Food Arts Recent Articles 2014-07-28T10:51:10-04:00 Copyright2014, M. Shanken Communications tag:foodarts.com,2012-06-12:2014-07-28T11:01:50-04:00 Bacon Bloody Mary 2014-07-28T10:51:10-04:00 2014-06-24T13:58:29-04:00 tag:foodarts.com,2012-06-12:Article33225 <a href="http://www.foodarts.com/drinks/drink-arts/33225/bacon-bloody-mary"><img width="300" src="https://s3.amazonaws.com/b.assets.cmshanken.mshanken.com/foodarts/article/33225/THUMBNAIL/bloodymary.png" /></a><hr>By bar manager Anthony Sferra of Sweet Chick, New York City Anthony Sferra Sweet Chick, New York City Sweet Chick Fried Chicken 2014-07-28T10:48:33-04:00 2014-07-15T11:53:39-04:00 tag:foodarts.com,2012-06-12:Article33468 <a href="http://www.foodarts.com/recipes/recipes/33468/sweet-chick-fried-chicken"><img width="300" src="https://s3.amazonaws.com/b.assets.cmshanken.mshanken.com/foodarts/article/33468/THUMBNAIL/friedchicken.png" /></a><hr>Courtesy of Sweet Chick, New York City Sweet Chick, New York City 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 Fig & Olive, West Hollywood, California Pascal Lorange 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 Teague Moriarty Matt McNamara 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 David Posey Blackbird, Chicago 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 Greg Biggers Cafe des Architectes, Chicago 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 Moto, Chicago Richie Farina 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