Traditional recipes

Chef Slow-Cooked Wife's Remains and More News

Chef Slow-Cooked Wife's Remains and More News

In today's Media Mix, Kobayashi helps sell hot dogs, plus Regis Philbin to guest on the 'Rachael Ray Show'

Arthur Bovino

The Daily Meal brings you the biggest news from the food world.

Chef Confesses to Murdering Wife: Please stop this gruesomeness. A Los Angeles chef told the police that he murdered his wife, then slow-cooked her remains for four days to dispose of the body. [LA Times]

Kobayashi Sells Hot Dogs: Champion eater Takeru Kobayashi signed up to help sell Hofmann sausages. Truth be told, though, he's probably never tasted an actual hot dog. [Syracuse]

Regis Philbin to Co-Host Rachael Ray Show: The host is apparently good friends with Ray, and promises a monthly appearance on her show. [USA Today]

Paula Deen Was on Who Wants to Be a Millionaire?: Except she's already a millionaire? So all money raised goes to the Alzheimer's Association. [Eater]

Molecular Gastronomy Getting Major Play: The Culinary Institute of America is apparently weaving in more chemistry and scientific cooking classes, starting with the basics. [AP]

Does the Hell&rsquos Kitchen Season 19 finale continue a pattern?

With celebrity chefs as guest judges, Declan, Kori and Mary Lou might had a difficult task. It is one thing to impress a chef who they know, and it is another scenario to impress an unknown palate.

Still, Gordon Ramsay is guiding them through the cook. With his advice in the outdoor kitchen, comments like telling Declan don&rsquot over salt things, the chefs better listen. In addition, their sous chefs are guiding them with each dish. Since each of those former Hell&rsquos Kitchen chefs appreciate the gravity of the scenario, they know that every bite needs to be perfect.

Each course will receive a score from 1-10. The two chefs with the highest score will earn a spot in the Hell&rsquos Kitchen Season 19 finale. Did you know that the past several Hell&rsquos Kitchen winners were women? Would that pattern continue?

Although each course was judged on its own merits, the reality is that the meal needed to show a progression. The celebrity chefs appreciate that subtle differences and build of the meal.

For the first course, both Mary Lou and Kori start with a strong choice. The fruit forward salads are light, bright and open the palate. Although Declan&rsquos dish shows a lot of technique, his use of a gel was a mistake. Mary Lou and Kori surge ahead.

In the second course, Kori probably should have skipped a risotto and the same could be said for Declan&rsquos polenta cake. Although those dishes have a high difficulty level, the execution needs to be on point.

For this course, Mary Lou surges ahead with another perfect score. Her shrimp and grits featured refreshing spices. More importantly, her shrimp were perfectly cooked.

Moving onto the seafood course, the chefs better remember all that time on the fish station. While Declan&rsquos choice to reinvent fish and chips was intriguing, Mary Lou and Kori presented dishes that seemed to show more of their personality. For example, Kori&rsquos Chilean Sea Bass with chimichurri showcased a flavor that is her on a plate.

With Declan falling behind, it was his time to prove that he was here to stay. For the chicken course, his aggressively seasoned chicken earned high praises. Maybe the Irishman really did have a pair of aces up his sleeve and luck was about to run out for the ladies.

Going into the final course, the Hell&rsquos Kitchen Season 19 finale was up for grabs. With just a few points separating the chefs, that last bite would hold their fate. As Wolfgang Puck tasted the dishes, it would come down to execution.

Each beef dish was quite different and executed well. Comparing Kori&rsquos bourbon demi to Mary Lou&rsquos ancho chili rub to Declan&rsquos morel cream sauce, it seemed that bolder flavors impressed Chef Puck.

As the finale scores were revealed, Mary Lou and Kori has the exact same final score and Declan came up just short. Unfortunately, the luck of the Irish was not smiling on Big D.

Avengers Atlanta Episode

In this episode, Holeman and Finch chefs express their gratitude for Favreau's movie Chef, which is why their signature burger is the focus for the first part of the episode. During the final sequence, MCU actors Tom Holland and Robert Downey Jr. join Favreau and Choi for a meal, along with MCU head Kevin Feige and the Russo brothers.

Holeman & Finch Burger: Bun, Pickles, Salt, Chuck Eye, Onions, American Cheese, and Brisket.

Lobster Roll: Mayonnaise, Lemon Juice, Chives, Bread, Butter, Celery Leaves, Lobster, and Butter.

Shrimp Toast: Lemon Juice, Italian Parsley, Cilantro, Lime, Garlic, Salt, Butter, Onion, Chile De Arbol Paste, White Wine, Olive Oil, Shrimp, and Bread.

Roast Mojo Pork: Orange Juice, Rice Vinegar, Spiced Rum, Water, Pork, Garlic, Sugar, Sage, Oregano, Peppercorns, Bay Leaves, Black Pepper, Minced Garlic, Salt, Cumin, Lime Juice, Orange Peel, Minced Ginger, Sea Salt, Oregano, Mint, Olive Oil, Rosemary, Thyme, and Cilantro.

Hunger pangs, the chefs (and recipes) of VeritageMiami, Pt. 1

In addition to its mission to support the charitable efforts of United Way of Miami-Dade, our wine and food festival is about, well, wine and food! Since the first Great South Florida Wine Auction in 1996, the event has been driven by the art of pairing wine and food and we have been blessed over the years to have had more than 100 chefs participate in the event. As many as 25 restaurants would join the wine tasting that for many years opened each year’s festival and with the inclusion of the Craft Beer Tasting (more on that next week!) another 15 to 25 restaurants would be on hand. Sommeliers from top South Florida restaurants have always been important participants, especially for the nearly ten years our event included the Best in Glass Wine Challenge. There have been memorable meals with guest chefs at the auction dinner, but, always, the “big ticket” signature event for most of our guests has been the Interactive Dinner.

