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The Coolest People in Food Slideshow

The Coolest People in Food Slideshow


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Jane Bruce

What kind of guy could make orange Crocs seem cool? The same guy who’s a regular guest on Late Night with Jimmy Fallon, opened a super high-end Italian megastore in the middle of Manhattan (and has plans to open a few more), and traveled through Spain in a convertible with Gwyneth Paltrow for television (and got paid to do it). Batali also gets points added to his cool factor for being responsive on Twitter, knowing how to party, putting Neutral Milk Hotel and X on the playlist at Babbo, and being a culinary TV star who puts his money where his mouth is, owning such restaurant powerhouses as Del Posto (the first Italian restaurant in 36 years to boast four stars from The New York Times), Babbo, and Osteria Mozza.

Mario Batali, Chef-Restaurateur, Media Personality

Jane Bruce

What kind of guy could make orange Crocs seem cool? The same guy who’s a regular guest on Late Night with Jimmy Fallon, opened a super high-end Italian megastore in the middle of Manhattan (and has plans to open a few more), and traveled through Spain in a convertible with Gwyneth Paltrow for television (and got paid to do it). Batali also gets points added to his cool factor for being responsive on Twitter, knowing how to party, putting Neutral Milk Hotel and X on the playlist at Babbo, and being a culinary TV star who puts his money where his mouth is, owning such restaurant powerhouses as Del Posto (the first Italian restaurant in 36 years to boast four stars from The New York Times), Babbo, and Osteria Mozza.

John Besh, Chef-Restaurateur and Activist

As lame as it sounds, John Besh really is cool because he cares so darn much. Besh is known for putting his heart and soul into everything he does — whether it’s giving back to New Orleans through the John Besh Foundation, serving as a judge and mentor on Top Chef, turning out topflight cookbooks, or developing a new restaurant concept — all without ever jumping up and down and saying "Look at me, look at me!".

Les Blank, Filmmaker

The Berkeley-based Blank has been making documentaries for more than 30 years. Many of these are about traditional music, from Cajun zydeco to Blue Ridge Mountain fiddling to Polish-American polka. But music and food are never very far apart in Blank's viewfinder — see, for instance, his so-vivid-you-can-taste-it evocation of red beans and rice in his Always for Pleasure, a paean to New Orleans culture — and when he focuses on culinary matters, as in the fragrant classic Garlic Is as Good as Ten Mothers or the exuberant Yum, Yum, Yum! A Taste of Cajun and Creole Cooking, his passion for eating is unmistakable. The coolest food movie he ever made, though, was undoubtedly Werner Herzog Eats His Shoe. The noted German director of that name had bet documentary director Errol Morris that he would never finish his film Gates of Heaven, and promised to eat his shoe if he did. Blank's film shows Herzog cooking said shoe, with garlic and herbs, with the help of Alice Waters in the kicthen at Chez Panisse, then gamely chowing down. Wow.

April Bloomfield, Chef-Restaurateur

Remember when British cuisine was known for being bland and unappealing, and putting pig ears on a menu would have seemed like a recipe for failure? The pressure of opening a restaurant in Manhattan's West Village, with backers like Batali and Bono, could have been enough to crush any chef, but Bloomfield and her partner Ken Friedman nailed it, sparking a nationwide trend for nose-to-tail gastropubs with The Spotted Pig. After nine years, and having added The Breslin and The John Dory Oyster Bar (which she closed and then reopened in The Ace Hotel to critical acclaim) to her plate, Bloomfield is still more likely to be seen cooking on the line than making TV appearances. And in case more proof of her coolness is needed, read this story about Bloomfield’s participation in a TimesTalk during the 2011 New York City Wine & Food Festival.

Daniel Boulud, Chef and Restaurateur

Three Michelin stars, four stars from The New York Times, four James Beard awards, the Chevalier de la Légion d'Honneur — if coolness were based on awards and acclaim alone, Daniel Boulud would be subzero. Forget the fact that almost everything he touches turns to gold, that he created the foie gras-stuffed burger, and that his restaurant DBGB pays homage to the much missed punk venue CBGB. In a time when attention has largely shifted away from French cuisine, Boulud consistently makes it relevant, and does it in a way that shows why being French always used to mean being cool and maybe should again.

Anthony Bourdain, Chef, Writer, TV Show Host

You’ve read his books, you’ve watched him on TV, and you may have even gone to culinary school or taken a job as a fry cook because of him. It’s cliché to say it, but Anthony Bourdain pretty much lives the dream. As he says in the intro of his show, "I'm Anthony Bourdain. I write, I travel, I eat, and I'm hungry for more." And while the bad-boy act has gotten a little old, and the second show (The Layover) seems pretty much the same as the first one, it’s hard to argue that Bourdain isn’t one cool dude, or at least someone you'd love to grab a drink and a great meal with.

Frank Bruni, Writer

During his five-year tenure as restaurant critic for The New York Times, Frank Bruni turned the tables on readers and restaurateurs. He was funny, he was biting, and in his review choices, style, and scope, it was always evident that he wasn't afraid to boldly wield the power of the position; this was a critic who for one column tried his hand at waiting tables, and in another piece visited some of the country's most epic fast-food spots. His reviews inspired a blog devoted to Bruni parodies and spurred one thin-skinned restaurateur to take out a full page ad in The Times attacking him, and Eater.com ran a regular feature to handicap his stars. And he did it all while having an eating disorder. As good as Sam Sifton's one-stellar-line-per-column reviews could be, the position hasn't been the same since Bruni left the job to become the paper's first openly gay op-ed columnist.

David Chang, Chef-Restaurateur, Magazine Publisher

At this point, imagining a New York City culinary scene without David Chang would seem almost… well, un-American. You could talk about the hype and the attitude, the food magazine (Lucky Peach) published with McSweeney's, the growing empire, the pork buns, the ramen, the aesthetic (consider the restaurants’ décor and the graffiti mural outside of Ssäm Bar), the online reservation systems for special meals, the attention to detail (service and otherwise), and the fact that Chang showed a generation of chefs that you could open up a new class of quality dining without the white tablecloths. You could talk about all that, but you’d be missing the core coolness that started it all: the fact that with his first restaurant, Momofuku Noodle Bar, Chang put it all on the line — all that pork, all that soul — and success or failure, he was going to do it the way he was going to do it, vegetarians be damned. And he did.

Scott Conant, Chef and Food Network TV Host

Yes, Scott Conant is cool. Not because he was a Food & Wine Best New Chef and is generally considered among the contemporary benchmark setters in America's Italian fine dining scene. Not because he’s frequently on TV as a judge on Food Network’s Chopped, and certainly not because, as it was recently revealed on that show, he hates red onions. But if you follow him on Twitter, you know the chef is just as likely, if not more likely, to retweet people making fun of him than someone paying him a compliment. "God forbid you feed the almighty Scott Conant a raw red onion. He will banish you to Choppedville." "Scott Conant saying someone has too much ego? Oh the irony." When you’re comfortable enough with yourself to amplify other people’s criticism of you, you’re pretty cool.

