Slashfoodhttp://www.slashfood.comSlashfoodhttp://www.slashfood.com/media/feedlogo.gifSlashfoodhttp://www.slashfood.comen-usCopyright 2012 Weblogs, Inc. The contents of this feed are available for non-commercial use only.Blogsmith http://www.blogsmith.com/'Top Chef' to Become a Broadway Musical?http://www.slashfood.com/2011/05/02/top-chef-may-become-a-broadway-musical/http://www.slashfood.com/2011/05/02/top-chef-may-become-a-broadway-musical/http://www.slashfood.com/2011/05/02/top-chef-may-become-a-broadway-musical/#commentsFiled under: ,

Marcel Vigneron is ready for BroadwayPhoto: Valerie Macon / Getty Images


"Cats." "The Lion King." "Top Chef?"

While you might not be able to picture the Bravo reality show in marquee lights, restaurateur (and Top Chef judge) Tom Colicchio reportedly thinks the program is a natural fit for the Great White Way.

Bravo's program director, Andy Cohen, told New York magazine, "He thinks he has a great idea about doing something like that." Perhaps thinking about the hazards involved with fire and sharp knives onstage, Cohen wasn't initially sold. "I told him, 'I'm not so sure,' but he's trying to convince me!"

The magazine rounded up some reactions from former cast members, who were largely game for the idea of a Broadway production.

Marcel Vigneron had our favorite response: "Totally, of course, I'd love to do it. I'm a pretty decent dancer, I'm not gonna lie. Actually, I was cutting a rug for six hours last night. Yeah, I could definitely handle the freestyle hip-hop scenes."

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]]>top cheftop chef broadwaySlashfood EditorMon, 02 May 2011 12:00:00 ESTTabloid: Paula Deen Hiding Diabeteshttp://www.slashfood.com/2011/04/28/tabloid-paula-deen-hiding-diabetes/http://www.slashfood.com/2011/04/28/tabloid-paula-deen-hiding-diabetes/http://www.slashfood.com/2011/04/28/tabloid-paula-deen-hiding-diabetes/#commentsFiled under: ,

Paula DeenPhoto: Jason Merritt / Getty Images

Is it time for Paula Deen to lay off the fried butter? The Daily Mail has picked up on a National Enquirer report that Paula Deen was diagnosed with diabetes several years ago, yet still "continues to tout exactly the type of butter or sugar rich high-fat recipes that bring on diabetes."

A friend of Deen's told the Enquirer, "Ironically, the very thing that made her rich and famous turned her into a poster child for what could happen if you follow in her footsteps." But source says that Deen has modified her diet and eating habits, which has supposedly resulted in weight loss as well.

Interestingly enough, on PaulaDeen.com, there is a discussion board thread relating to diabetic-friendly Paula Deen recipes. Our guess? They're giving Deen's Donut Bread Pudding a wide berth. (The recipe calls for two cans of sugary fruit cocktail, a can of sweetened condensed milk, an entire stick of butter, a whole pound of powdered sugar and -- ready? -- 24 Krispy Kreme Doughnuts.)

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]]>paula deenpaula deen diabetesSlashfood EditorThu, 28 Apr 2011 13:00:00 ESTDavid Chang's Top 5 Annoying Things Restaurant Diners Dohttp://www.slashfood.com/2011/04/28/david-changs-top-5-annoying-things-restaurant-diners-do/http://www.slashfood.com/2011/04/28/david-changs-top-5-annoying-things-restaurant-diners-do/http://www.slashfood.com/2011/04/28/david-changs-top-5-annoying-things-restaurant-diners-do/#commentsFiled under: ,

Chef David ChangPhoto: Rachel Been, AOL


New York restaurateur David Chang is notoriously outspoken, which is why we were psyched to read his latest interview over at Details. After he spilled his opinions on everything from anger management to the fallacy of "farm-to-table" dining, he gave the mag his list of the 5 most annoying things diners do. Get ready for some honesty.


5. Bloggers who don't know sh*t. The top one is to say you're a blogger, right off the bat. That always gets a good laugh from the chefs.
4. Being fu**ing drunk. It's just so annoying.
3. Fake allergies.
2. Special food requests.
1. Saying they're right when they're wrong. Like when they ask for a steak to be medium-rare and it's medium-rare and they say it's not medium-rare.