If you’ve never been, you have really missed something special. A guest chef (or, many years, guest chefs) have a cooking station on a raised stage and our guests, 500 to 750 strong depending on the year, have cooking stations at each of their tables. That means one cooking station for every eight or nine guests … more than 75 in total and one year, nearly 100! At each of these tables, the guests would elect (or often, bribe and cajole) their friends to be the chef for one of the three or four courses. Often a table would have an alpha cook who was happy to man the burner for the entire meal, and other tables ended up having everyone cook at least part of one of the courses. Mind you, the entire process is fueled by copious amounts of wine, some supplied by VeritageMiami of course, but many guests use the Interactive Dinner as an opportunity to bring wines from home to share with their friends. I have had the privilege to taste some amazing wines simply by strolling through the ballroom at this event!

Looking back over 13 years of menus (this post is limited to the first years of VeritageMiami, with another chef retrospective to come in a few weeks to cover the most recent years), some meals stand out and some chef experiences remain firmly etched in my memory. I’ll never forget the interactive brunch in 2002 (this was before we converted the event to a dinner). Rocco di Spirito, later to become a household name but then mainly known as a New York wunderkind chef, offered his lobster salad from Union Pacific restaurant and then Wayne Nish of March (also in New York) had us all making slow-cooked salmon with wild mushrooms. Then, veering away from the East Coast, the meal wrapped up with Dean Fearing, the chef at The Mansion on Turtle Creek in Dallas.

Chef Dean Fearing at the 2002 Interactive Culinary Fest at the Biltmore Hotel

Chef Fearing sent us his recipe in advance so we could prep the list of ingredients, including a full bottle of tequila for each cooking station. I thought it was great having tequila as an ingredient with a Texas chef, and it was hilarious when he took the stage after the first two courses and had all the guests down a shot of tequila before they started cooking his plate. It completely set the stage for a joyfully informal occasion as he went on to tutor everyone in preparing “Crispy and Spicy Lamb Chops, Roasted Garlic Horseradish Sauce and Country Scalloped Potatoes.”

Chef Jonathan Waxman cooked two meals at the 2003 Biltmore Great South Florida Wine Festival

In 2003 I was very excited one of my heroes, Jonathan Waxman from New York’s Washington Park, was featured at the Saturday auction dinner (a classic rack of lamb) and then at Sunday’s interactive lunch insisted on making a foie gras taco with cherry and avocado salsa and a jicama salad. What looked great on paper was a mess to make as amateur chefs were trying to pan sear foie gras without burning it. And, when we all finally got the taco assembled, Jonathan instructed everyone to pick it up with their hands, and it promptly ran down everyone’s arms. Oh, but it tasted great!

Having multiple celebrity chefs at the interactive brunch (and, from 2004 on, the Interactive Dinner) was fun but with each chef trying to outdo his or her colleagues it got to be a sometimes-unwieldy meal. With 2005, we began featuring a single celebrity chef who could craft a cohesive menu by preparing all the courses. Usually, this meant three courses prepared by the audience under the chef’s guidance and then dessert prepared by the terrific team at our regular venue, the InterContinental Miami.

Chef Govind Armstrong, our first solo chef to headline our newly branded Miami Wine and Food Festival in 2005

Govind Armstrong was our first solo celebrity chef, and he did a dazzling job (want his menu and recipes? You will find them here!) He was easy to work with and totally got the concept of creating a menu people can prepare with limited equipment: a single burner, a couple of pans, a few utensils and a lot of wine. We went from Dungeness crab fritters to pan-seared dorade to pan-seared beef medallions dressed up with mushrooms and foie gras. Govind was wonderfully personable and I thought he hit it out of the park with the menu.

Mike drop! Chef Michael Chiarello with Michael Bittel, wife Linda and son (and United Way volunteer) Matt at the 2006 Interactive Dinner

In 2006 Michael Chiarello joined us thanks to the strong connection one of our founders, wine retailer Mike Bittel, had with him. By 2006, Chiarello was a famous chef with a trio of restaurants in Napa as well as several television shows. Bittel had known Chiarello in the 1980s when he was a student at Florida International University’s acclaimed hospitality school then had become chef at Coconut Grove’s Grand Bay Hotel before opening Toby’s Bar and Grill. Named Chef of the Year in 1985 by Food & Wine Magazine, Chiarello got an irresistible offer to move to Napa in 1986 but stayed in touch with friends in Miami. Fortunately for us, Mike Bittel’s persuasion got him to come back with a terrific menu featuring his Cal-Italia cooking style. We got some odd looks from guests at the Interactive Dinner when they learned we would be making gazpacho garnished with popcorn (it was amazing). The whole menu was dazzling especially because Michael gave each recipe such a genial introduction (I’ve included his comments as well as the recipes here). And lest I forget, that olive oil cake is amazing!

Chef Marcus Samuelsson cooking with guests at the 2007 Food, Friends & Fun Interactive Dinner

In 2007, the incredibly inspiring Marcus Samuelsson was the chef and, as I mentioned in last week’s post, he was funny, humble and filled with great stories. I spent quite a bit of time with him, including driving him to meet with students at Johnson & Wales University – the same student body that, year after year sends fabulous young chefs in training to serve as “sous chefs” on the floor with our guests. They were mesmerized by Marcus’s stories and the image of a person of color transforming America’s culinary landscape (as he continues to do). The adoring looks on those students’ faces as Marcus was preparing the dinner a few nights later remains one of the priceless perks of my job with VeritageMiami.

Marcus’s menu was everything we wanted – brilliantly eclectic, incredibly flavorful, easy to prepare and filled with heart and storytelling. To this day, it is one of my favorite festival meals: shrimp piri piri with chilled avocado soup Kofta meatballs with okra tomato sauce (the sauce as good as the meatballs) lamb chops crusted with Berbere spice and shown off with mango couscous and mustard greens tangerine consommé with honey ice cream. Awesome in every way, and I can share the recipes with you here!