Ann Cooper, Activist

A title like "The Renegade Lunch Lady" isn’t just given, it’s earned — and for good reason in this case. Ann Cooper has dedicated her life to improving the quality of school lunches for children, as well as bettering America’s relationship with food, farming, and overall well-being and health. When has unstoppable passion and determination, especially when met with success, not represented someone worth admiring? Cooper, an author and graduate of the Culinary Institute of America, has been recognized by publications such as The New Yorker, The New York Times, and the San Francisco Chronicle, and honored by Slow Food USA for her work. Policies, legislature, or big corporations be damned, she is a woman on a mission and for that she is incredibly cool.

Chris Cosentino, Chef

Chris Cosentino is a former skater who serves diners at his packed San Francisco restaurant things like heart tartare and pork-blood rigatoni with pigs' trotters. He has a shop in the Ferry Building where he sells house-cured meats, he has designed his own shoes and clothing, and he has written an issue of Wolverine, in which he makes a cameo, that’s scheduled to hit the comic book stands soon. Need we say more?

Robert Del Grande, Chef-Restaurateur

Soft-spoken and amiable, Del Grande came to Texas from California with a Ph.D. in biochemistry, turned himself into one of the best and smartest "new Southwestern" chefs, and galvanized the Houston dining scene with his Café Annie and then the more casual Taco Milagro and the Café Express chain. Along the way, he started playing guitar and singing with Dallas chef Dean Fearing, at first casually in hotel rooms at food events and later with their band, The Barbwires, sharing the stage with people like Steve Winwood, Rodney Crowell, and Richie Furay. Returning to his scientific roots, Del Grande has recently concocted, with distiller Don Short, the first-ever Texas-made gin, called Roxor and flavored with Texan botanicals (pecans, anyone?).

Dom DeMarco Sr., Pizzaiolo

When it comes to New York City pizza, this man is a legend. After emigrating from Caserta, near Naples, to New York City in 1959, DeMarco opened Di Fara Pizza on Avenue J in Brooklyn and has been doing it his way, pie by pie, ever since. The pizzas — stretched out dough, ladled sauce, sprinkled cheese, a drizzle of oil, scissor clippings of fresh basil — are all lovingly made by the guy, how and when he wants, and drooled over by lines of locals and tourists in the know. If you haven’t braved the masses to taste a Di Fara pie, you have no right to be talking about pizza.

John T. Edge, Journalist, Author, and Educator

John T. Edge is geek-chic royalty as far as the food industry is concerned. He was wearing thick-rimmed glasses long before every hipster in America starting sporting a pair, and his signature soul patch makes him look more like a distinguished professor than a pretentious literary snob. Through his frequent contributions to publications such as The New York Times, Saveur, and The Oxford American and his stewardship of the Southern Foodways Alliance, Edge gives Americans a reason to feel proud of the foods they love to eat (he’s written entire books dedicated to fried chicken, apple pie, and burgers and fries). Fans of Edge and his work know that one of the coolest things about him is his writing style — he has an uncanny ability to not only make the reader feel like they’re sitting down at the table with him, but also to share his undeniable passion for the food and culture he’s writing about.

Susan Feniger, Chef-Restaurateur

Best known to TV audiences and cookbook buyers as one of the Two Hot Tamales — with longtime colleague Mary Sue Milliken, her collaborator on the Border Grill restaurants in Los Angeles and Las Vegas — Feniger is a leading expert on Mexican and Latin American cuisine and on international street food. She's also an exuberant personality (try to find a photo of her where she's not laughing or at least grinning broadly) with a magnificent mane of hair and lots of earrings, who once revealed that her childhood hero was legendary athlete Jim Thorpe. Works for us.

Aaron Franklin, Pitmaster

When you make barbecue so good that people start lining up for it at 9:30 in the morning, you’re hot. When you open only for lunch and close when the food you've made runs out, you’re a good businessman. When you have a Twitter account that can pull off a handle like Barbecue_Jesus, you’re clever. When you’re mentioned in the same breath as Hill Country legends like Smitty’s and Kreuz’s as part of America’s barbecue elite, you’re on a roll. And when the meats you smoke back up your being named the best barbecue in the country, well… you get the point.

Jonathan Gold, Journalist and Author

In essence, a cool guy is someone who knows who he is and uses his strengths to the best of his ability. So who is cooler than a guy who, despite winning a Pulitzer Prize for his food criticism (as well as countless other awards and accolades), continues to use his influence to shine a light on the small, mom-and-pop restaurants in Los Angeles? Gold — who recently left LA Weekly for the larger canvas of the Los Angeles Times — can write a vibrant, captivating column about an outstanding Thai restaurant in a strip mall located in the middle of nowhere and as a result get throngs of Angelenos to venture there for a meal.

Christopher Hirsheimer and Melissa Hamilton, Food Writers, Stylists, Photographers, and Publishers

The California-born Christopher Hirsheimer (right) — Ms. Hirsheimer to you — has lived in Australia, Hawaii, and Illinois and has been a restaurateur, a corporate chef, a caterer, a food stylist, a magazine editor (Saveur), and most of all, a game-changing food photographer, now widely imitated for her accessible, sensuous, natural-looking images. Melissa Hamilton (left), a native of New Jersey, once ran the test kitchen at Saveur and before that was the co-founder and executive chef of her father's popular Hamilton's Grill Room in Lambertville, N.J. Today, the two collaborate on the unique Canal House series of periodical cookbooks and create wonderful lunches daily (for themselves only, alas, though they're working on a book to share their recipes) at their canalside New Jersey studio. They definitely do it their way, and beautifully at that.

Johnny Iuzzini, Pastry Chef

The general public got their first glimpse of this pastry rock star when he appeared as a judge on Top Chef Desserts, but New Yorkers had long been aware of him through his high-profile stints at Daniel (twice) and then Jean Georges. This "dough boy" looks more like some '50s heartthrob then a modern-day pastry chef, an image his rockabilly sideburns, technicolor tattoos, and passion for riding motorcycles do nothing to counter.

Stephanie Izard, Chef-Restaurateur

Some chefs might start thinkingthat they were pretty cool if they became the first female to win Top Chef; others might get an inkling when a nationally acclaimed publication like Saveur chose their restaurant to be the focus of the magazine's first full-scale restaurant review ever (and its a glowing one, at that); or maybe a James Beard nomination for Best New Restaurant would do it. We'd bet her cool factor hasn't occured to Izard at all. She just keeps her head down and makes great food and that's about as cool as it gets.

