New recipes

Best in Class

Best in Class


A restaurant is only as good as a chef like Grant Achatz.

What would New York City’s Eleven Madison Park be without its renowned Swiss chef Daniel Humm, who began cooking in a kitchen at 14 years old? Could three-Michelin-starred Jean-Georges operate without its celebrated chef Jean-Georges Vongerichten, who every day brings his "vibrant cuisine" to the table? And we can’t imagine how Momofuku Ssäm Bar, named the "most important restaurant in America" by Bon Appétit, could have gained such recognition without the kitchen skills of its chef David Chang, who delivers bold, Asian-inspired flavors to his dishes.

Click here to see the Best in Class (Slideshow)

You may have seen The Daily Meal’s 101 Best Restaurants in America list, but a restaurant is nothing without a good chef. The most elegant Michelin-starred, James Beard Award-winning restaurant could never have received that recognition without the behind-the-scenes culinary master that is its chef.

The qualities that make a great chef aren’t necessarily the same across the board. Like a good restaurant, each chef is unique. Some renowned chefs, like José Andrés, are praised for their innovative use of an underrated ingredient to spice up a simple dish. Others, like Guy Savoy, are noted for their origins in foreign countries that have helped them gain an international culinary perspective. But all excellent chefs are valued for their ability to leave us with unforgettable flavors and experiences that bring us back again and again. Because all chefs are exceptional in different ways, there isn’t a simple list of criteria that we can use to rank one chef above another.

So, because a restaurant is only as good as its chef, we’ve flipped the tables and have honored the chefs from the top 60 101 Best Restaurants in America as the best chefs in America for their outstanding culinary contributions.

Haley WIllard is The Daily Meal's assistant editor. Follow her on Twitter @haleywillrd.


The 50 Dishes That Best Represent Every State in America, According to Reddit

Whenever we&aposre looking to avoid key responsibilities, we take a gander over to Reddit and watch people argue. One of the topics that gets people the most riled up, of course, is food𠅎ven more agitating is the topic of regional food. A very popular new AskReddit thread poses a question that has inspired over 24,000 comments to date: "I’m cooking one meal from every state in the United States, what meal best represents your state?"

Naturally, people had opinions, many of which we agree with and many of which we could not disagree more. Below, we&aposre posting the most popular responses for each state, and encourage you to decide for yourself. Just don&apost take your frustration out on us we&aposre merely the messengers. (See the full Reddit thread here if you&aposre looking to do an even deeper dive.)

If you want to attempt making dishes from every state, too, we think that&aposs a fabulous idea. We&aposll link some of our favorite recipes below.

Louisiana: Gumbo or jambalaya

Runner up: Etouffພ ("I feel like Louisiana is the only state where you could get 10 different answers and they&aposd all be correct.")

Indiana: Hoosier breaded pork tenderloin sandwich

Runner up: Sugar cream pie

Maryland: Crab feast with Old Bay seasoning

Wisconsin: Beer brats (with fried onions and sauerkraut options)

North Carolina: Pulled pork sandwich with a vinegar-based sauce (with hushpuppies and coleslaw)


Tag: rebecca brand recipes

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Mentos & Soda Eruption

Michael Murphy/Wikimedia Commons

This fountain or volcanic eruption can be done with other candies and any type of carbonated beverage. If you use a diet soda or an unsweetened drink the resulting spray will be a lot less sticky.


10 Best Baking Classes Around the World

Yearning to make your own glistening tart worthy of a French patisserie? Get in on the excitement of the world’s confectionary craze with our guide to the best places to learn how to make everything from classic pastries to newly anointed iconic sweets around the globe.

Institute of Culinary Education, New York and California

After decades of educating students in fundamental French techniques, the iconic cooking school in New York City&rsquos SoHo neighborhood formerly known as the French Culinary Institute expanded to become the ICC, and added another campus in California&rsquos Silicon Valley. Famous food names Bobby Flay, Dan Barber, and Christina Tosi are just a few on the illustrious alumni list. Aspiring bakers can enroll in a professional program in Pastry Arts, Cake Techniques & Design, or the Art of International Bread Baking, while curious cooks can sign up for one of the many one-day recreational courses&mdashCream Puffs Eclairs & More Donuts, Fritters & More Macaroons & Madeleines and even local NYC specialties of bagels and pretzels all sound good to us.