Chef Stephen Lewandowski with a volunteer sous chef on stage at the 2008 Interactive Dinner

The chef for 2008 was a great friend of mine, Stephen Lewandowski, the then-executive chef of New York’s Tribeca Grill (yes, owned by Robert DiNero about whom Stephen could tell fun stories). Stephen and I had traveled together several times so I knew we’d get a supremely flavorful menu, cuisine he liked to call “earthy” and which I would describe as “heavenly.” His curried chickpea and tomato soup was surprisingly light but soul satisfying and I’ve continued to make it for friends to this day. His seared scallops (it was he who got me hooked on the then new concept of “diver scallops”) were pan-seared with corn, asparagus, morels (which due to a typo in the menu were called morsels) and a truffle-Madeira vinaigrette. This was one of the most complex-flavored one-pan meals I’ve had at the festival dinners, which reminds me I need to make this dish again! His black trumpet mushroom-crusted lamb loin with spring vegetables and risotto was another of those dishes where it comes together so quickly in the pan you can’t believe it is so deeply flavored on the plate. It was … it is memorable, and all the recipes are right here.

The last of the menus I’ll include this week is another that has lingered in my memory. I had met Michael Schwartz in the 1990s when I was restaurant critic for the Sun-Sentinel newspaper and he opened a dazzling seafood restaurant on South Beach called Nemo. He was a featured chef at the very first Great South Florida Wine Auction in 1996 after which I managed dinners wherever he was cooking. I was right in line at the front door when he finally opened his own restaurant in 2007, the now legendary Michael’s Genuine Food and Drink in the, at the time, nearly barren Design District.

Chefs Hedy Goldsmith and Michael Schwartz give Festival Director Lyn Farmer his just desserts

The restaurant not only featured Michael but also South Florida’s Doyenne of Desserts, pastry chef extraordinaire Hedy Goldsmith. I asked them both to headline the dinner and they pulled out all the stops with wild salmon crudo “cooked” with hot citrus oil and shaved garlic and hearts of palm, followed by exotic mushroom risotto. We had always stayed away from letting chefs do risotto because it’s time consuming, impossible to make with one pot (you need to cook the rice but keep the stock warm in another pan) and technically demanding. “No worries,” said Michael, “I’ve got this,” and he did – the dish was a knockout and (at most tables) turned out amazingly well. He finished with pan-roasted strip steak with a wonderfully fresh salad of fennel, radish, fregola (wheat kernels), arugula, orange and tapenade.

And after all this, Hedy came to the stage. Since I was the emcee, she insisted I join her at the chef’s demo table (I will never fight getting a hands-on dessert lesson) because she was worried about being in front of 700 people. You would never have known she was nervous once she started assembling her key lime cake with coconut anglaise that included a nod to the evening’s cocktail sponsor Bacardi, a fruit salsa with coconut rum. It was divine and we all wanted more as we staggered out of the ballroom that night. You can work your way through all four of Michael’s and Hedy’s recipes here, while I run to the kitchen to make a snack.

I’ll be back next week to chronicle the festival’s progression from 2010 onward. In the meantime, cheers, and please pass the salsa …

Annie Pettry's Secret Weapon

On her very first menu at Louisville's Decca, chef Annie Pettry folded a slow-cooked white sofrito of sweet yellow onions, garlic, cilantro and lime (see the recipe) into couscous that she served alongside poached sole, which brought brightness and a buttery finish to the otherwise mildly flavored little granules.

These days, she's got a sweeter tomato paste version. A leek variation adds depth to her shellfish dishes. In fact, a majority of the plates that pass through the Decca kitchen are touched in one way or another by sofrito.

Though the big batches take more than an hour to make, only a small amount added to a recipe brings maximum flavor impact—and freezing small portions for future cooking means hands-on time in the kitchen is cut down overall. "It makes cooking on weeknights really easy," Pettry says. "People will think you've been cooking for hours, because the sofrito locks in so much of that slow-cooked flavor."

Here are just some of the many ways you'll want to use Pettry's dead-simple onion jam:

Grilled Meats: Heat one-half cup of leek or white sofrito in a sauté pan, remove it from the heat and fold in one tablespoon each of parsley and other chopped herbs that complement whatever meat you're cooking, like tarragon for beef, mint for lamb or oregano for chicken. "The sofrito adds depth to grilled meats," Pettry says.

Breakfast Everything: "We use the sofrito all over staff meal breakfast," Pettry says. Add a few tablespoons of white sofrito and chopped herbs to soft-scrambled eggs. Or fry potatoes, then toss them in the sofrito of your choice with some lemon zest and salt.

Corn Chowder Starter: Pettry cuts out the 45 minutes she'd usually spend slowly softening onions for a chowder base by using the white sofrito instead. Make a roux by heating up half a cup of the sofrito until it bubbles, and then add one-quarter cup of flour, cooking them while stirring for five minutes until almost completely dry. Slowly whisk in two cups of milk, one cup of cream and three cups of vegetable or corn stock, bringing the mixture to a simmer and cooking it down until the lot thickens slightly. Add four cups of corn kernels and let it all come together for 10 minutes. Add salt and sugar to taste.

Chicken Liver Quick Fix: For a quick liver-and-onion dish, sear one pound of chicken livers in enough butter to coat the pan, then melt in one-quarter cup of white sofrito. Drizzle with balsamic vinegar and cook until the livers are slightly pink inside. Add a handful of chopped parsley and some lemon zest let them cook down for five minutes. "The sweetness and acidity of the sofrito and balsamic pull out some of the mineral tang of the livers," Pettry says. To remove even more of the funk, she suggests soaking the livers in salted ice water for a few hours prior to cooking.