Thomas Keller, Chef-Restaurateur

The coolest thing about Thomas Keller is that hes clearly doing exactly what hes supposed to be doing: he was born to be a chef, and has dedicated his life to becoming one of the best in history. Unlike some of his colleagues, who may have started life as musicians or scientists or such, Keller has been working in kitchens for about as long as he has legally been able to work, and his unwavering sense of focus and drive has defined his unprecedented career. Normally, ambitious perfectionists like him are known for being intolerable bosses but time and again, when up-and-coming chefs leave his kitchens to go out on their own and achieve success, they never forget to thank Keller for providing inspiration as a teacher and a friend, in effect reminding the public how cool he is.

Lee Jones, Farmer

How many people can pull off wearing a bow tie? Okay, then how many people can pull off a bow tie and overalls? Just one that we know of: Farmer Lee Jones (as he likes to be called). But forget the sartorial qualifications and just consider what Jones represents: The Chef’s Garden. In the 1980s, after losing a significant portion of their crops to a hailstorm, Bob Jones and his sons — Lee and Bob — decided to replant not with conventional crops but with exceptional specialty and heirloom vegetables, herbs, micro greens, and edible flowers specifically to meet the needs of American chefs — not in some lush California valley but in Huron, Ohio. Farmer Lee upholds the family tradition.

Pat LaFrieda, Butcher

In a city obsessed with hamburgers, Pat LaFrieda is the man generally credited with revolutionizing them. Not many meat suppliers get shout-outs in restaurant reviews, but in Frank Bruni's 2009 restaurant review of Minetta Tavern, Pat did, and the Black Label Burger (rib-eye, short rib, brisket, and skirt steak) that he helped develop with chefs Riad Nasr and Lee Hanson was no small part of it — though his famed côte de boeuf helped too. For following his own vision and curiosity against conventional wisdom ("You don't turn dry-aged beef into a burger!"), being a genuine person who hasn't let the attention go to his head, and carrying on a family business co-founded by his grandfather in 1922 — there's a street in Manhattan's Meatpacking District named for the family — Pat LaFrieda should be noted as one of the coolest guys in food.

Anita Lo, Chef-Restaurateur

When her restaurant Annisa (which had received two-stars from The New York Times) was destroyed by a fire in 2009, Lo re-opened the restaurant the following year and subsequently received another two-star review. She is reserved by nature, shy and focused, but Lo’s passion comes through in her food and in her competitive spirit. She fought fiercely alongside a cast of her peers (mostly males) in the first season of Top Chef Masters and beat Mario Batali in "Battle Mushrooms" on Iron Chef America in 2005, becoming the first challenger to take down an Iron Chef in the series’ history.

Tim Love, Chef

Some of the best chefs have tried their hand in New York City and failed. With the Manhattan outpost of his Fort Worth eatery Lonesome Dove Western Bistro, Love put it all out there and didn’t quite make it. But as much as New Yorkers might not want to hear this, Gotham isn’t the center of the universe. And in his native Texas, where he has opened a number of successful restaurants, Tim Love’s universe just keeps expanding. Most recently he has launched Woodshed Smokehouse, also in Fort Worth, where the pits and hearths burn mesquite, hickory, oak, and pecan, and the fare includes brisket-stuffed piquillo peppers, 16-hour smoked beef shin for four, and "today's animal" with assorted homemade salsas. Sure, he’s a good old boy who does the whole, "We’re gonna drink tequila at a morning demo" thing, but he’s a nice guy, a real dude, and a great cook.

Harold McGee, Author and Scientist

How did a former literature instructor at Yale become one of the world's leading authorities on the science of food? Through a strong sense of curiosity, plenty of common sense, and a lively intellect. Through his first book, On Food and Cooking, and other writings, he has galvanized chefs all over the world with his plain talk and myth-busting. Chefs like Heston Blumenthal and Ferran Adrià salute him and formally trained scientists treat him as a peer.

Masaharu Morimoto, Chef-Restaurateur, Media Personality

Morimoto is cool for obvious reasons; his win/tie/loss record on Iron Chef America(16-7-1), his line of beers, and his original style of cooking and uber-creative presenting style are all pretty awesome. But apart from his success as a chef, restaurateur, and businessman, Morimoto epitomizes coolness in his demeanor and sense of whimsy. Who else would dream up creating a smoker for salmon out of ice during the heat of an Iron Chef battle?

Nathan Myhrvold, Scientist, Inventor, and Author

This gentleman has some résumé: After working at Microsoft for 14 years as a chief technology officer, Myhrvold decided to try a new hat on for size — a chef’s toque, more specifically. A master French chef, he specialized in barbecue for a bit before writing 2011’s literary behemoth, Modernist Cuisine, where he explained and exercised new scientific technology and principles in cooking — proving once again that science plus cooking equals cool.

Cindy Pawlcyn, Chef-Restaurateur

Pawlcyn was doing local and sustainable before a lot of today's local and sustainable apostles could put their Pop-Tarts in the toaster by themselves. She once opened a restaurant in a building shaped like an Airstream trailer (Fog City Diner in San Francisco) and now she owns (among other places) the best restaurant in the Napa Valley that isn't The French Laundry: Mustards Grill. And Pawlcyn comes from Minneapolis, which is a very cool place for a definitively Californian chef to come from.

Jacques Pépin, Chef and Educator

There are few things in the culinary world that are less à la mode today than classical French cuisine. Jacques Pépin, who is a master of just that, doesn't care — he knows what's important. For decades, Pépin has generously shared his knowledge with the world, through books, TV shows, and educational programs at places like the French Culinary Institute and Boston University. But he's no French snob: He is proud of the fact that his first big cooking job, back in 1961, was developing recipes for Howard Johnson.

Michel Richard, Chef-Restaurateur

If you take a look at this Santa-sized master cuisinier, quite possibly the best French cook in America, at work in his kitchen, behind floor-to-ceiling glass, you'll likely see a man consumed with joy at the creative process. Richard seems to glow more brightly with every drizzle of sauce or scattering of garnish he applies to plates; his focus is so intense that you'd swear he's somehow beaming flavor down into his creations. He has found his place in the universe, and has a damn good time there — and anyone who eats his food shares in the fun.

Eric Ripert, Chef-Restaurateur

Whether or not you’ve heard his nickname — The Ripper — you’ve likely heard of his restaurant, Le Bernardin, which made it to number one on our list of the 101 Best Restaurants in America. If chef Daniel Boulud represents the old guard of je nais sais quoi French cool, then Ripert’s poise and understated bad-assery, not to mention his precision in the kitchen and Poseidon-like reign over seafood, is a reflection of the new school.

Jennifer Rubell, Performance Artist

New York City artist Jennifer Rubell may have an impressive résumé — Harvard and Culinary Institute of America graduate, intern for Mario Batali — but most people know her for exhibiting a piñata of Andy Warhol’s head or a wax sculpture of Prince William. Rubell, who grew up attending dinner parties with Warhol himself, is something of a food-artist-cum-event-planner. Her larger-than-life food events (where you can eat the art) take an everyday meal and meld it with excess and awe. In Dallas, she’s dripped honey from the ceiling onto a ton (literally) of baby back ribs, and in New York, she padded a room with 1,800 cones of cotton candy. And Rubell’s cheese plate doesn’t come served cubed or on a cheese board: her version consists of elevated, life-sized cheese blocks in the shape of her head, blasted with heat guns, dripping onto stacks of crackers. And you thought food artists just made soup in a gallery for free.