"I still love this dish. We also had to design and make a dress. I took home economics every year from 5th grade on. We learned cleaning, sewing, ironing, EVERYTHING about cooking (how to substitute and measure, including some palate classes)𠅊nd our best colors.

"Those are the only two dishes I remember making. We cooked in groups of four. We also made an awesome apron. I made mine from flour sacks! (I think my mom didn&apost want to waste money on material that I would surely mess up!)"


5 Delicious Video Recipes

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Becoming a well-rounded culinary professional is about more than great technique.

JWU's multidisciplinary approach to culinary education balances creative artistry with practical know-how, scientific understanding and integrated managerial and leadership skills.

The 1,525 recipes and baking formulas in JWU's Recipe Library take their cue from classical to modernist cuisines, and are developed by our students, faculty, and distinguished visiting chefs.

  • 37 geographic regions
  • 20 food categories
  • 8 dietary preferences
  • 6 courses
  • 5 meals

JWU's Recipe Library will only grow and refine as our approach to culinary education continues to evolve.

Reminder

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. While Johnson & Wales University strives to protect students with food allergies, the University does not guarantee that any individual food or piece of equipment is free of any specific allergen.


Recipes for teenagers

Toddlers and teens can have a lot in common both age groups often have a fierce desire for independence, a streak of rebellion and are prone to the occasional tantrum. The teenage years are notorious for parental power struggles, and food can be just one of the issues up for debate. The desire to feed our children well is a primal instinct and one we have for good reason but trying to take too much control over your teens’ diet can end in disaster.

Sometimes, the key to getting teenagers to eat a balanced diet and maintain a healthy relationship with food is enabling them to gain their own independence in the kitchen.

We’ve put together a selection of recipes that will help your child gain the basic skills they need to cook confidently on their own. Now all you’ll have to argue about is the washing up…

1. Stir-fries

When encouraging your teen to cook, the best approach can be to help them organise the ingredients they need – and then take a step back. You can always be on hand if they need it, but helicopter parenting will almost certainly not be welcome in a hot kitchen.

The humble stir-fry is a great starting point for the beginner cook, because it has few instructions, it’s speedy, simple and you can pack them full of fresh veg. From pineapple, beef & ginger to simple vegetable & prawn noodles, these recipes make the perfect springboard for cooking balanced meals, independently.

Watch our video for more information on how to make a stir-fry.

2. Pizza

Let your teen channel some Neapolitan vibes by making their own pizza from scratch. Although this may sound daunting for younger teens, it only takes a handful of simple ingredients to make the homemade tomato sauce and bread base. Otherwise, if you’re short of time, just use a shop-bought pizza base that they can layer on their favourite ingredients. After they see how easy it is, you may start to get requests for a bespoke stone pizza oven!

3. Curry

4. Pasta

All teens are likely to have a favourite pasta dish, which will end up being their easy go-to option after flying the nest. Help them to expand their pasta repertoire with our fail-safe recipes, including punchy meatball bake, pesto pasta, spaghetti bolognese, green spaghetti & meatballs and a cheesy pasta bake. Once they’ve mastered a rich ragu sauce, they’ll be able to take on anything!

5. Bowl food

There’s nothing more satisfying then preparing a beautiful bowl of food to scoop with your spoon. Whether your kids want to compile a colourful lunch or energising breakfast bowl, painting the ranbow will ensure they’re packing in a range of fruit and veg while honing their culinary creativity.

6. Quesadillas

This is basically a bit of a graduation from making your own sandwich, but creating something simple and delicious from scratch can feel like a real milestone. This recipe involves simple kitchen tasks like slicing and frying vegetables and handling a hot griddle pan – but there are relatively few steps to follow. A great recipe for your teen to trial cooking for a friend, and the results are scrumptious.

7. Omelettes

Omelettes are a great stand-by meal for a hungry teen, and most of us usually have a box of eggs spare. Once they’ve cracked the basic recipes they can start getting creative with ingredients like feta & semi-dried tomatoes or chorizo, potato & cheese. Plonk your teenager down in front of our how to make a perfect omelette, and they shouldn’t be able to go too far wrong.