Most Read

He purportedly told the daughter that investigators would never find the body and asked her to send a text message from Dawn's phone to a friend.

"This is Dawn. I'm OK. I'm in Florida and I'm here to start over," the message read, according to the daughter's testimony.

David Viens eventually learned that his daughter spoke to investigators. He jumped off the cliff after he was confronted by Los Angeles County Sheriff's Deputies and gave the chilling account of cooking her remains shortly afterward.

"I cooked her four days, I let her cool, I strained it out," he reportedly said.

New Year's Reset: 49 Chefs Share Their Best Food Tips and Rituals for a Fresh Start

We spoke to our fave food pros about how they start the New Year.

1. Cook up some khichri: “Holidays are full of abundance, and khichri takes me back to the basics, to get back in balance after indulging.” Chef-owner Anita Jaisinghani, Pondicheri, NYC and Houston

Jaisinghani’s khichri couldn’t be simpler. Simmer 6 cups water, 1 cup rice, 1/2 cup lentils, and 1 tablespoon grated peeled fresh ginger to a thick, soup-like consistency. Add a pinch of black pepper, salt, and ground cloves or cinnamon. Finish with a little ghee.

2. Put that juicer to good use: “I indulge in treats made with real ingredients I use my juicer to make fruit fillings and glazes for my doughnuts.”Co-owner and Pastry Chef Anna Gatti, Doughnut Dollies, Atlanta

Gatti uses an Omega Low Speed Masticating Juicer. Its auger-style mechanism is the best for retaining the nutritional quality of fruits and vegetables.

3. Consider a cleanse: “I usually take a few weeks off from coffee and alcohol to reset and cleanse with lots of wintergreens and probiotics.” Owner and Executive Chef William Dissen, Haymaker, Charlotte, NC

Dissen takes Renew Life Ultimate Flora Probiotic every day during his cleanse.

4. Fermentation is your friend: “I go to a place of culinary minimalism using restorative foods. I begin the year with a new batch of vinegars and fermented foods like kimchi.”𠅌hef-owner Daniel Asher, Ash’kara, Denver

Asher says it’s easy to make your own vinegar with leftover wine. Simply use an existing mother from the bottom of a bottle of Bragg vinegar. Combine wine and mother in a wide-mouth mason jar, cover with cheesecloth, store in a dark place, and be patient. Within two or three months, you’ll have a delightful vinegar.

5. Sign up for your local CSA: “We reset by subscribing to a great CSA. It starts the first Thursday after the New Year. We use our dehydrator to make veggie chips with different flavors: chile pepper with lime, or olive oil with sea salt.”𠅌hef-owner Linton Hopkins, Restaurant Eugene and Holeman and Finch Public House, Atlanta

Hopkins uses an Excalibur 9-Tray Food Dehydrator ( to turn his winter CSA bounty into tasty, ready-to-eat chips.

6. Get organized: “January is when the pastry team deep cleans the entire kitchen and reorganizes all the recipes. The new year is a great time to reorganize because it’s generally slower after the insanity of the holidays, so there is time to dedicate to starting fresh.”—Pastry Chef Leigh Omilinsky, Nico Osteria, Chicago

Omilinsky suggests re-potting your most used ingredients into clear air-tight, stackable storage containers so you can see what you have in your pantry. Neatly label it with the date, and you’re good to go.

7. Start from the ground up: “In January, I reset and start the year by looking through seed catalogs and meeting with farmers to plan out what they will grow for me in the coming season.”— Executive Chef Matt McClure, The Hive, Bentonville, AR

McClure works with Row 7 Seed Company ( in a unique collaboration with Cobblestone Farm to develop seeds that grow food for better flavor.

8. Swap out sugar: 𠇏undamentally, I like to think that using more spices at the beginning of the year might allow for smaller portions of everything. If you are looking to cut down on something like salt, try ground celery seeds and cumin while cooking--this will add a similar flavor profile without all the increased sodium.” 𠅌hef & Spice Blender Lior Lev Sercarz, La Boite, NYC

Sercarz’s favorite way to substitute sugar for spices includes using licorice in pancakes or waffles, or anise seeds in oatmeal. They naturally add sweetness. Find whole spices at

9. Set boundaries: "I pick a dietary restriction and live it for a month just to understand what it’s like. Vegan, vegetarian, gluten-free, pescatarian, etc. 24/7 for a month. It helps in writing menus for the dietary restriction. I’ll research about it in depth, live it, go to other restaurants and say it’s my dietary restriction. Just to see how people with those restrictions live so I can better cook for them. It’s also a bonus diet for a month." �ssidee Dabney, Barn at Blackberry Farm, Walland, TN

10. Ramp up your soup intake: "The best way to combat the holiday over indulgence is to simplify dinner with hearty yet healthy vegetables soups. Among my favorites are carrot, peanut, & coconut milk soup and sweet potato soup with labna yogurt & za&aposatar. The creaminess in these soups comes from pureeing the vegetables instead of relying on cream to create a velvety texture." 𠅊nnie Pettry, Decca, Louisville

11. Luxuriate in breakfast: "I reset for the new year by still continuing the celebration, normally with a fancy breakfast like soft scrambled eggs with brioche and caviar. I add cream salt and pepper to the eggs, cook on low heat with butter, my grandmother taught me to use a wooden spoon and never stop stirring. I add a little crème fra໬he at the end and top with caviar and chives. A little Champagne never hurt either both while cooking and eating!" —Nina Compton, Chef/Owner of Compère Lapin and Bywater American Bistro in New Orleans.

