- Make your own Chinese soup dumplings. — Serious Eats
- Subway's cut the salt in its Fresh Fit sub sandwiches. — Nation's Restaurant News
- Padma Lakshmi and her baby go vegetarian. — Ecorazzi
- Guess what? Chili's served a kid booze, too. — Grub Street CHI
- TGD in Canton, OH offers Thanksgiving dinner all year long. — Eater
- This Summer's fast food drinks look to be a bit of overkill. — USA Today
- Ferrero Rocher magnate Pietro Ferrero has died in a biking accident. — New York Times
- From smoked to spiral: a primer on ham. — Huffington Post Food
Top Chef All-Stars champ Richard Blais was the guest of honor earlier this week at an event in NYC hosted by the National Pork Board called, "Pork: Be Inspired." He concocted a few pork-based recipes for the assembled reporters, including a delicious ham and herb schnitzel with a 6-minute egg — check out that recipe below.
He narrated the process of making the dishes, adding some of his trademark quips like, "Is it weird if I say there is something romantic about a piece of meat basted in its own juices?" Richard also emphasized that he wishes people would just get over their fear of burning pork when they're cooking.
I managed to snag a minute with Richard after the demo, and he chatted about how he celebrated with his wife after his big win (a low key dinner at the Big Apple's Blue Ribbon), further sharing about his favorite Spring picnic dish, joining the Top Chef tour, and what's next. He said:
- On his favorite dish for a picnic: Right now for spring, I just did something with asparagus
so whether it's asparagus or artichokes and mayonnaise and some lemon and some toast. Some olive oil. It sounds like simple stuff, but that's what I like to eat in the Spring and Summer."
- On joining the Top Chef tour: "I'm doing some of the tour dates yeah, I'm not sure what cities I'll end up in. It'll be my fourth year on the tour, and if you get a chance, whatever city you're in to come out and see it, it's a lot of fun. This year we're adding a competitive element to it where the contestants are going to be competing again in front of the tour audiences.
- On what's next for him: "I'm opening a few restaurants in the Southeast, but as a native New Yorker and someone who loves big cities I would love to get a project going in major A-List city. But nothing to report just yet."
To see Richard's recipe for ham and herb schnitzel with a 6-minute egg, just read more
It also requires time because the beans simmer with pork, vegetables, and aromatics for two hours. The resulting dish is hearty soul food that's filling and flavorful. Four different kinds of pork — bacon fat, ham, ham hocks, and smoked sausage — infuse the beans with an amazing richness.
To take a trip to the Bayou in your own kitchen, all you have to do is make these red beans and rice! Here's the recipe.
To get you on the fast track to porcine deliciousness, the editors at KitchenDaily and Slashfood have put together an exhaustive ham primer and purchasing guide. Never cooked a ham at home, either? They've also got serving suggestions, and celebrity chef Curtis Stone's recipe for making your very own honey glazed ham in the comfort of your own home.
- How to shoot the holiday table.
- How to shoot the holiday table. — The New York Times
- Top Chef's all-stars reveal their New Year's resolutions. — The Feast
- Is this the famous recipe to KFC's secret spice blend? — Rachael Ray Blogs
- Watch David Chang, Dan Barber, and Wylie Dufresne lecture at Harvard. — Eater
- Actor Stanley Tucci will host a new wine television show. — Grub Street NY
- 10 must-have iPhone food apps and accessories. — Serious Eats
- Richard Blais on his new sci-fi cooking show, Blais Off. — Eatocracy
- Learn the proper technique for carving ham. — Huffington Post Food