Get the whole David Chang interview at Details.

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]]>David ChangSlashfood EditorThu, 28 Apr 2011 11:00:00 ESTWhat the Republican Budget Means for Food Stampshttp://www.slashfood.com/2011/04/26/what-the-republican-budget-means-for-food-stamps/http://www.slashfood.com/2011/04/26/what-the-republican-budget-means-for-food-stamps/http://www.slashfood.com/2011/04/26/what-the-republican-budget-means-for-food-stamps/#commentsFiled under: ,

federal food stamps debit cardPhoto: Joe Raedle / Getty Images


Food stamp users, prepare for some belt-tightening. Harkening back to Clinton-era welfare economics of 1996, House Budget Committee Chairman Paul Ryan has proposed a $6.2 trillion cut to annual federal deficits for the next decade. The proposal, which passed the House earlier this month and resumes legislation today as Senators return from Easter-Passover break, would have a major impact on nutritional assistance programs.

The Ryan budget plan looks to cut the federal Supplemental Nutrition Assistance Program (SNAP) by 20 percent between 2012 to 2021 by capping the open-ended system with a block-grant -- either by capping eligibility or benefits, or both. This means benefits would not fluctuate with economic need. States would instead be allotted a max.

Continue reading What the Republican Budget Means for Food Stamps

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]]>featuredfood stampsFoodStampsSNAPSupplemental Nutrition Assistance ProgramJessie CacciolaTue, 26 Apr 2011 12:00:00 ESTFrisee with Bacon and Gorgonzola Cheese: Recipe of the Dayhttp://www.slashfood.com/2011/04/26/frisee-with-bacon-and-gorgonzola-cheese-recipe-of-the-day/http://www.slashfood.com/2011/04/26/frisee-with-bacon-and-gorgonzola-cheese-recipe-of-the-day/http://www.slashfood.com/2011/04/26/frisee-with-bacon-and-gorgonzola-cheese-recipe-of-the-day/#commentsFiled under: ,

Frisee Salad with Bacon Gorgonzola recipePhoto: Stephen Davis Phillips


Frisée (or curly endive) is perfect for salads because its feathery leaves hold just the right amount of dressing. Chef Marco Canora's combination of frisée, crisp bacon strips (lardons), and a dressing made from creamy gorgonzola, bacon fat, and sherry vinegar creates a salad that has a wonderful balance of rich and tangy.

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]]>friseemarco canorasalad recipesSlashfood EditorTue, 26 Apr 2011 10:00:00 ESTItalian Food, Jonathan Waxman's Way: Cookbook Spotlighthttp://www.slashfood.com/2011/04/18/italian-food-jonathan-waxmans-way-cookbook-spotlight/http://www.slashfood.com/2011/04/18/italian-food-jonathan-waxmans-way-cookbook-spotlight/http://www.slashfood.com/2011/04/18/italian-food-jonathan-waxmans-way-cookbook-spotlight/#commentsFiled under: ,

Photo: Amazon

When chef Jonathan Waxman throws open the glass garage doors at his restaurant Barbuto (in Manhattan's West Village) on a warm spring afternoon on the far side of lunch hour, and you've just eaten a forkful of pillowy gnocchi with spinach and almonds, you'd be inhuman if you didn't turn to your mates and say, "Ah, life is good." Waxman's wood-fired oven is throwing flames, and the silver-haired chef (and former "Top Chef Masters" contestant) might himself be delivering one of his signature roast chickens with salsa verde to another bunch of customers, all of whom seem to be smiling. Barbuto just does that to you.

Jonathan Waxman has always done things his way at Barbuto -- simple, delicious, playful, and very Italian. That he isn't Italian doesn't mean a thing. He cooks like a Roman grandmother, says his business partner Fabrizio Ferri. And in his new cookbook, Italian, My Way, he shows us how to play with the classic dishes he loves (such as linguine with wild mushrooms or pizza with pancetta, tomatoes, burrata, and scallions), and amp up others, spun from a good forage or a good day at the fish market (warm dandelion greens with scrambled eggs and chives; strozzapreti with octopus, red wine, and onions).