12. Tune up your tools: "After what’s always a very busy holiday season I usually like to start off the New Year with a few rituals that get me straight and focused for the year to come. Always on New Year’s Day I’ll take out all of my knives and fine tune them with a three-stone sharpening and polish and scrub all of the handles to be sure there are no remnants left from the year before. I am no control freak, but I do strongly adhere to &aposcontrolling the controllables,&apos especially within an industry that could be best described as controlled chaos your core has to be tight. With that said, keep your tools finely tuned.” — Travis Swikard, Café Boulud, DANIEL, Boulud Sud, Bar Boulud, Epicerie Boulud

13. Shabu-shabu at home: "At home after the holidays, we like to stick to pretty clean, fresh flavors and ingredients. Often, we’ll do a shabu-shabu, with a sliced fillet of beef, and raw vegetables including carrots, bok choy, broccoli, snow peas and mushrooms—with lemon ponzu and sweet miso ginger sauce dipping sauces. Rice is on the side—to eat with all the meat and veg𠅊nd when you finish what&aposs in the hot pot, you can dump in the remaining rice, reduce the mixture down to a congee with some miso and pickled plums. The final bowl is called Zosui, and common at the Japanese dinner table. Its like a healthy fondue for the whole family." 𠅌hef Tyson Cole, Executive chef and owner Uchi, Uchiko, UchiBa, Loro

14. Try a ginger drink: “The Holiday season from Thanksgiving to New Year’s Eve is very intense for chefs—it&aposs the busiest time of the year. To kick start the year I drink a mix of fresh ginger, lemon and hot water before having breakfast. It helps boost my immune system. I also try to sleep more.”𠅎xecutive Chef Laetitia Rouabah, Benoit, NYC

15. Invest in a food dehydrator: "Each year we reset by subscribing to a great CSA (Community Supported Agriculture). It starts the first Thursday after the new year and supplies greens galore. We use our dehydrator to make kale and sweet potato chips. The process is easy and so rewarding. The dehydrator has multiple shelves, so we can experiment with different flavors: chili pepper with lime or classic olive oil with sea salt." —Linton Hopkins, Restaurant Eugene, Holeman & Finch, Atlanta

16. Check out your local farmer&aposs market: "I head to the farmers market and buy fibrous vegetables and make raw vegetable salads with vinaigrettes that always include ginger and cayenne for their cleansing properties. I take several shots of cider vinegar throughout the day and consume fresh green juices and make sure to stay away from dairy and starches." —Sean Olnowich, Executive Chef Bounce Sporting Club (Chicago)

17. Restorative tonics: "Whenever I feel run-down or overwhelmed, I make a restorative tonic/tea infusion with the adaptogenic herb Rhodiola Rosea. It&aposs been used in folk medicine all over the world for thousands of years—the Soviet Union also sent it along with Olympians and Cosmonauts. Scientists have linked it to improving stamina, mood and the body&aposs ability to fight off colds and flus𠅊ll in all, it helps restore balance to anything that is feeling out of whack. It tastes a little sweet, but mostly bitter. I happen to like it, but after the holidays I like drinking it hot, 50/50 with the wonderful apple cider available from upstate NY." —Joya Carlton, Chef, Joya Loves Louie

18. Take a trip: "What I always look forward to right after New Years Eve in early January is travel. It’s the one time of year where there’s a small window that I can take a trip with my family to a new city where we haven’t been yet to check out restaurants and get inspired. In the past, we’ve visited Chicago, Paris, Budapest, Tokyo, Cambodia and Taiwan. I always feel recharged after traveling to a new place." 𠅎rik Bruner-Yang of Maketto, Brothers and Sisters, and Spoken English

19. Citrus! "Citrus is a great, bracing ingredient for helping to pay penance for all of the rich holiday foods settling around our midriffs. Think thinly shaved fennel, raw celery root and sliced blood oranges and grapefruit with a fruity olive oil, coarse sea salt and a bit of basil. Crunch, crunch, sweet, tart!" 𠅌hef Katy Sparks, F&W Ten Best New Chefs in America class of 1996

20. Lighten up comfort foods: "I focus on preparing richer and heartier dishes with a lighter and brighter approach. For example as opposed to preparing your traditional braises with heavier stocks, I opt for fresh root vegetable juices as well as opting whey. The new year is also about reflecting upon the past 12 months and how I evolved as a cook through my menus, staff development and overall food & beverage programming. I use that as a starting point to create a growth and evolution plan for the upcoming year. Never stand still in the kitchen." 𠅋ryan Moscatello, The Oval Room, Washington, DC

21. The classic Dry January: “Personally, I’m a fan of 𠆍ry January’ to sort of hit the reset button, especially being around barbecue full time. We try to put a few more healthy options on the menu and it’s our chance to purchase some new equipment and take care of any maintenance issues. We try to take advantage of a slower season to button up things that may have lagged in the busy.” 𠅎van LeRoy, Pitmaster & Co-Owner of LeRoy & Lewis, Austin

22. Make lentils for luck: "As a tradition in Italy, I make lentils for good luck! Then, I take two weeks of vacation. After all of the holiday events, parties, and a very busy restaurant, I really need it. My wife, friends, and I like our house in Trinidad and Tobago, or we head to Miami during this time of year."—Loris Navone, Bibiana in Washington, DC

23. Focus on lean proteins: "After the heavy and decadent foods of the holidays, I like to focus on lighter fare come January. I tend to look at leaner meats, seafood, and vegetables. The grill becomes my main tool to cook with and I can use alternative seasonings to help eliminate salt. It’s the height of Louisiana citrus season so I use the peels from our lemons, limes, and oranges, dehydrate and powder them, and use as a salt substitute. Also dried herbs as a crust for grilled fish and lamb—lots of flavor with little sodium." —Mike Brewer, Executive Chef of Copper Vine and Fulton Alley in New Orleans