Marcus Samuelsson, Chef-Restaurateur

It’s no surprise that Samuelsson landed a coveted spot on The Daily Meal’s list of the best-dressed chefs; he always arrives at any event done up to the nines, with his equally stylish model wife on his arm. Sometimes his style even pushes the boundaries, as at last year’s Barbados Food & Wine and Rum Festival, where one of our editors noticed that he showed up wearing fatigues in a country where camo is illegal. What is also noteworthy about Samuelsson is his ability to seamlessly create a globe-trotting cuisine unique to his varied cultural influences — African, Scandinavian, and regional American. Oh, and the fact that he brought a hip downtown-style restaurant to one of the liveliest streets in Harlem.

Anne Saxelby, Cheesemonger

Cheesemonger, like beekeeper, is a profession that just recently became cool again. After turns at famous fromageries like Murray’s Cheese, Saxelby started small, with a booth at Essex Street Market. That booth grew into a fullscale shop, and now, she supplies cheese to a number of high-end restaurants, and stocks fromages for Daniel Boulud at his Épicerie Boulud. Saxelby’s rise is a tribute to the DIY ethos, and her success shows that sourcing locally and supporting small producers is a viable business practice.

Lydia Shire, Chef-Restaurateur

Shire's chef's coat might be black or pink or pistachio-green, and her hair will probably be henna-red. Her food will undoubtedly be hearty, succulent, and sometimes even challenging. She did it her way, hocking her wedding ring to go to cooking school after her first marriage broke up and working her way through every good kitchen in Boston, before opening Biba there, and offering Beantown such fare as fried calf's brains with capers and black gnocchi with squid. She later revived the venerable Locke-Ober, and today serves great take-no-prisoners food at Boston's Scampo and Towne Stove and Spirits.

Jon Shook & Vinny Dotolo, Chef-Restaurateurs

Sure, this pair looks cool. But more than that, they made offal cool in a town where the culinary cliché was as Woody Allen put it in Annie Hall, an order of "alfalfa sprouts and a plate of mashed yeast." Shook (right) and Dotolo's (left) first restaurant, Animal, sits defiantly two doors down from iconic Los Angeles Jewish deli Canter’s, while serving a daily changing menu that includes ingredients like pig ears, pig tails, and pig’s head (along with lamb neck, veal, and sweetbreads). The food is delicious, and the restaurant is packed every night. And while the dishes at their new(ish) eatery, Son of a Gun, aren't quite as daunting, the place is just as popular, demonstrating that their food is more than just a passing fad.

The Crew at Swan Oyster Depot, Restaurant Countermen

One hundred years after opening in 1912, Swan Oyster Depot isn't trying to be anything other than what it was from the beginning: a cramped counter where you can order fresh oysters and Dungeness crab, shrimp and clam cocktails, a renewed-faith-in-life clam chowder, and the like, and wash it all down with an Anchor Steam beer. But it’s the crew that’s key here. Whether you visited two days ago, or two years ago, you’ll always see the same guys working the counter — fishermen, or fish men, pure and simple, all giving each other a hard time and entertaining and engaging customers in the process, in a way that feels like it’s been going on forever and somehow still isn’t schticky. The place is filled with dirty aprons, tousled hair, hands dripping from opening clams and oysters, conversations about hangovers and, asides like, "Oh, you got the phone? So you’re going to do some work today?" The guys behind the counter are real; they’re old-school cool.

Michael Symon, Chef-Restaurateur, Media Personality

For the millions of people who watch Michael Symon on their televisions each day, whether on ABC or Food Network, one thing is abundantly clear — this guy really loves his job. Perhaps the most incredible episode of Iron Chef America happened in season eight’s "Battle Cauliflower," when Iron Chef Symon stepped into the ring with challenger John Fraser sans sous chefs. The two chefs put their blood, sweat, and tears into creating five judge-worthy dishes in an hour — and not surprisingly, Symon came out on top.

John Thorne, Writer

You've never seen John Thorne on television, or at a glossy food and wine festival. He doesn't hobnob. He doesn't toot his own horn. He just sits in his house in rural Massachusetts with his wife and collaborator Matt Lewis and turns out painstakingly crafted, often grippingly evocate meditations on food and cooking — most of them published in his occasional newsletter, "Simple Cooking," and eventually collected in book form. He pretty obviously isn't doing what he's doing for fame and fortune; he's doing it because it's what he does.

Christina Tosi, Pastry Chef

"I hired Tosi to help us organize our 'office' — a desk in a hallway," chef David Chang wrote in the introduction to the Momofuku Milk Bar Cookbook. "Instead, she started organizing the company." High praise from a chef who’d already established himself as a phenomenon. Despite being only 29, Tosi has a culinary résumé that includes having worked in the kitchens of Bouley and WD~50 before blowing fellow cool kid Chang away with her chops at Momofuku Noodle Bar and Ssäm Bar. Tosi’s outrageously genius flavor combinations and confident risk-taking set her apart from the pack. Many would argue that just by creating her now celebrated Crack Pie and Cornflake-Marshmallow cookies, Tosi did enough to secure a spot on this list.

Jonathan Waxman, Chef-Restaurateur

This dude is so cool that his fellow contestants on Top Chef Masters a while back dubbed him Obi-Wan Kenobi for his Zen-like calm. Tranquilly slicing vegetables and heating up pans while other well-known chefs fretted and scurried, he was the picture of poise and self-possession. Before he became the TV and food festival guest star he is today (in addition to running his sensuously minimalist Italian joint Barbuto, in Manhattan), he cooked at Chez Panisse, brought California cuisine to New York City, and, way back, played trombone in a rock 'n' roll band.

Grant Achatz, Chef

Before the backlash against so-called molecular gastronomy, Achatz was the substance behind the style of this approach. His culinary pedigree includes training with Thomas Keller, Ferran Adri, and Charlie Trotter. Speaking of whom, after basically being told by Trotter that he was persona non grata, he returned to Chicago and took over the city first at Trio (making a suburb a must-visit destination for anyone serious about dining), and then with Alinea, where course after course, "cool" feels like a horribly inadequate adjective. For his next challenges, the chef took on the idea of a restaurant that completely changes concepts every few months, redefined the way restaurants think about reservation systems, and reinvented the cocktail scene. Now he's even thinking about reinventing aspects of the experience at Alinea. Considering his steadfastly creative approach to food, experience, and progressive cuisine, at 38 years old, Achatz isn't likely to stop impressing us for a long time.


