- Food on Film: The Dinner of Doom
- Food on Film: What Chunk Ate
- A Cajun Christmas: Shrimp, Chicken and Sausage Gumbo
- Don't Mess with the Icebox Cake
- Citrus Mushroom Risotto with Spicy Garlic Shrimp
- Food on Film: Fava Beans and a Nice Chianti
- The Debate: Ketchup on Eggs
- RECIPE - Chicken Cacciatore
- Best. Tomato Sauce. Ever.
- @Ben_Abernathy Let them know, if they need someone to head up Pixar NYC, I'm available. 3 days ago
- @Ben_Abernathy Lucky man. 3 days ago
- Also on the catering front, someone just referred to couscous as "brownballs." #hugeimprovement 1 week ago
- #CannoliDip: that thing where caterers are too lazy to make cannolis, and instead break up the shells and put the filling in a bowl. 1 week ago
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Tag Archives: Richard Blais
And although part of me wishes his last name was “Blaze” and he secretly fought crime with a combination of modern gastronomical techniques and hair product, that’s just not him. The guy is a beast in the kitchen, but one of the most cordial, approachable of the new rank of “food celebrities.”
How do I know this? I actually got a chance to meet the winner of Top Chef All-Stars last week at the National Pork Board’s pop-up Pork Inspiration Cafe.