Foodie Street Cred
My earliest memory of street food was pushing through a crowded night market in Hong Kong, holding tightly onto my dad’s hand. The sensation was one of being 100% enveloped in the sweet-salty smell...
A Farewell Cup of Tea
A good friend of mine unexpectedly passed away right before Christmas. He was my circumstantial confidante, my philosophical friend and perhaps even, my alter ego. Dealing with his death remains one of the greatest...
Leek
Dating back more than 4,000 years to Mesopotamian times, the sturdy leek is perhaps the most overlooked member of the allium family, which includes the ubiquitous onion and garlic. This may be because the...
Honey
These days, a simple drizzle of honey takes on so much more significance, as researchers are still no closer to knowing why honey bee colonies across the United States are mysteriously vanishing. Known as...
Avocado
For years I harbored an affair with the avocado. On certain cool, sunny mornings, I sigh deeply, enjoying the feel of my knife snapping through the rough outer shell and slicing cleanly through to...
Chicken Liver Pate
ingredients 3 + 3 + 10 T butter 1/2 C finely chopped onion 2 T chopped shallots 1/4 C chopped green apple 3 T butter 1 lb chicken livers 1/4 C calvados or apple...
Caring for Cast Iron
Q: Chef, what are the benefits of seasoning my cast iron pan, and how do I go about doing so? A: Seasoning a cast iron pan helps seal the surface, which enhances non-stick qualities...
NAHA: Chef Carrie Nahabedian
Chef Carrie Nahabedian is the co-founder and executive chef of Chicago-based NAHA restaurant. Her career spans more than 24 years, and includes a roll-call of reputable establishments including the Ritz-Carlton, Le Perroquet, Le Francais,...
Umami Memories
Being Chinese, I was brought up on bowls of rice and various stir fried dishes. The technique was always more or less the same, hot oil with ginger and/or garlic; thinly sliced meat marinated...
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