24. Honoring tradition: "My New Year’s traditions are based around taking traditional ingredients such as Kuromame (Japanese black beans), Renkon (Lotus Root), and Soba Noodles which all have a history and symbolism to them and making them accessible to our guests so I can share the idea of people bringing on the new year with a bright outlook. Many times they don’t even know the significance of the ingredients or dishes but I still feel like I have helped them usher in a good new year. The work load at that time of year is pretty heavy so my traditions at home are very low key and nourishing for the soul. My wife and I take our children to the beach and watch the sun come up on the first and set our intentions for the year and our meals for the 31st and the first are very much traditional Japanese with Ozoni soup with mocha, soba noodles, kuromame, and a few other traditional items. I was raised in Georgia so I like to add in some black eyed peas and collard greens."𠅊lex Q. Becker, Creative Culinary Director, Seminole Hard Rock Hotel & Casino, Hollywood, Florida

25. An annual deep clean: "First is a deep clean of the kitchen and interdepartmental pizza party. We need to regroup and refresh after the busy holidays and in order to do this we need a clean mind. A messy work area/desk equals a messy and less-organized mind. The pizza party is to reward the team for their hard work and to ensure everyone is having fun at work. It is always good to have a few non-stressful work days."𠅎xecutive Pastry Chef Ryan Witcher, The Woodlands Resort, Houston

26. Vegetable-based cooking: “Making my family’s traditional German dish called Flaedlesuppe. It’s part of my wife and my attempt to reset with vegetable-based soups. We do the typical green chili with kale and white beans or Italian wedding, but our default is the Flaudlesuppe. It’s essentially just a consommé, (we usually had beef) with the addition of rolled up and thinly sliced crepes added to the broth. It’s so simple, but delicious. Just broth, crepes and parsley and chives for garnish.” —Mark Steuer, Funkenhausen, Chicago

27. Getting back to your roots: "On New Year’s Day, I like to eat black eyed peas and greens. Growing up in the South I was always told the peas represent good luck and the greens stand for money. In the kitchen, it is time to change direction and move away from the heavier foods of the holiday season. I like to utilize some of the citrus fruits that come into season around this time to lighten things up a bit. Blood oranges, clementines and grapefruit are nice additions to the menu and can provide healthy options for those trying to drop a few pounds and fulfill their new year’s resolution." 𠅌hef Dustin Willett, The Brown Hotel, Louisville, KY

28. Indulge in a celebratory brunch: "It&aposs a great time to take stock, reset, reflect and set goals. right after we do our annual ritual, the Bossa Nova brunch. To be honest, as service industry professionals it&aposs the last night of the year we would want to be out and about, we indulge New Year&aposs day with a decadent Brazilian feast before resetting. Caipirinhas, moqueca, feijoada and pao de quejio all help to warm up the frozen tundra that is Chicago in January." —John Manion, Chef Partner of South American Hot Spots, El Che & La Sirena Clandestina in Chicago

29. Eat seasonally: "I cook a lot of winter greens such as collared greens, kale, chard and mustard greens. I mix them with other high-alkaline vegetables like bell peppers and broccoli, as well as tubers—purple potatoes, sweet potatoes, yams. Fresh salmon is a great protein source when the ocean waters are cold. The beginning of the year is a good time to quit gluten and lactose, too—I know it’s so hard to live without good artisan cheeses or your favorite breads, but it’s a big help to boost energy and lose holiday weight." 𠅎mmanuel Piqueras, Chef/Partner of Pisco Rotisserie & Cevicheria (San Diego), consulting chef for Baby Brasa, Panca, La Cevicheria, Beach Bistro (New York), Celeste (Boston)

30. The Grape Ritual: "As a chef you usually spend new year&aposs eve working. It’s one of the busiest nights of the year and you want to profit from that. The one thing I always do is break away from the kitchen a couple of minutes before twelve for the “grape ritual”. I have been doing this all my life, ideally you do it among family and friends. It literally is eating 12 grapes at midnight. It sounds easy but it requires quite a bit of dexterity and preparation. You need 6 red grapes and 6 green, seedless grapes aren’t mandatory but encouraged since you will be devouring the grapes at an atrocious speed. You must be standing in order to receive the New Year with energy, and with every strike of the bell you need to eat one grape, alternating the red and green grapes. Each grape represents a month of the year and it is said you need to do this for good fortune." —Owner/Executive Chef Hilda Ysusi, Broken Barrel Houston

31. Hit the books: "My New Year’s kitchen ritual is organizing my cookbook shelves. After the busy holiday season, it’s nice to reflect on the past year’s meals with family and friends, and now with our teachers and students at the cooking school. I notice books I haven’t seen in a while & it sparks ideas for recipes and gatherings. It’s like catching up with old friends - by the time I’m done, I feel inspired and ready to take on the new year." 𠅌hef Jen Nurse, owner and lead instructor at San Francisco’s Civic Kitchen cooking school

32. Double down on cleansing herbs and spices: "I usually cook with more spices such as Tumeric, curry, ginger or some roots. Those ingredients are good for liver detox and cleanse, I had those ingredients in salad or dressing in part of our dishes."—Raphael Francois of Le DeSales, Washington, DC

33. Kick the booze and caffeine: "I usually take a few weeks off from coffee and alcohol to reset at the beginning of the year and cleanse after a busy holiday season. Living in Asheville with such a large holistic health community, I have learned a lot about "gut health" and like to cleanse with lots of winter greens and probiotics. My wife is from Ahmedabad in India and we eat a lot of Gujarati food at home which consists of lots of spices like turmeric, ginger, cayenne, and cumin." 𠅌hef William Dissen, Haymaker Restaurant, Charlotte, NC

34. Travel with a side of salsa: "My wife and business partner Estella and I usually travel to St. Maarten every year for a few weeks after the holidays. As a chef, in addition to the citrus dust and David&aposs salt I can&apost leave home without, I always make certain we have access to a Cuisinart with a grading blade. I like to make an apple salsa, laced with mild chilies, that when combined with confit tomatoes, it creates a very light, but flavorful vegetable compote for my entrees. It’s also delicious just to snack on. It&aposs extremely refreshing, healthy, and low calorie in the hot humid island climate (without the deterrent to enjoyment of the too-frequent masochistic inclusion of habaneros or other high-Scoville peppers)."�nnis Foy, d𠆟loret and Café Loret, Red Bank, NJ

