Food Arts Recent Articles 2014-07-23T10:51:58-04:00 Copyright2014, M. Shanken Communications tag:foodarts.com,2012-06-12:2014-07-24T10:36:37-04:00 Andalucia Gazpacho 2014-07-23T10:51:58-04:00 2014-05-22T15:59:49-04:00 tag:foodarts.com,2012-06-12:Article32907 <a href="http://www.foodarts.com/recipes/recipes/32907/andalucia-gazpacho"><img width="300" src="https://s3.amazonaws.com/b.assets.cmshanken.mshanken.com/foodarts/article/32907/THUMBNAIL/gazpacho.png" /></a><hr>By executive chef Pascal Lorange of Fig & Olive, West Hollywood, California Pascal Lorange Fig & Olive, West Hollywood, California Bergamot Curd with Grapefruit & Berries 2014-07-22T16:13:47-04:00 2014-06-30T14:04:44-04:00 tag:foodarts.com,2012-06-12:Article33366 <a href="http://www.foodarts.com/recipes/recipes/33366/bergamot-curd-with-grapefruit-berries"><img width="300" src="https://s3.amazonaws.com/b.assets.cmshanken.mshanken.com/foodarts/article/33366/THUMBNAIL/bergamot-curd-with-grapefruit-berries.png" /></a><hr>From Co-Chefs/Co-Owners Matt McNamara and Teague Moriarty of Sons & Daughters in San Francisco Sons & Daughters, San Francisco Matt McNamara Teague Moriarty Kombucha-Glazed Pork Ribs with Chewy Beets, Greens, Feta & Peanuts 2014-07-22T16:04:53-04:00 2014-07-18T15:34:00-04:00 tag:foodarts.com,2012-06-12:Article33657 <a href="http://www.foodarts.com/recipes/recipes/33657/kombuchaglazed-pork-ribs-with-chewy-beets-greens-feta-peanuts"><img width="300" src="https://s3.amazonaws.com/b.assets.cmshanken.mshanken.com/foodarts/article/33657/THUMBNAIL/ribs.png" /></a><hr>By chef David Posey of Blackbird, Chicago Blackbird, Chicago David Posey Char-Grilled Andouille Po’ Boy with Shrimp Remoulade, Cabbage & Green Tomato Pickles 2014-07-22T16:04:04-04:00 2014-07-18T15:32:28-04:00 tag:foodarts.com,2012-06-12:Article33654 <a href="http://www.foodarts.com/recipes/recipes/33654/chargrilled-andouille-po-boy-with-shrimp-remoulade-cabbage-green-tomato-pickles"><img width="300" src="https://s3.amazonaws.com/b.assets.cmshanken.mshanken.com/foodarts/article/33654/THUMBNAIL/poboy.png" /></a><hr>By chef/owner Paul Fehribach of Big Jones, Chicago Paul Fehribach Big Jones, Chicago Foie Gras & Peach Cobbler 2014-07-22T16:03:27-04:00 2014-07-18T14:59:02-04:00 tag:foodarts.com,2012-06-12:Article33642 <a href="http://www.foodarts.com/recipes/recipes/33642/foie-gras-peach-cobbler"><img width="300" src="https://s3.amazonaws.com/b.assets.cmshanken.mshanken.com/foodarts/article/33642/THUMBNAIL/cobbler.png" /></a><hr>By chef Greg Biggers of Café des Architectes, Chicago Cafe des Architectes, Chicago Greg Biggers Smoked Brisket with Cornbread Puree, Baked Bean Noodle & Coleslaw 2014-07-22T16:02:50-04:00 2014-07-18T14:56:21-04:00 tag:foodarts.com,2012-06-12:Article33638 <a href="http://www.foodarts.com/recipes/recipes/33638/smoked-brisket-with-cornbread-puree-baked-bean-noodle-coleslaw"><img width="300" src="https://s3.amazonaws.com/b.assets.cmshanken.mshanken.com/foodarts/article/33638/THUMBNAIL/motobrisket.png" /></a><hr>By executive chef Richie Farina of Moto, Chicago Richie Farina Moto, Chicago School of Fish: Catching Bluefish 2014-07-22T11:08:09-04:00 1000-01-01T00:00:00-05:00 tag:foodarts.com,2012-06-12:Article33710 <a href="http://www.foodarts.com/menu/the-pros/33710/school-of-fish-catching-bluefish"><img width="300" src="https://s3.amazonaws.com/b.assets.cmshanken.mshanken.com/foodarts/article/33710/THUMBNAIL/pollinger.png" /></a><hr>Summer’s here. And with bluefish charging up the Atlantic coast, the time to harvest is now. Oceana’s executive chef (and fisherman) Ben Pollinger reports. Ben Pollinger HummDinger 2014-07-21T16:55:30-04:00 2014-07-21T16:55:24-04:00 tag:foodarts.com,2012-06-12:Article33703 <a href="http://www.foodarts.com/news/features/33703/hummdinger"><img width="300" src="https://s3.amazonaws.com/b.assets.cmshanken.mshanken.com/foodarts/article/33703/THUMBNAIL/daniel-humm-peering-from-behind-a-topiary-screen-at-eleven-madison-park.png" /></a><hr>When New York City restaurateur Danny Meyer decided to refine Eleven Madison Park, he brought Daniel Humm in from San Francisco to add some grace notes to the menu. Jim Poris The Cheese Course: Pucker Up 2014-07-21T11:08:05-04:00 2014-06-24T16:16:09-04:00 tag:foodarts.com,2012-06-12:Article33230 <a href="http://www.foodarts.com/menu/the-pros/33230/the-cheese-course-pucker-up"><img width="300" src="https://s3.amazonaws.com/b.assets.cmshanken.mshanken.com/foodarts/article/33230/THUMBNAIL/bentriver.png" /></a><hr>Sour ales are soaring in popularity, especially among brewers, but these puckery beers present a cheese-pairing challenge. Janet Fletcher Roasted Baby Beets with Pickled Mustard Seeds & Vadouvan 2014-07-18T15:37:11-04:00 1000-01-01T00:00:00-05:00 tag:foodarts.com,2012-06-12:Article33350 <a href="http://www.foodarts.com/recipes/recipes/33350/roasted-baby-beets-with-pickled-mustard-seeds-vadouvan"><img width="300" src="https://s3.amazonaws.com/b.assets.cmshanken.mshanken.com/foodarts/article/33350/THUMBNAIL/roasted-baby-beets-with-pickled-mustard-seeds-vadouvan.png" /></a><hr>Co-Chefs/Co-Owners Matt McNamara and Teague Moriarty of Sons & Daughters in San Francisco Teague Moriarty Sons & Daughters, San Francisco Matt McNamara