12 Smoked BBQ Recipes That Would Make Any Pitmaster Proud

There's no denying that barbecuing is an art form, and for many people smoked meats are a key part of the craft. While we'll always love a supper spent at the BBQ joint around the corner, you don't have to run to your favorite restaurant to enjoy pitmaster-quality smoked meats. These smoker recipes highlight how easy it is to enjoy the smokey flavors right from your own home. From our Smoked Pork Butt Sandwiches to our Dry-Rubbed Smoked Chicken Wings, you'll be ready for any backyard BBQ. Or, travel around the South without leaving your house with our regional-inspired smoked recipes, like our Smoked Brisket Sandwich with Texas BBQ Sauce or our Memphis Dry-Rubbed Baby Back Ribs. No matter what meat you decide to make, these ideas will have you checking your marinades and filling your drip pans. Just don't too caught up in the main even to forget about your fan-favorite BBQ sides. After your family and friends get their first taste of these smoked wonders, they&rsquoll be standing in line, plate in hand, waiting for the smoke to clear.


6 MIND Diet Recipes to Give Your Brain a Boost

You already know that what we eat can help build strong bones and muscles. But it turns out that our diet can also have a positive effect on our brains, enhancing memory and mental clarity, and even helping stave off dementia and Alzheimer&rsquos disease. Carolyn Williams, PhD, RD, author of the cookbook Meals That Heal, explains: &ldquoThe brain runs 24/7, requiring a constant supply of energy and nutrients. If it doesn&rsquot have the optimal fuel it needs, this affects its functioning and can also slowly change its structure.&rdquo

According to Williams, food can improve brain health in two major ways. First, antioxidant-rich and anti-inflammatory foods can help fight the free-radical damage and low-grade inflammation that lead to declining brain health. Second, foods that are nutrient-dense with protein, B vitamins, choline, vitamin C, iron, and zinc may support neurotransmitters, which carry messages between brain cells directing essential functions like sleep, mood, concentration, breathing, heart rate, and hunger.

So what&rsquos the best overall eating pattern to reap these benefits? Science is pointing to the MIND diet (Mediterranean-DASH Intervention for Neurodegenerative Delay)&mdashit&rsquos a combination of the classic Mediterranean diet and the hypertension-focused DASH diet. &ldquoResearch suggests even moderate adherence to the MIND diet slows brain decline and reduces the risk of Alzheimer&rsquos,&rdquo Williams says.

Cornerstone foods of the MIND diet include leafy greens, berries, nuts, olive oil, beans, whole grains, poultry, and fatty fish (and other sources of omega-3 fatty acids). The recipes featured here follow the MIND diet guidelines. What&rsquos more, they are easy to prep and big on flavor.


13 Air Fryer Recipes That Are *Almost* Too Good to Be True

Is it possible to fry food using almost no oil. and eat it without needing a nap immediately afterwards? If you've heard anything about the buzziest healthy-cooking appliance of the past few years, the air fryer, then you know the answer is yes.

Technically, air fryers are mini convection ovens, meaning they use convection fans to circulate hot air around foods (think: french fries, chicken wings, crispy Brussels sprouts) to give them an irresistible fried-like texture with almost no oil. Air fried foods won't taste exactly like their deep-fried counterparts, but they'll have a crispy-crunchy exterior (thanks to the maillard reaction) and tender interior. We're big fans. That's why we chose to round up 13 of our favorite air fryer-friendly Real Simple recipes.

You'll find modified cooking instructions on each slide, but part of the beauty of this appliance is that you can easily pull out the fryer basket at any time to check on your food's cooking process, so don't hesitate to keep a watchful eye on those mozzarella sticks and meatballs. (And air fryer models vary tremendously in size, shape, and technology, so cook times and temps will vary, too.) Most foods will brown more evenly if you give them a gentle shake at least once during the cooking process, so keep that in mind too. And finally, remember that you won't need more than a tablespoon or two of oil when cooking in an air fryer, so adjust recipe amounts accordingly.


Leave it to cool-kid mecca Gjusta in Venice, CA, to create a produce-based, low-sugar, vegan-friendly, “good”-fat-filled, crowd-pleasing dessert. That would also be completely acceptable to eat for breakfast.

This easy, one-skillet apple dessert goes out to all the baking-phobes out there, because making something sweet shouldn't require all the bowls and measuring cups in your kitchen plus an advanced degree in chemistry. Pink Ladies and Granny Smiths are our go-to baking apples, but you can choose any kind you like as long as it has a firm texture and a good bit of acidity.


Ina Garten-Approved Kitchen Tools & Ingredients That Double as Great Mother’s Day Gifts

When buying gifts for foodie moms, you have to be careful. Chances are they’re more discerning than your average home cook, so you don’t want to give them a present that’s below their standards (here’s looking at you, cursed glass cutting boards). So, how can you choose the perfect gift for the serious cook in your life? Look to Ina Garten, of course!

The Barefoot Contessa has shared many of her favorite ingredients and cooking tools on her website, and with her seal of approval, we’re certain that the gifts below will be up to snuff for even the most accomplished home cooks. And they don’t all break the budget. From cookware that will last a lifetime to high-quality sea salt that will improve any dish, these are some of the best Ina Garten-approved Mother’s Day gifts.

Our mission at SheKnows is to empower and inspire women, and we only feature products we think you&rsquoll love as much as we do. Please note that if you purchase something by clicking on a link within this story, we may receive a small commission of the sale.

A version of this article was originally published November 2020.


18 Easy, Healthy Dinner Ideas Your Whole Family Will Love

Finally, an easy answer to the question, what should I make for dinner tonight? Oh, and all those busy nights to come are covered, too.

Here, we've rounded up 18 of our favorite healthy dinner recipes that your entire family will love. We've included the crowd-pleasing classics (think Wild Rice and Mushroom Pilaf With Cranberries and Spiced cod with Broccoli-Quinoa Pilaf), plus modern twists on delicious dishes like Cauliflower Rice &ldquoRisotto&rdquo With Beets, Eggplant-Mushroom Meatball Subs, and Roasted and Pickled Cauliflower Sandwiches With Romesco.


50 Sliders

Downsize the main course at your next cookout: We created dozens of mini burgers and sandwiches!

Related To:

Insert and Spread 50 Sliders

From top right, clockwise: California Vegetable Sliders (No. 37), Tandoori Chicken Sliders (No. 24), Crab Cake Sliders (No. 33), Teriyaki Turkey Burger Sliders (No. 50), Bratwurst Sliders with Sauerkraut (No. 15)

From top right, clockwise: California Vegetable Sliders (No. 37), Tandoori Chicken Sliders (No. 24), Crab Cake Sliders (No. 33), Teriyaki Turkey Burger Sliders (No. 50), Bratwurst Sliders with Sauerkraut (No. 15)

Each recipe makes 12 sliders.

1. Classic Beef Form 1 1/2 pounds ground beef into 3-inch patties (about 12) and season with salt and pepper. Cook in an oiled skillet over medium-high heat, 3 to 5 minutes per side. Place on slider buns with ketchup and lettuce.

