You picked the recipe and now it's time to review it. The Mac n Cheese Pancakes from Eat Me: The Food and Philosophy of Kenny Shopsin were a huge hit at my house! Watch the video and see how easy it is to make them at home.
I. LOVE. THIS. COOKBOOK. Seriously people, is there a more fun-to-read, easy-on-your-busy-lifestyle, creative cookbook out there?
Fun to read because he's so entertaining and funny and he has a potty mouth that keeps it real.
Easy because I had left over macaroni to use for a pasta salad later in the week and although I do prefer to make things from scratch, using the dry pancake mix was a cinch. With all that maple-y, crunchy, cheesy goodness, I couldn't tell it was from a box.
We're very excited to present you with the RootDown cooking demo series every Saturday in August from 10:30-12 in the B2 Conference Center.
RootDown is one of Denver's best healthy fine-dining restaurants, and Chef Daniel Asher is ready and willing to teach us how to make a fancy four course RootDown-style meal using local organic products! I recently had the opportunity to ask Daniel some personal questions about food, childhood and vices. Read on, reader:
You are undeniably passionate about ethical, healthy food. How did you eat as a kid? Did your passion start then, or later?
Chef Shellie Kark has been teaching people how to cook at Fresh City Life for four years now, and there's a reason for that. Many people can churn out a delicious feast, but instructing others how to do so is an art form all its own, and that's where Shellie excels.
Her line of cooking instruction DVDs called Kitchencue is phenomenal- rather than focus on specific recipes, this chef tackles cooking techniques instead. Her three volume video set features sautes & pan sauces, soups & stock, and roasting. Endless delectable combinations can be made using these simple techniques, from a basic pork loin roast to a complicated roux-based cream sauce.
A chef friend of mine headed south of the border four months ago to expand his horizons, have new experiences, live la vida del Southern Hemisphere and most importantly, explore the food. He writes a blog called Nunca Acaba de Llegar - Never Stop Arriving, where he documents his culinary adventures.
The most recent post is devoted to the very best Salsas he's encountered in Oaxaca, Mexico. Check it out! Might give you some inspiration to submit a recipe for The Salsa Wars, our city-wide salsa recipe competition.
National Doughnut Day falls on the first Friday in June every year and was created by The Salvation Army in honor of the Salvation Army “Doughnut Lassies” who made donuts for homesick soldiers during World War I. Legend has it that although donuts were first introduced by Dutch settlers, it was the popularity of the doughnuts made by the "Lassies" that really made doughnuts a hit in America.
Doughnuts are certainly a hit with me! My dream doughnut feast would include doughnuts from Voodoo Doughnut in Portland, Doughnut Plant in New York, and Walton Donuts right here in Denver. But who am I kidding? Any doughnut is a good doughnut! I'll definitely be heading out for my free doughnut from LaMar's or Krispy Kreme on National Doughnut Day.
Each year the James Beard Foundation grants a few prestigious awards to venerate chefs and cookbook authors as well as other dignitaries in the field. Winners were announced on Monday, May 3 during a posh New York ceremony. These books are sure to be scrumptious!
Ever wondered about fortune cookies - where they come from and why? Those cute takeout containers? Why there are so many Chinese restaurants and why so many seem the same? This quick read helps answer those questions and explores other interesting factors related to America's love of Chinese (American) food.