35. Go to Hawaii: "In January, I go to Hawaii. I separate myself from my team for ten days. Then I focus on individual tasks and goals for all my management leadership. Focuses are anything from developing staff, recipes and cost controls to promotions, driving revenue and community outreach." —John Mooney of Bell, Book and Candle, Bidwell and Kakele Farm

36. Eat more beets: �ter the holidays, there are some great root vegetables in season in the South. Beets are in peak season, and they provide some great health benefits. From juicing to poaching, your options are unlimited—I&aposve even sous vide them and used them in salads. I&aposm also a fan of parsnips—I make a great puree with them when they are in season. These are all great ways to detox, and methods I use each year to get back on track.”—Jason Stern, Colletta (Atlanta)

37. Home-cooked one-pot meals: "One of the best ways to be healthy and very satisfying at the same time is to break out your immersion circulator or crock pot and start doing some down home one pot meals. The aromas of slow cooked and braised foods are extremely satisfying and remind the body of being full and nourished so you actually eat less. By using less meat and amplifying your vegetables with umami flavors like mushrooms, miso paste and aged parmesan, you are eating well and tricking the brain. It&aposs also so nice to have quick leftovers in the fridge for a couple days so you can eat better and not give into instant cravings because of convenience." —Tory McPhail, Commander’s Palace in New Orleans

38. Fasting and meditation: "Each January, before I reset, I first rewind. I spend time in meditation over my accomplishments, lessons and misalignments of the past year and then I set goals to move forward. The outline of the journey changes each year but the goal remains the same—to be simply better than the year before. I like to begin the journey of each new year with a simple two day fast and cleansing. I like to follow a regimen of fresh lemon juice, fresh orange juice and fresh grapefruit juice mixed with lots of purified water and follow that with 30 days of a clean vegetable-based diet, with occasional small amounts of lean protein such as chicken or fish. I completely cut out alcohol because I always over-indulge during the holiday season. My next ritual is to create lots of healthy soups. It&aposs one of my favorite dishes, this time of year. Starting with a nice stock or broth, soups always make me feel warm and complete." �orah VanTrece, Executive Chef and Owner of Twisted Soul Cookhouse and Pours, Atlanta, GA

39. Ceviche everything: "Right after the holidays, we ceviche everything to reset. Ceviche is so light and fresh, which is a nice contrast to heavier meals around the holidays. We also drink chicha morada to help balance. The purple corn in the chicha morada has so many vitamins and antioxidants, helps with kidney and eye health, and lowers blood pressure. Chicha morada has been around forever, prior to the Inca Empire." 𠅋runo Macchiavello of Viva Chicken

40. Light soups: "After indulging over the holidays, I like to eat light soup. Rice noodles, beef broth, fresh ginger, bean sprouts and either beef, chicken or meatballs depending on my mood." —Ny Vongsaly, Executive Chef Billie-Jean, Bar Les Freres and I Fratellini (St. Louis)

41. Zoodling: "After all of the heavy, carb-laden holiday foods, I love using a vegetable turner to make zoodles. A handful of fresh zucchini noodles (one medium zucchini), one or two crushed garlic cloves, cherry tomatoes, basil, nice olive oil and salt is all you need for a fresh and easy meal." —Jess Benefield & Trey Burnette, chef/partners Two Ten Jack (Nashville, Chattanooga) & forthcoming The Green Pheasant, Nashville

42. Stock the freezer: "I always spend a few afternoons in early Jan cooking up various broths and stocks that I freeze for easier usage on weeknights or days when I need to whip up something healthy & nutritious for the family. I stock the freezer with chicken, rabbit and mushroom stocks and use them to fortify pastas, dried beans, or even an old-fashioned packet of Top Ramen (I replace the seasoning packet w/my own broth and add in onions, carrots, meat, etc with the noodles, add some soy or hoison, and voila – you have a quick and yummy meal)." —Kyle Mendenhall, Arcana Restaurant, Boulder

43. Go to Florida, eat beach food: "As soon as the holidays are over, I like to actually get out of town. Going to Florida for the week and living off &aposbeach cuisine&apos— fresh seafood, high protein breakfasts and lots of surf and sand, is what balances and resets me for the coming year." —Paul C Reilly, chef/owner, beast + bottle, Coperta, Denver

44. The good ole Cabbage Soup Detox: "Every year to reset, I do a cabbage soup regimen that&aposs a really deep three-day detox. I eat the soup for three days for lunch a dinner and I get creative with enhancements and garnishes like adding shaved apple, coconut milk, or smoked paprika." —Jose Garces, Head Chef at Ortzi

45. Probiotics and supplements: "After the New Year I try and cut out coffee and other stimulants and add in some healthy additives/probiotics. I like to brew a Yerba Mate Kombucha by using a scoby that’s going on 2.5 years old I received from a chef friend of mine. Yerba mate helps to provide a caffeine kick, but not the jolty buzz you get from espresso or coffee." �rek Simcik, Scout PNW at Thompson Seattle

46. Get back to basics: “Wellness begins with being centered and mindful, and this is the perfect time of year to embrace the beauty of ritual and sacredness. I love going to a place of culinary minimalism using restorative and rejuvenating foods. Inevitably this involves beginning the year with a new batch of vinegars, simple fermented foods like kimchi or kombucha, sourdough starter, and pickles. It’s a great time to plan the year to come, and these things create anticipation of flavors and healthy microorganisms that need time to reach their full potential. I enjoy drinking tea, whole leaf in a French press, like Teatulia&aposs incredible Neem Nectar or Tulsi tea. This is a time of vintage glass jars, cheesecloth, old ceramic crocks found at yard sales, cast iron, and mortar & pestle.” �niel Asher, Ash’ Kara, Denver, CO