Insert and Spread 50 Sliders

Bacon Cheeseburger Sliders (No. 2)

Bacon Cheeseburger Sliders (No. 2)

2. Bacon Cheeseburger Make Classic Beef Sliders (No. 1) top each patty with a slice of cheddar during the last minute of cooking. Place on slider buns with ketchup, mayonnaise, pickles and bacon.

3. Tex-Mex Burger Make Classic Beef Sliders (No. 1), mixing 1 cup shredded pepper jack into the beef. Place on slider buns with guacamole, pico de gallo and hot sauce.

4. Blue Cheese Burger Mix 6 tablespoons softened butter with 1/3 cup crumbled blue cheese. Make Classic Beef Sliders (No. 1). Place on slider buns with the blue cheese butter top each with a fried onion ring.

5. Pimiento Cheeseburger Pulse 1/2 cup shredded cheddar in a food processor with 2 ounces cream cheese, 2 tablespoons each mayonnaise and pimientos and 1 tablespoon pickled jalapeños. Make Classic Beef Sliders (No. 1). Place on slider buns with the pimiento cheese.

6. Meatball Parmesan Mix 1 pound meatloaf mix (ground beef, pork and veal) with 1/2 cup grated parmesan, 1/4 cup each breadcrumbs, chopped parsley and milk, 1 lightly beaten egg, 1 teaspoon kosher salt and a few grinds of pepper. Form into 1 1/2-inch meatballs (about 12). Bake at 425 degrees F until cooked through, 13 to 15 minutes. Toss with 1 cup warm marinara sauce. Place each meatball on a slider bun bottom and top with shredded mozzarella and parmesan broil until melted, then add the bun tops.

7. Roasted Caprese Toss 2 pints cherry tomatoes with 1/4 cup olive oil and 4 smashed garlic cloves on a rimmed baking sheet season with salt and pepper. Roast at 475 degrees F until lightly browned, about 20 minutes let cool. Place on slider buns with sliced fresh mozzarella and fresh basil.

8. Fried Eggplant Caprese Slice 2 small eggplants into 1/2-inch-thick rounds (12 rounds total) sprinkle generously with salt and let sit 30 minutes. Pat dry, then dredge each slice in flour, dip in 3 beaten eggs, then coat with breadcrumbs. Working in batches, fry in 375 degrees F vegetable oil, turning, until browned, 2 minutes drain. Season with salt. Make Roasted Caprese Sliders (No. 7), adding a slice of fried eggplant to each.

Insert and Spread 50 Sliders

Sausage and Peppers Sliders (No. 9)

Sausage and Peppers Sliders (No. 9)

9. Sausage and Peppers Form 1 pound bulk hot Italian sausage into 2-inch patties (about 12). Cook in an oiled nonstick skillet over medium-high heat until browned, about 3 1/2 minutes per side, topping each with 1/2 slice provolone during the last minute of cooking. Place on slider buns with jarred fried peppers.

10. Sloppy Joe Brown 1 pound ground beef in vegetable oil in a large skillet over medium heat with 1 chopped onion, 1 chopped red bell pepper, 2 tablespoons chili powder and 1/2 teaspoon garlic powder, about 6 minutes. Add 1/2 cup each water, ketchup and chili sauce (such as Heinz). Simmer until thickened, 5 minutes. Season with salt and pepper. Serve on potato slider buns.

11. Pizza Sloppy Joe Make Sloppy Joe Sliders (No. 10), using bulk sweet Italian sausage instead of beef omit the chili powder and add 1 teaspoon dried oregano. Replace the ketchup with 1 cup marinara sauce omit the chili sauce. Serve on slider buns with shredded mozzarella.

12. Cheesesteak Season 1 pound chopped sandwich steak with salt, pepper and 1/2 teaspoon garlic powder. Brown in vegetable oil in a large skillet over high heat until just cooked through, 3 to 4 minutes remove. Add 1 sliced onion and 1/2 each sliced red and green bell pepper to the skillet cook over medium-high heat until tender, 7 minutes. Stir in the steak and 1 cup processed cheese spread. Place on slider buns with more cheese spread.

13. French Dip Sauté 1 sliced large onion in butter in a large skillet over medium-low heat until deep golden, about 35 minutes remove. Add two 10.5-ounce cans beef consommé and 1/4 cup dry sherry to the skillet and simmer 5 minutes. Add 1 1/4 pounds deli-sliced roast beef and heat through. Remove the roast beef from the jus and pile on slider buns with the onion season with salt and pepper. Serve with the jus for dipping.

14. Falafel Pulse 1 cup each fresh cilantro and parsley in a food processor with 1/2 cup chopped onion, 2 garlic cloves, 1 teaspoon ground cumin and 1/2 teaspoon kosher salt until finely chopped. Add one 15-ounce can chickpeas (drained and rinsed) and pulse until chunky. Remove and stir in 1/2 cup panko and 1 lightly beaten egg. Refrigerate 20 minutes. Form the mixture into small balls (about 12). Deep-fry in 350 degrees F vegetable oil until browned and warmed through, about 6 minutes. Place each falafel in mini pita bread with shredded lettuce, sliced tomatoes and a drizzle each of tahini and lemon juice.

15. Bratwurst with Sauerkraut Brown 12 ounces sliced cooked bratwurst in olive oil in a skillet over medium heat, about 1 minute per side. Toast 12 split mini pretzel buns, then sprinkle the cut sides with 2 cups shredded dill havarti. Bake at 350 degrees F until melted, 1 minute. Place the bratwurst on the buns with grainy mustard and warm sauerkraut.

16. Reuben Spread Russian dressing on split slider buns and fill with deli-sliced pastrami, sauerkraut and shredded Swiss cheese. Bake at 350 degrees F until the pastrami is heated through and the cheese melts, about 10 minutes.

17. Greek Lamb Burger Mix 1 1/2 pounds ground lamb with 1/2 teaspoon pumpkin pie spice form into 3-inch patties (about 12) and season with salt. Cook in an oiled skillet over medium-high heat, 3 to 5 minutes per side. Place in mini pita bread with tzatziki, crumbled feta and chopped tomatoes.

18. Spanish Lamb Season 1 1/4 pounds boneless lamb sirloin roast with salt, pepper and 1 teaspoon each smoked paprika and ground cumin. Brown in vegetable oil in a medium ovenproof skillet over medium heat, turning, about 2 minutes. Transfer to the oven and roast at 400 degrees F until a thermometer inserted into the thickest part registers 135 degrees F, about 25 minutes. Let rest 10 minutes, then thinly slice. Mix 1/2 cup mayonnaise with 1/4 cup chopped green olives. Place the lamb on slider buns with the olive mayonnaise, sliced roasted red peppers, baby arugula and shaved manchego.

