Search results
Results from the WOW.Com Content Network
Anita Lo: Hubert Keller's Corn Chawanmushi, Champagne Gelee and Lobster Biscuit Sandwich – 19 stars; Art Smith: Suzanne Tracht's Ground Lamb Scotch Egg, Sweet Potato Fries and Tomato Tart – 11 stars; Hubert Keller: Anita Lo's Seared Scallop with Cream of Sea Urchin over Fingerling Mashed Potatoes – 16½ stars
Thomas Aloysius Keller (born October 14, 1955) is an American chef, restaurateur and cookbook author. He and his landmark Napa Valley restaurant, the French Laundry in Yountville, California , have won multiple awards from the James Beard Foundation , including Best California Chef in 1996 and Best Chef in America in 1997.
3. The PB&J. In 2002, there was a study that suggested the average American will eat 1,500 peanut butter and jelly sandwiches before they leave high school. The people have spoken. We love PB&J ...
If a complete list of correct ingredients is given, the challenged chef moves on to the next round. Naming any incorrect ingredient ends the round and the challenger moves on. The round one opponents are Marcus Samuelsson vs. Susur Lee and Susan Feniger vs. Rick Moonen, with Jonathan Waxman receiving the pass to round two. Round One: Blended ...
Molokai Sweet Potato Mille-Feuille, excerpted from "The French Laundry, Per Se."
The shopping list for Luke's best-ever egg salad started out short and sweet: white bread, mayonnaise, fresh dill, Dijon mustard, smoked paprika, eggs and salt.
Keller started and expanded Bouchon Bakery, a casual café which offers salads, sandwiches, and pastries at more affordable prices than his other restaurants. [6] In 2012, Keller wrote a cookbook, Bouchon Bakery , based on recipes from the café.
Here's how you make the best-ever grilled cheese: start with your favorite grilled cheese sandwich recipe. Before you add the cheese or other ingredients, spread a small amount of butter on one ...