The Ultimate Hatch Chile Cheeseburger
Posted by Sam Dickey
Chef Sam Dickey of Whole Foods Market (Park Lane) offers his secrets to the ultimate Hatch chile cheeseburger. Read more »
Archive for 'Chef’s Table'
How to Make The Best Chicken Fried Steak in Texas
Posted by Mike Hiller
Every chef thinks he’s a CFS expert. How hard can it be, right? But this guy’s claim to the Best in Texas may be legit. Chef John Franke is revealing his secrets. Read more »
Stephan Pyles Hosting August Fundraiser for Share Our Strength
Posted by Mike Hiller
Sunday, August 8, at his restaurant. Share Our Strength feeds hungry children. Food, wines, beer, cocktails, charity…nice. Read more »
Caught on Tape: Paula Lambert Shows How to Make Fresh Mozzarella
Posted by Mike Hiller
Award-winning cheesemaker Paula Lambert shows us the goods. Read more »
Free Grilling Demo: TJ’s Seafood Teaching Seafood Grilling Techniques on Saturday
Posted by Mike Hiller
Learn the secrets to grilling seafood on your gas grill. The class is free. Read more »
Seafood Expert Jon Alexis: Smoking Seafood on a Big Green Egg
Posted by Jon Alexis
Satisfy your inner caveman AND your cardiologist: put the ribs on hold for a night and smoke some seafood for dinner. Read more »
New Concepts–& Molecular Gastronomy–from Stephan Pyles
Posted by Mike Hiller
“A lot is happening over the next three months,” says Pyles about his restaurant group. “As the economy heads back, there’s going to be an expansion of our concepts.” Read more »
Jamie Fulton is Brewing Gold & Silver Medals at The Covey in Ft. Worth:
Posted by Jamie Fulton
Fulton’s Vienna lager is the big winner at his Covey Brewery, taking 2nd Place at the 2010 World Beer Cup. Read more »
How 2.0: Sous Vide Wild Salmon
Posted by Mike Hiller
Too hot to grill? How about Sous Vide wild salmon? C’mon in. Read more »
Chillin’ & Grillin’: What Chef Sam Dickey, of Dallas Whole Foods Market, is Cooking this Weekend
Posted by Sam Dickey
“As a chef, it usually falls to me to put together the meals,” writes chef Sam Dickey, “so here’s one of my favorite early summer menus.” Read more »
Twitter
Facebook