19. Cuban Rub a 1-pound pork tenderloin all over with 1 tablespoon kosher salt mixed with 1 1/2 teaspoons each garlic powder and dried oregano. Grill over medium heat, turning, until a thermometer inserted into the center registers 145 degrees F, about 15 minutes. Let rest 10 minutes, then thinly slice. Arrange the pork on slider buns with mustard, deli-sliced ham, Swiss cheese and pickles. Press firmly between 2 baking sheets and bake at 350 degrees F until the cheese melts, 4 minutes.

20. Porchetta Rub a 1-pound pork tenderloin all over with 1 tablespoon kosher salt mixed with 1 tablespoon ground fennel and 1/4 teaspoon pepper. Grill over medium heat, turning, until a thermometer inserted into the center registers 145 degrees F, about 15 minutes. Let rest 10 minutes, then thinly slice. Mix 3/4 cup mayonnaise with 2 grated garlic cloves and 1 tablespoon each lemon juice and minced rosemary. Place the pork on slider buns with the garlic mayonnaise and arugula.

21. Barbecue Pork Rub a 1-pound pork tenderloin all over with 3 tablespoons barbecue seasoning. Grill over medium heat, turning, until a thermometer inserted into the center registers 145 degrees F, about 15 minutes. Let rest 10 minutes, then thinly slice. Toss 1/4 head thinly sliced cabbage with 1/4 cup each barbecue sauce and cider vinegar season with salt and pepper. Place the pork on slider buns with more barbecue sauce, pickles and the coleslaw.

22. Barbecue Chicken Meatball Mix 1 pound ground chicken with 1/2 cup shredded cheddar, 1/4 cup each breadcrumbs, chopped parsley and milk, 1 egg, 1 teaspoon kosher salt and a few grinds of pepper. Form into 1 1/2-inch meatballs (about 12). Bake at 425 degrees F until cooked through, 13 to 15 minutes. Warm 3/4 cup barbecue sauce with 1/4 cup water toss with the meatballs. Place each meatball on a slider bun bottom and top with shredded cheddar broil until melted. Add the bun tops.

23. Jerk Chicken Burger Mix 1 1/2 pounds ground chicken with 2 teaspoons jerk seasoning form into 3-inch patties (about 12) and season with salt and pepper. Cook in an oiled skillet over medium-high heat, 3 to 3 1/2 minutes per side. Place on slider buns with spicy mayonnaise, coleslaw and sliced mangoes.

24. Tandoori Chicken Pound 2 skinless, boneless chicken breasts (1 1/2 pounds) until 1/2 inch thick marinate in a mix of 1/4 cup each plain yogurt and tandoori paste, 3 hours. Remove the chicken from the marinade and grill over medium-high heat, turning once, 8 to 10 minutes slice. Toss 1 bunch trimmed scallions with olive oil and season with salt grill, turning once, 1 to 2 minutes. Place the chicken and scallions on slider buns with plain yogurt and fresh cilantro and mint.

25. Fried Chicken Quarter 3 skinless, boneless chicken thighs (about 1 pound) marinate in 2 1/2 cups buttermilk, 1 hour. Combine 1 1/2 cups flour with 1 1/2 teaspoons each baking powder, paprika, onion powder and kosher salt. Remove the chicken from the marinade and dredge in the flour mixture. Working in batches, deep-fry the chicken in 360 degrees F vegetable oil until browned and cooked through, 5 to 6 minutes. Place on toasted and buttered mini biscuits with bread-and-butter pickles.

26. Buffalo Chicken Fry the chicken for Fried Chicken Sliders (No. 25) toss with 1/4 cup Buffalo hot sauce and 2 tablespoons melted butter. Place on slider buns with blue cheese dressing, shredded carrots and sliced celery.

27. Thai Chicken Mix 1 1/2 pounds ground chicken with 1 tablespoon each fish sauce, brown sugar, grated peeled ginger and grated garlic and 1/2 teaspoon each ground turmeric and lime zest form into 3-inch patties (about 12) and season with salt and pepper. Cook in an oiled skillet over medium-high heat, 3 to 3 1/2 minutes per side. Place on slider buns with peanut sauce and lettuce. Serve with lime wedges.

28. Chipotle Pulled Chicken Sauté 1 sliced onion in vegetable oil in a medium saucepan over high heat until softened, 5 minutes. Add one 8-ounce jar taco sauce and 1/2 to 1 chopped chipotle in adobo plus 2 tablespoons adobo sauce and bring to a simmer. Add 2 cups shredded rotisserie chicken (skin removed). Cook, stirring, until heated through, 2 minutes. Serve on slider buns with coleslaw.

29. Cheesy Tuna Heat 1/4 cup milk in a saucepan over medium heat until steaming. Whisk in 3/4 cup each cubed processed cheese and shredded cheddar until smooth. Stir in two 5-ounce cans solid white tuna (drained and flaked), 2 sliced scallions, 1 diced plum tomato and 2 tablespoons chopped dill. Serve on slider buns.

30. Italian Tuna Salad Toss two 5-ounce cans oil-packed Italian tuna (drained) with 1 cup minced drained giardiniera plus 2 tablespoons brine, 1/2 cup chopped fennel plus 2 tablespoons chopped fronds, 1/2 minced red onion and 1/4 cup olive oil season with salt and pepper. Serve on slider buns with sliced tomatoes and arugula drizzle with olive oil.

31. Lobster Roll Toss 2 cups chopped cooked lobster meat with 1/2 cup minced celery, 1/4 cup mayonnaise and 2 tablespoons each lemon juice, chopped chives and celery leaves. Refrigerate 1 hour. Toast 6 top-split hot dog buns, then brush with melted butter. Cut in half and fill with the lobster salad.

32. Shrimp Po’Boy Toss 1 1/4 pounds large shrimp (peeled and deveined) with 6 tablespoons melted butter, 1 tablespoon Old Bay and 2 minced garlic cloves. Brown in a large skillet over high heat, 2 to 3 minutes roughly chop. Mix 2/3 cup mayonnaise with 1/4 cup each chopped celery, shallots and basil, and 2 tablespoons lemon juice. Place the shrimp on slider buns with the herb mayonnaise and lettuce.

33. Crab Cake Toss 1 pound lump crabmeat (picked over) with 3/4 cup panko, 1/4 cup mayonnaise, 1 lightly beaten egg, 2 chopped scallions, 1 tablespoon each Dijon mustard and chopped dill, 1 teaspoon Old Bay and 1/2 teaspoon kosher salt. Form into 2-inch patties (about 12), then dredge in panko. Cook in an oiled skillet until golden, 2 to 3 minutes per side. Place on potato slider buns with tartar sauce, sliced tomatoes and lettuce leaves.

34. Turkey Club Toast and quarter 9 slices white sandwich bread. Mix 1/2 cup mayonnaise with the zest and juice of 1/2 lime spread on the toast. Top 12 pieces of the toast with deli-sliced turkey, bacon and sliced tomatoes, then another piece of toast (mayonnaise-side up). Top with more turkey, sliced avocados and lettuce. Add the remaining toast secure with toothpicks.