8. Chilli

Chilli is one of those age old recipes that will always be passed down through generations with a few special family twists along the way. Whether your teens want to stir up a meaty classic or hearty plant-based version, our quick and hassle-free recipes will form a great base for them to master this comforting one-pot.

9. Smoothies

If you have a battle with your teenager over eating breakfast, then a fruit-packed smoothie might make a good compromise. There’s something quite satisfying about blitzing one of these up, and they also make for a good mid-afternoon booster. Super simple to make, our peach Melba smoothie and breakfast super-shake should be able to tempt most teens into action.

10. Bakes

Simple baking recipes are a great way of gaining confidence in the kitchen, and the show-off potential can make them more appealing to a new chef. If you are worried about your teenager’s sugar intake, then this may help channel that desire for a sugar fix into something more wholesome. Baking something quick and easy can also make for a therapeutic break between study sessions.


WoW Classic Build - PvP Specialist - Warlock, Alchemy & Engineering

This build will tax player wallets quite a bit, which might mean savvy heroes should choose our Moneymaker build for a playthrough before getting to the next character here. The PvP Specialist takes advantage of some Engineering-only trinkets that are extremely useful in PvP. This is especially good for twink characters - avatars that are purposefully kept at a specific level so that they are in one category of Battlegrounds placements, and have the best talents, gear, and professions for the role. To complement this, Alchemy can also be used to brew potions that are good during PvP play.

Warlock has the best amount of S-tier play in each variation of PvP to make it the easy recommendation for players who aren't quite sure exactly which mode of it they'll be participating in. Soul Link/Siphon Life Warlocks in particular boast very good performance in virtually every facet of PvP, and can make use of Engineering items quite efficiently to cover the class's few weaknesses.


Shopping for Ingredients

Many of the ingredients for our recipes are available directly from the Santa Fe School of Cooking. Shop Ala Cart or Purchase all the Ingredients as a Package.

Ingredients and Tools available at the School of Cooking

Other Ingredients

  • Baking powder
  • Kosher salt
  • Lard or vegetable Shortening
  • ½ to ¾ cup Chicken broth (4 to 6 ounces)
  • ½ Onion or ½ cup frozen diced
  • 2 garlic cloves or 2 teaspoons jarred minced garlic
  • 1 medium zucchini
  • 1 cup whole kernel corn
  • 4 ounces or ½ cup Monterey Jack cheese
  • Salt and pepper

Carne Adovada


Carne Adovada. As Published in our Celebrating the Foods of New Mexico Cookbook.

Prep Time 30m , Cooking Time 4h , Total Time 4h 15m

Preheat oven to 350 degrees.

Heat the oil in a large skillet over medium-high heat and brown pork in batches, taking care not to crowd the pan. Set the pork aside. Add the onion to skillet and sauté until golden. Add the garlic and sauté for 1 minute. Deglaze the skillet with 1 cup of the chicken broth, loosening the browned bits with a spoon,

Place the coriander, oregano, chile caribe, red chile powder, red chile honey, vinegar and salt in the work bowl of a food processor. Add the cooked onions, garlic and broth from the skillet and add 2 more cups of the chicken broth. Process until the mixture is thoroughly combined.

Place the browned pork, chile sauce, and the remaining 1 cup of chicken broth into an ovenproof pot or dish. Stir to combine well and cook for 1 hour or until the pork is tender. Taste and adjust seasonings.

Serve with warm flour tortillas.

Optional seasonings: ground canela, ground cumin seed, toasted ground chile seeds, toasted ground pumpkin seeds.

Note: This dish reheats wonderfully and is better the next day.

Note: The traditional method for making this dish is to mix the marinade ingredients together and pour this over the meat. Cover the mixture and refrigerate overnight. Pour the meat and the marinade into an ovenproof casserole or pot and bake, covered, for 2 to 2-1/2 hours, or until tender. The method described above, although not so traditional, brings out the flavors of the onion, garlic and pork because the ingredients are caramelized or browned first. Whichever method you choose, the dish is full of flavor and will be a favorite. You can serve the Carne Adovada over chile rellenos, rice, wrapped in a flour tortilla as a burrito, or with beans and posole.


Watch the video: Έναν τζι έναν - Monsieur Doumani