The fanciful dish was meant to impress nearly 400 years ago, so don’t roll your eyes at photos of these pretty edibles: They’re actually a time-honored tradition tinged with a bit of kitchen science.
Coming up on this week’s show, Steve Dolinsky travels to the United Arab Emirates, exploring what Dubai has too offer. The city is flush with cash, new construction never stops and the hometown airline is bringing in Europeans, Russians and yes, even North Americans, all with an appetite for tasting the best of the region and beyond. From ultra high-end to food trucks and everything in between Steve tastes the offerings of this global city.
Coming up on this week’s show, Steve Dolinsky travels to the United Arab Emirates, exploring what Dubai has too offer. The city is flush with cash, new construction never stops and the hometown airline is bringing in Europeans, Russians and yes, even North Americans, all with an appetite for tasting the best of the region and beyond. From ultra high-end to food trucks and everything in between Steve tastes the offerings of this global city.
Rick invites Chris Curren, Chef at Fulton Market Kitchen here in Chicago, as both he and I attempt to come up with an easy weeknight meal using canned tomatoes as the main ingredient. Chris Curren has more than a decade of experience, cooking in a number of Chicago and Cleveland restaurants. Beginning his culinary career under the direction of James Beard-nominated chef Bruce Kalman, Curren first worked at “3 Birds” where he helped the team land a spot on Bon Appetit’s “Top 50” list. In 2008, Curren moved to Chicago and opened Blue 13, which eventually earned a Michelin recommendation. Chris is inspired by the flavors that come from locally-sourced Midwestern ingredients, and Fulton Market Kitchen’s current menu displays that inspiration.
Rick invites Chris Curren, Chef at Fulton Market Kitchen here in Chicago, as both he and I attempt to come up with an easy weeknight meal using canned tomatoes as the main ingredient. Chris Curren has more than a decade of experience, cooking in a number of Chicago and Cleveland restaurants. Beginning his culinary career under the direction of James Beard-nominated chef Bruce Kalman, Curren first worked at “3 Birds” where he helped the team land a spot on Bon Appetit’s “Top 50” list. In 2008, Curren moved to Chicago and opened Blue 13, which eventually earned a Michelin recommendation. Chris is inspired by the flavors that come from locally-sourced Midwestern ingredients, and Fulton Market Kitchen’s current menu displays that inspiration.
Is there a difference between organic milk bought in a grocery store and milk bought straight from farmers? Washington Post reporter Peter Whoriskey talks with NPR’s Scott Simon about his findings.