Presented by Chef Jeremy Bevins, The Art Institute of CharlotteWhite Balsamic VinaigretteIngredients1/2 cup olive oil1/4 cup white balsamic vinegar2 tbsp honey1 tsp Dijon mustard1 teaspoon kosher salt1/2 teaspoon black pepperPreparationCombine vinegar, honey, mustard, salt, and pepper in a large mixing bowl, and slowing drizzle in oil to emulsify.Melt duck fat over medium heat in a Dutch oven large enough to hold chicken, with about 3 inches space at the top.
We're looking for ways to make it more streamlined and so that we can feed more people.And they're pretty reasonable ideas but also like kind of really idealistic, you know, and, you know, like a 25-year-old's ideas.
Reviving New Mexico recipes with a new look is the approach Chef Tristin Rogers took to prepare a menu in celebration of Día de los Muertos.“Basically, the inspiration for this dinner is to resurrect some of New Mexico’s, not just New Mexico’s, but my favorite New Mexican dishes,” Rogers said.
It’s not that I mind doing this, pumpkins are after all the focal point of October, and even fall in general.What discourages me at times is our focus on the squash as an ornament and not a food source.
This week I had a chance to try out the Ninja Chef blender, to find out if technology could make cooking a little easier.But the Ninja Chef Duo ($199; ninjakitchen.