Continue reading Italian Food, Jonathan Waxman's Way: Cookbook Spotlight

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]]>cookbooksitalian foodJonathan Waxmanjonathan+waxman+cookbookjonathan+waxman+cookbooksjonathan+waxman+pizza+dough+recipejonathanwaxmancookbookjonathanwaxmancookbooksjonathanwaxmanpizzadoughrecipeNanette MaximMon, 18 Apr 2011 15:00:00 ESTSecret Vices of Food World Celebshttp://www.slashfood.com/2011/04/18/secret-vices-of-food-world-celebs/http://www.slashfood.com/2011/04/18/secret-vices-of-food-world-celebs/http://www.slashfood.com/2011/04/18/secret-vices-of-food-world-celebs/#commentsFiled under: , ,

Photos: Rob Kim / Getty Images; Rachel Been, AOL


Ever wondered what chefs and food critics eat when they're behind closed doors? Guess what? It ain't foie gras. Our friends over at The Daily Meal asked a slew of tastemakers -- such as Alton Brown and Ruth Reichl, April Bloomfield and Mario Batali -- about their secret food indulgences, and got some surprising answers. GQ's food guru Alan Richman has a soft spot for garlicky sausage, and gets his fix with Katz's Deli's knoblewurst. We won't ask which party he's going to after he loads up on garlic.

And what does the doyenne of Italian food, Lidia Bastianich, snack on when she has a sweet tooth? Nope, not a tiramisù. Lidia joneses for Reese's Peanut Butter Cups. Frankly, so do we.

Who's the chef who loves to nosh on Popeye's fried chicken?
Discover all the food vices at The Daily Meal.

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]]>alton+brownaltonbrownchefsjunk foodthedailymealvicesSlashfood EditorMon, 18 Apr 2011 13:00:00 ESTA Peek at Restaurant Salarieshttp://www.slashfood.com/2011/04/14/a-peek-at-restaurant-salaries/http://www.slashfood.com/2011/04/14/a-peek-at-restaurant-salaries/http://www.slashfood.com/2011/04/14/a-peek-at-restaurant-salaries/#commentsFiled under: ,

chef salaries revealedPhoto: Jupiterimages


Ever wondered what an executive chef rakes in for creating your four-star meal? Zagat has a list of salary ranges for different restaurant jobs, and it may surprise you. A server at a high-end spot can bank more than the pastry chef (yes, really). And new culinary school grads may be in for a bit of a disappointment, as it's evident that no one in the kitchen is going to turn into Donald Trump -- most jobs top out under $60,000.

Want to see what the staff at your favorite restaurant is taking home? Check out the full list.

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]]>restaurant payrestuarant salariesSlashfood EditorThu, 14 Apr 2011 16:00:00 ESTTickets to Grant Achatz' Next Restaurant Selling for Up to $3000http://www.slashfood.com/2011/04/11/tickets-to-grant-achatz-next-restaurant-selling-for-up-to-3000/http://www.slashfood.com/2011/04/11/tickets-to-grant-achatz-next-restaurant-selling-for-up-to-3000/http://www.slashfood.com/2011/04/11/tickets-to-grant-achatz-next-restaurant-selling-for-up-to-3000/#commentsFiled under: ,

Next RestaurantPhoto: Next Restaurant


Need proof that Chicago diners have bought into the hype surrounding Grant Achatz' new Chicago restaurant, Next? Check Craigslist. Fans of Achatz' brand of avant-garde cooking are literally paying thousands of dollars for the privilege of eating at his newest outpost. The restaurant operates on a ticket system -- secure a ticket and you're in for a meal. But demand drives up prices, and since the seats are limited, scalpers are having a field day. Recent Craigslist postings have the coveted tickets listed for as much as $3,000. Achatz proved his cooking chops at Alinea, but he's going to have to put out some pretty impressive food to satisfy diners who ponied up that much dough.

Read the full story at The Huffington Post.

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]]>alineaGrant AchatznextSlashfood EditorMon, 11 Apr 2011 11:00:00 ESTChef Tattoos: Who's Sporting Ink In the Kitchen?http://www.slashfood.com/2011/04/07/chef-tattoos-whos-sporting-ink-in-the-kichen/http://www.slashfood.com/2011/04/07/chef-tattoos-whos-sporting-ink-in-the-kichen/http://www.slashfood.com/2011/04/07/chef-tattoos-whos-sporting-ink-in-the-kichen/#commentsFiled under: ,

food tattoosPhotos: SaRita*LaMermaid, Flickr; SusieFoodie, Flickr


If you're a savvy diner who likes to cozy up to chefs, then you probably already know one of their after-hour secrets: When the last plate is fired, many of them head to the tattoo shop.

