some of its popular shows for more seasons, but it'll also be adding some surprising new developments into the mix.
The Next Food Network Star is back for a fifth season in June — and a sixth is already planned for 2010. Once Top Chef Masters is over, you can tune into season two of The Next Iron Chef, which returns in October. Wondering what happened to season one contestants Chris Cosentino and Aaron Sanchez? Well, they'll be featured in a new program called Chef vs. City.
In the show, which debuts this July, the duo will be "pitted against two local foodies in a winner-takes-all race through a different city each week."
Intrigue is only one word we have for a new cooking show airing in August, starring none other than — you'll never guess — Olympic gold medalist Brian Boitano. In the daytime show — tentatively and humorously titled What Would Brian Boitano Make?, the ice skater will demonstrate how he entertains for friends.
Also coming this year is Sandra Lee's budget-friendly cooking show Sandra's Money Saving Meals and Extreme Cuisine With Jeff Corwin, which sounds like Food Network's answer to Bizarre Foods. In 2010's lineup, Rescue Chef Danny Boome will host a new series that shows diners how to prepare healthier, cheaper versions of their favorite take-out dishes; Alton Brown will host a miniseries on foods that have changed the world; and Anne Burrell tackles a team of hopeless home cooks in Worst Cooks in America.
I can't wait to check out Boitano's show, for the shock factor. I'll also tune into watch Chris Cosentino and Aaron Sanchez, some of my favorites from Next Iron Chef. What shows are you looking forward to watching?
- David Chang is an approved "character" on the USA Network. — Serious Eats
- Tips for saving money when ordering wine. — Wall Street Journal
- One San Francisco chef expresses his right to enjoy foie gras. — Eat Me Daily
- Twelve delicious and affordable ways to prepare ground beef. — The Kitchn
- The cookbook nominees for the International Association of Culinary Professionals have been announced. — Al Dente
- Do eggs need to be refrigerated? — Chow
- Celebrate Purim by making sweet Danish hamentashen. — The Epi-Log
Former Next Iron Chef contestant Chris Cosentino is infamous for serving a smörgåsbord of animal innards and extremities at his San Francisco restaurant, Incanto. Although I have yet to experience his delicious cuisine, Brian of SF Weekly, recently savored pig's trotter, pig's heart, and much more at Incanto.
His favorite dish — chilis and bones — consisted of "lengths of meaty tuna spine grilled with a ton of chili, garlic, peppers, capers and mint." Cosentino recommended the tuna spine be consumed like ribs. Being an adventurous eater, I would love to taste this tuna spine especially with such a scrumptious sounding sauce!
How about you? Would you eat these chilis and bones?