Staff Recipe: Phyllis's Sauteed Corn with Pesto and Robiola

Corn When Phyllis Isaacson told us about her deliciously simple pesto the other night, we knew we had to share the recipe. “The inspiration for combining Robiola with pesto comes from the gastronomic superstore Peck in Milan,” she told us. The combination of the garlicky pesto, creamy Robiola, and fresh corn makes for the perfect end-of-summer weeknight dinner.

Comments (0)

Staff Recipe: Phyllis's Sauteed Corn with Pesto and Robiola

Corn When Phyllis Isaacson told us about her deliciously simple pesto the other night, we knew we had to share the recipe. “The inspiration for combining Robiola with pesto comes from the gastronomic superstore Peck in Milan,” she told us. The combination of the garlicky pesto, creamy Robiola, and fresh corn makes for the perfect end-of-summer weeknight dinner.

Comments (0)

Q & A: Barbara Fairchild

Barbara Fairchild Barbara Fairchild was inducted into our Who's Who of Food and Beverage in America in 2000; since then she's freshened up the print version of Bon Appétit and expanded the magazine's website. She's now putting the finishing touches on its own iPhone app, which will surface later this year. Read on to hear why bologna is her favorite sandwich meat and more.

Comments (0)

Eye Candy: Beard House

Agnolotti Daniel Boulud and other chefs from his empire prepared this sweet corn agnolotti at the Beard House last week—it was topped with chanterelles, Thai basil, julienned black truffles, and rillons. Check out more photos from the event here.

Comments (0)

Worth Waiting For: Hot Doug's

Hot Doug's There are hundreds of hot dog joints throughout the city of Chicago, yet only Hot Doug's—the maker of gourmet weinies like the foie gras–sauternes sausage with sel gris and truffle aïoli—boasts lines that weave around the block and demand an hour of your time. Jamie Feldmar tells us why it's worth the wait. 
 
Hot Doug’s, Chicago
by Jamie Feldmar

Comments (0)

Field Trip: An Afternoon at the StarChefs International Chefs Congress

Pork scratchings

Pork rinds made by the Spotted Pig team

StarChefs.com is currently holding its fourth annual International Chefs Congress in New York City, a three-day culinary symposium that's open only to industry professionals. We stopped by on Sunday—the first day of the program—to take in some demonstrations, listen to panel discussions, and eat. When we arrived around noon, attendees were taking their seats around the main stage to watch a keynote panel called "What is American Cuisine?" (A topic we know a thing or two about—click here for our white paper, "The State of American Cuisine.") Hosted by our friend, Clark Wolf, the panel incl

Comments (0)

Eat this Word: Broccolini

BroccoliniWHAT? Something new under the sun. The California-based Mann Packing Co., which has trademarked the name “broccolini,” describes it as “an exciting new vegetable!” A cross between broccoli and gai lan (Chinese kale), broccolini also goes by the name asparation, though we agree with Elizabeth Schneider, who wrote in Vegetables from Amaranth to Zucchini that “If you were seeking a pharmaceutical to deliver hope to the respiratory system, you might check out something with a name like Asparation. It seems unlikely that you’d go shopping for a vegetable.” Whatever you call it, broccolini is sweeter and less fibrous than broccoli, and it has a peppery nuance. Schneider found it “as pretty as asparagus,” and “as versatile as broccoli.” WHERE? Rob Dacko, James LoCascio, and Jason Smith's Beard House dinner

Comments (0)

Pages