By: Matt Meltzer Credit: Andrew Zimmer/Thrillist (edited) Spaghetti and meatballs. The wedge salad. A bottle of wine. You don’t have to be a well-heeled foodie to know that you’re overpaying for certain items on a restaurant’s menu — you just need to have bought groceries.
Celebrated chef Marc Vetri will be tasked with opening new concepts for the retailer. Now, surprisingly, the clothing chain — which also owns Anthropologie and Free People, among other brands — has made its biggest move yet: Today they announced they’ll buy Philadelphia’s Vetri Family restaurant group outright. Marc Vetri, of course, is one of the country’s preeminent chefs and his restaurants — including standouts like Osteria, Alla Spina and Pizzeria Vetri — are held in equal esteem. Vetri and his partners will also be tasked with running all of Urban Outfitters’ food and drink properties and, according to philly.com, dreaming up new concepts that might make sense for the company’s many stores.
This week, we’re spotlighting recipes from Tacos: Recipes and Provocations by Alex Stupak and Jordana Rothman (Clarkson Potter). Stupak is the owner of Empellón Cocina, Empellón Taqueria, and Empellón al Pastor in New York City. Try making the recipes at home and let us know what you think! Photograph: Evan Sung By Alex Stupak and Jordana Rothman Deviled Egg Tacos with Sikil Pak Makes 12 tacos It’s peculiar that hard-boiled eggs are such a crucial part of Yucatecan cooking; you don’t see much of them elsewhere in Mexican cuisine.
This week, we’re spotlighting recipes from Tacos: Recipes and Provocations by Alex Stupak and Jordana Rothman (Clarkson Potter). Stupak is the owner of Empellón Cocina, Empellón Taqueria, and Empellón al Pastor in New York City. Try making the recipes at home and let us know what you think! Corn Tortillas Photograph: Evan Sung By Alex Stupak and Jordana Rothman Corn Tortillas Makes 12 tortillas 1 pound fresh masa, or 1 1⁄2 cups masa harina kneaded with 1 cup water EQUIPMENT: Tortilla press* *I use a 7 ½-inch cast-iron press, which should be easy to find for less than $20.
Chef Hugo Matheson runs The Kitchen, a chain of farm to table restaurants in Colorado and Illinois. Photo credit: The Kitchen Hugo Matheson always wanted to know where things come from. “I’d sit there with a carpenter while shelves were being built in my bedroom, asking questions all day long.” That same curiosity is what he feeds at The Kitchen, a chain of farm-to-table eateries and bars in Colorado and Chicago, as well as The Kitchen Community, a non-profit that builds learning gardens in underprivileged cities to encourage younger people to learn about food and farming. The restaurants use local farmers, purveyors, and artisans to supply their food and drink at each locale, creating a symbiotic relationship between those who grow food and those who eat it.
Yahoo Food’s Cookbook of the Week is NOPI: The Cookbook, by Yotam Ottolenghi and Ramael Scully (Ten Speed Press), featuring recipes from their popular London restaurant. NOPI: The Cookbook by Yotam Ottolenghi and Ramael Scully (Photograph: Sam Bolton) Chef and restaurant owner Yotam Ottolenghi is known for making unusual ingredients and unique flavor combinations accessible. Ottolenghi’s latest cookbook, NOPI: The Cookbook, features food from his fine-dining London restaurant and was written with Ramael Scully, NOPI’s head chef.
Jeremy Fox learned to cook by dicing potatoes and making home fries for his friends. “Every day for three months I went to the store and got five, sometimes 10, pounds of potatoes and just practiced dicing,” says the executive chef at Rustic Canyon Wine Bar and Seasonal Kitchen in Santa Monica, Calif. “Religiously, I would just make home fries every day and that got me a lot better. As time went on, I got faster and better at it.” MORE: What Happened to Jeremy Fox?
Top Chef alum Richard Blais put an entire brunch menu on a burger during his appearance on a recent episode of Fab Life. In the clip above, Blais shows co-host Chrissy Teigen how to make a hickory-smoked beef burger topped with two types of bacon, a fried egg, and sausage gravy. He also makes French toast out of brioche buns, dipping the bun halves in a vanilla-flavored batter and grilling on a flat grill. Blais, who won season eight of Top Chef: All Stars, grills his burgers and bastes with garlic and rosemary butter.
This week, the world learned that Copenhagen’s famed Noma will close after service on New Year’s Eve in 2016. This move is a total game changer for a restaurant that is, at the moment, the most influential force in the world of fine dining
Here, Jeremy Umansky explains his role as Master Larder and Head Forager at Trentina in Cleveland, Ohio. Photo: Judd Pilossof/StockFood Name: Jeremy Umansky Age: 32 Job Title: Master Larder and Head Forager Where He Works: Trentina Restaurant in Cleveland, Ohio Years on the Job: 1 What He Does: “Basically, my mission as a larder master is to attempt to create foods that people haven’t eaten in a millennia in some cases,“ Umansky told us, like ancient Roman fish sauce or mushroom-infused salt crystals.
The Momofuku man himself, David Chang, is unleashing his spicy fried chicken sandwich concept Fuku on unsuspecting New Yorkers and rabid fans today.
You don’t get to be a legend without getting some great advice along the way. Yahoo Food asked three of the most respected names in the world of food—Thomas Keller, Danny Meyer, and Alice Waters—to share a little wisdom that helped them along the way.
This weekend is the season finale of A Chef’s Life on PBS, and the series—which follows North Carolinachef Vivian Howard—turns up the heat a couple of notches.
Top Chef Stephanie Izard cops to 5 mistakes she's made over the years, and the lessons she's learned from them-- in the kitchen and beyond.
Credit: PBS In the next installment of A Chef’s Life , the PBS series that follows the life and times of Vivian Howard, the North Carolina-based chef/restaurateur is about to face one of the biggest challenges of her career. She’s been invited to cook for a gathering of the top names in the Southern food world, and she’s worried she might blow it. “In my mind, I had built this up to be this moment where I prove to the chef world that I am worthy,” says Howard of her turn at the annualSouthern Foodways Alliance Symposium in Oxford, Mississippi. Look for cameos from SFA director John T.
Busy Philipps, Pink, and Jordana Brewster at the No Kids Hungry benefit Share Our Strength , an organization dedicated to stamping out hunger in America, held a benefit for itsNo Kid Hungry initiative in Los Angeles on Saturday, Oct. 25th. The group officially welcomed the singerPink as one of its No Kid Hungry “heroes” and honored Top Chef’s Tom Colicchio , producer Lori Silverbush, and director Kristi Jacobson for their work on the documentaryA Place at the Table , which looked at food insecurity issues across the country. Top Chef’s Tom Colicchio and Brooke Williamson The chefs who cooked at the benefit that evening included Mary Sue Milliken of Border Grill Restaurants & Truck; Lincoln Carson of Superba Food + Bread; Roy Choi of Kogi BBQ Truck; Matt Molina of the Mozza Restaurant Group;Top Chef alumni Brooke Williamson of Hudson House, Playa Provisions, and The Tripel; and Kris Yenbamroong of Night + Market and Night + Market Song. Crispy rice salad from Night + Market’s Kris Yenbamroong According to Share Our Strength, No Kid Hungry and its partners have connected children struggling with hunger with more than 107 million meals since the initiative began in 2006.