35. Green Goddess Turkey Burger Mix 1 1/2 pounds ground turkey with 1 tablespoon Dijon mustard form into 3-inch patties (about 12) and season with salt and pepper. Cook in an oiled skillet over medium-high heat, about 3 minutes per side. Puree 1/2 cup mayonnaise in a blender with 1/4 cup sour cream, 2 tablespoons each chopped parsley, chives and tarragon, 1 tablespoon each capers and lemon juice, 2 anchovies and 1 garlic clove. Place the burgers on slider buns with the green goddess sauce, sliced cucumbers and watercress.

36. Mushroom-Swiss Turkey Burger Mix 1 1/2 pounds ground turkey with 1 tablespoon Worcestershire sauce. Form into 3-inch patties (about 12) season with salt and pepper. Cook in an oiled skillet over medium-high heat, 3 minutes per side, topping each with a slice of Swiss cheese during the last minute of cooking. Sauté 8 ounces sliced mushrooms and 1 sliced onion in butter in a skillet until browned, 8 minutes season with salt and pepper. Place the burgers on slider buns with Dijon mustard and the mushrooms.

37. California Vegetable Hollow out the bottoms of 12 mini multigrain rolls drizzle with olive oil and spread with cream cheese. Fill with shredded carrots, sliced bell peppers, tomatoes, cucumbers and avocados, shredded lettuce and alfalfa sprouts drizzle with lemon juice. Season with salt and pepper.

38. Greek Vegetable Hollow out the bottoms of 12 mini multigrain rolls drizzle with olive oil and spread with olive tapenade hummus. Fill with sliced red bell peppers, tomatoes and cucumbers, fresh parsley and crumbled feta season with pepper.

39. Bean Burger Mash two 15-ounce cans pinto beans (drained and rinsed) with a fork until chunky. Stir in 2 lightly beaten eggs, 1/2 cup breadcrumbs, 2 tablespoons grainy mustard and 1 teaspoon each smoked paprika, ground cumin and kosher salt. Form into 2-inch patties (about 12), then dredge in breadcrumbs. Cook in an oiled nonstick skillet over medium heat until crisp and heated through, 2 1/2 to 3 minutes per side, topping each with a slice of muenster during the last minute of cooking. Place on slider buns with spicy mayonnaise, lettuce and sliced tomatoes.

40. Spanish Tortilla Cook 12 ounces thinly sliced Yukon Gold potatoes and 1 sliced small onion in 1/3 cup olive oil in a nonstick ovenproof skillet over medium-low heat, covered, until tender, about 30 minutes. Lightly beat 8 eggs in a large bowl season with salt and pepper. Pour the eggs into the skillet and gently stir into the potatoes. Cook until the bottom is set, 5 minutes. Transfer to the oven and bake at 400 degrees F until set, 10 to 15 minutes. Let cool. Cut into 2-inch squares and place on slider buns with garlic mayonnaise and sliced piquillo peppers.

41. Bacon, Egg and Cheese Lightly beat 6 eggs with 1/4 cup milk and 1/2 teaspoon kosher salt. Melt 1 tablespoon butter in a medium ovenproof skillet over medium heat. Add the eggs and cook, undisturbed, until just set, 3 to 4 minutes. Top with sliced cheddar broil until melted. Cut the eggs into 2-inch squares place on buttered toasted mini bagels with bacon.

42. Bacon, Egg and Cheese Waffle Mix 2 tablespoons each warm melted butter and maple syrup brush on 24 toasted mini waffles. Make Bacon, Egg and Cheese Sliders (No. 41) serve on the waffles instead of bagels.

43. Sausage Biscuit Melt 3 tablespoons butter with 1/4 teaspoon jerk seasoning in a small saucepan over medium heat. Add 1/4 cup flour and whisk until bubbling, 2 minutes. Add 1 1/2 cups whole milk and simmer, whisking, until thick, 3 minutes. Season with hot sauce and salt. Place cooked breakfast sausage patties on toasted mini biscuits with the gravy.

44. Smoked Salmon Mini Bagel Spread scallion cream cheese on split toasted mini everything bagels. Fill with sliced smoked salmon, red onion, tomatoes and cucumbers, and capers drizzle with lemon juice.

45. Strawberry Baked Brie Mix 2 cups sliced strawberries with 2 teaspoons each sugar, balsamic vinegar and chopped thyme let stand 30 minutes. Put a slice of brie on slider bun bottoms bake at 350 degrees F until heated through, 2 minutes. Top with the strawberries and bun tops.

46. Meatloaf Cut six 1-inch-thick slices warm meatloaf in half. Place on slider buns with mayonnaise and bread-and-butter pickles.

47. Fried Oyster Lightly beat 1 egg with 1⁄4 cup buttermilk and 2 teaspoons hot sauce add 12 shucked oysters and let soak 30 minutes. Combine 1⁄2 cup each cornmeal and cornstarch with 1 teaspoon each Old Bay and kosher salt. Remove the oysters from the buttermilk and dredge in the cornmeal mixture. Deep-fry in 365 degrees F vegetable oil until golden, 3 to 4 minutes. Place on slider buns with mayonnaise and jarred corn relish.

48. Asian Bacon Microwave 1⁄3 cup brown sugar with 1 tablespoon Sriracha, 1 minute stir until smooth. Divide 12 thick-cut bacon slices between 2 racks set on rimmed baking sheets bake at 375 degrees F, 15 minutes. Brush with the Sriracha mixture and sprinkle with 1 teaspoon Chinese five-spice powder. Bake until browned and crisp, 20 to 25 minutes. Place on warmed slider buns with mayonnaise, hoisin sauce, Sriracha, cilantro and sliced cucumbers.

49. Sweet Potato BLT Trim the ends of 3 sweet potatoes and slice into 1/2-inch-thick rounds (24 total) toss with 1 tablespoon vegetable oil and season with salt and pepper. Roast on a baking sheet at 425 degrees F until tender, 20 minutes let cool. Sandwich with mayonnaise, bacon, lettuce and sliced tomatoes.


Cheese

Cheese is a high-protein snack that's fine for your cat in small amounts. But the protein in cheese is less "complete" than the kind in meat, fish, and eggs. Also, many cats' tummies can't handle dairy, so go easy on the cheesy treats, and skip the saucer of milk.


'Iron Chef' Cooking Party (Mystery Ingredients)

Expert home cooks might scoff at the idea of dinner parties causing stress. They thrive on cooking for a crowd. Spice up your next party: Ask each guest to bring an ingredient--any ingredient. Once everyone arrives and you've taken inventory, break into teams, divvy up the mystery foods, and start cooking. Whether or not dinner tastes great, you'll have a meal to remember. You might want to make sure you ask someone to bring a loaf of good bread and a bottle of wine--just in case!


Watch the video: Ρωσικό Ιλιούσιν στα Βίλια παραλίγο να συγκρουστεί με ελληνικά εναέρια μέσα (May 2022).