47. The great outdoors: "My way of clearing my head and resetting ready for another busy week is by heading out into the hills hunting wild deer and pigs. Being out in the peace and serenity of our local wilderness areas is the perfect way to clear my thoughts and focus on harvesting 100 percent free-range, organic meat for my family. It’s also a great way for me to re-connect with where our food comes from and gives me a much greater respect towards our produce, therefore ensuring when I come back to work I put my best into each dish." —Head Chef Sam Webb, The Marlborough Lodge

48. Poach everything: "Poaching. In the new year I like to make a large batch of mixed meat broth and then use it to poach everything from vegetables to fish. It’s so restorative." —Jody Adams, Porto, Trade & Saloniki, Boston

49. Ginseng: "What I really like to do after the gourmet and hearty seasons is to help my body𠅊nd that of my guests’—to reset kindly. No diet. Just a beloved ingredient: Ginseng. I use it everywhere like in soups or infused in fresh water in order to let all the antioxidant and tonic aspects to spread. I used this ginseng roots a lot when I worked as a Chef in China.”�njamin Brial, Executive Chef Hotel Lutetia, Paris

Korean steamed eggs only take five minutes to prepare and 15 minutes to cook.

Beverly Kim, who runs Parachute in Chicago with her husband Johnny Clark, told Insider that Korean steamed eggs — also known as Gyeran-jjim — is one of her favorite family recipes.

To prep the dish, Kim mixes her eggs with an anchovy stock that she makes with water and an anchovy-flavored dashi powder, which is a seasoning blend made from seaweed-based fish broth.

"Add a little bit of salted shrimp juice, a little fish sauce, a little salt, minced onions, scallions and carrots sliced really thin, toasted sesame seeds, and a little sesame oil," Kim said.

"With a mandoline, you could do this really fast," she added. "And if you don't have salted shrimp juice you can still use salt, or just a combination of fish stock and salt. It doesn't taste fishy, it just tastes umami rich."

Kim mixes everything until it's combined and then steams her egg mixture for 15 minutes.

"It's best served right then and there with rice," she said. "It's super fast, and it's my go-to."

The Queen's former chef reveals the monarch's favourite pies for National Pie Week - exclusive

It's National Pie Week from 1 - 7 March, a time to indulge our love of hearty pies in all shapes and sizes. From deep-filled rich meat pies to delicious fruit tarts, pies are one of Britain's most-loved dishes.

Now HELLO! can exclusively reveal that Her Majesty the Queen and family enjoy a good pie just as much as we do!

Former royal chef, Darren McGrady, who shares his recipes on his YouTube channel Rattling Pans with Darren McGrady, told us all about the Queen's favourite pies. He also shared a recipe below for his chicken and leek pie which would often be served for lunch at the palace.

WATCH: The Queen's favourite foods revealed

Darren said: "Pies have been around for thousands of years so it's no surprise to hear they were very popular at the royal table. Pies were never served at dinner, (too heavy) only for lunch but in many different ways.

"At Balmoral and Sandringham, pies were perfect for lunch after a morning's shoot. Mini curried chicken pies and venison pies, delicious braised meat wrapped in puff pastry made a delicious elevenses snack."

The Queen stays at her Scottish home, Balmoral, every summer

"More substantial pies were served at lunch. Steak and kidney pies with a delicious shortcrust pastry topping, slow-cooked chicken and leeks bound in a creamy chicken sauce, spooned into a shortcrust pastry shell and topped with a layer of puff pastry were definitely one of the most popular pies served."

The Queen is rather fond of pies for lunch

"Of course dessert pies were popular too," he added. "Apple pies made from the amazing apples form the Sandringham orchards.

"Sometimes the apples tossed with blackberries or raspberries but by far the most requested Olde English apple pie &ndash Sandringham apples tossed with raisins, dark brown sugar, lemon and orange zest and juice, cinnamon and nutmeg &ndash served with a large dollop of cream fresh from the Windsor castle dairy."

Apple pie is a favourite for the royals

"The chocolate perfection pie though was always our favourite to make. The Queen loves chocolate and the crumbly pastry crust filled with layers of cinnamon meringue and chocolate cream was outrageously delicious."

Darren also told HELLO! about the royals' love of mince pies at Christmas. He revealed: "Mince pies were served almost daily at Christmas, filled with rich mincemeat made fresh in the palace kitchens, baked in a flaky pastry with the lid popped lifted just before serving to place a spoon of brandy butter to melt into the warm mincemeat."

The most requested recipes from Birmingham restaurants past and present

Birmingham native Martie Duncan -- a cook and entrepreneur who was runner-up on Season 8 of “Food Network Star’’-- has just released her latest cookbook of hometown favorites, “Magic City Cravings: The Most Requested Recipes from Birmingham Restaurants Then & Now.” It is the follow-up to her 2014 cookbook, “Birmingham’s Best Bites,” which, like the new one, Duncan co-wrote with former Birmingham News reporter Chanda Temple.

The 236-page book includes photographs, memories and recipes from many of the Magic City's most beloved restaurants past and present, including "gone but not forgotten" dining gems (Joy Young Restaurant, Cobb Lane Restaurant and Ireland's), timeless classics (The Bright Star, Niki's West and Highlands Bar and Grill) and trend-setting newcomers (Post Office Pies, Saw's Soul Kitchen and Bamboo on 2 nd ).

You’ll have to buy the book to get the recipes, but continue reading here to get a taste of some of the stories you’ll find in “Magic City Cravings.” Historical facts and anecdotes about the restaurants and recipes featured in this story are from Duncan and Temple’s book, as well as from the archives of The Birmingham News.

Watch the video: Παρασκευή Γαλλικού Μακαρόν Macaron (January 2022).