You know our chefs from their classes, recipes, and competitions, but do you know the people behind the chef coats? Our new series will introduce you on a more personal level. Let’s get to know what motivated them to get into gourmet gastronomy — how did the culinary life choose them? First up, Chef Anthony Haley.
For all that food does for us, we have to shine a light on its creators — all the people working in kitchens, past, present, and even those aspiring to be in the future. We want to say thank you!
Let’s get outside! It’s that time again. We want to eat seasonal treats but we don’t want to be cooped up in the kitchen, working over a hot stove all day. There is a way to achieve the fresh flavors of summer without sweating for it.
A classic combo we have come to know and love (especially in New England) is the lobster and its roll.
If you’re hosting, you’ve got enough stress without worrying about what to serve your guests. And if you’re a guest, you don’t want to bring the same bag of chips as everyone else. Time to think outside the "bag"
It’s a sizzling combination of cooking, summer fun, and spending quality time with our friends and family. Some of us aren’t the most experienced grillers, however, so we looked to a couple of our favorite chefs for advice.