Check any restaurant kitchen -- underneath those white coats lies a rainbow of culinary-themed tattoos, everything from knives to pot-bellied pigs. Don't feel like asking a stranger to show off their tats? Now you can just fire up your computer to see what chefs are sporting. Members of the National Restaurant Association have put together Kitchen Ink!, an online photo gallery to of the best chef body art.

Continue reading Chef Tattoos: Who's Sporting Ink In the Kitchen?

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]]>chef tattoosnational restaurant associationKristine HansenThu, 07 Apr 2011 12:00:00 ESTJamie Oliver Dishes on Food Revolution's Second Seasonhttp://www.slashfood.com/2011/04/07/jamie-oliver-dishes-on-food-revolutions-second-season/http://www.slashfood.com/2011/04/07/jamie-oliver-dishes-on-food-revolutions-second-season/http://www.slashfood.com/2011/04/07/jamie-oliver-dishes-on-food-revolutions-second-season/#commentsFiled under: ,

Jamie OliverPhoto: Jeffrey Ufberg / WireImage

It's hard not to support Jamie Oliver's Food Revolution. Yeah, it's a reality show and all, but his motive seems pure: Get people off processed junk and teach them how to cook.

For the ABC show's second season, he's taking on Los Angeles, a city that hides its addiction to burgers and donuts behind a glam Hollywood facade. The editors of YumSugar sat down with Oliver recently to get the skinny on his new season. Find out why he thinks supermarkets should be giving schools 30K a year, and what happened this season that sent four people to the hospital.


Read the full story at YumSugar.com

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]]>food revolutionjamie oliverSlashfood EditorThu, 07 Apr 2011 11:00:00 ESTMediterranean Roasted Chicken Wrap: Recipe of the Dayhttp://www.slashfood.com/2011/04/05/mediterranean-roasted-chicken-wrap-recipe-of-the-day/http://www.slashfood.com/2011/04/05/mediterranean-roasted-chicken-wrap-recipe-of-the-day/http://www.slashfood.com/2011/04/05/mediterranean-roasted-chicken-wrap-recipe-of-the-day/#commentsFiled under: ,

Mediterranean Roasted Chicken WrapPhoto: Ray Kachatorian


By incorporating his homemade hummus and tzatziki, KitchenDaily expert Curtis Stone creates a fresh and filling chicken wrap that's full of authentic Mediterranean spices and flavor. It's great for a weeknight dinner or even a hearty lunch.
Get Curtis' recipe for his Mediterranean Roasted Chicken Wrap.

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]]>chicken sandwichchicken wrapcurtis stoneSlashfood EditorTue, 05 Apr 2011 10:00:00 ESTOur Exclusive Interview with 'Top Chef All-Stars' Winner Richard Blaishttp://www.slashfood.com/2011/03/31/our-exclusive-interview-with-top-chef-all-stars-winner-richard/http://www.slashfood.com/2011/03/31/our-exclusive-interview-with-top-chef-all-stars-winner-richard/http://www.slashfood.com/2011/03/31/our-exclusive-interview-with-top-chef-all-stars-winner-richard/#commentsFiled under: ,

Top Chef winner Richard BlaisPhoto: Virginia Sherwood / Bravo


Richard Blais took home the title of Top Chef at the end of Wednesday's nights finale, and all is right with the world. After a long, surprisingly spirited "All-Stars" season, Richard, the heavy favorite, nabbed the crown -- but not without a tough fight from challenger Mike Isabella. The four-course menus both chefs created were short on gimmicks, focusing heavily on technique and flavor, and the judges came down to the wire before giving Richard the title. Find out how he prepared for the finale -- and why he says he's o.k. with being perceived as neurotic.

What did you do to prepare for the finale?
I really just kind of got back to basics. I think people expected me to come out with a laser gun or a robot to cook the food or something, but really, I was baking bread and roasting chickens. I wanted to come back to the Bahamas and emphasize that although I enjoy using some modern techniques, I can also cook with a spoon, a pot and some butter and salt and pepper. So I really focused myself and did basic cookery.

Traditionally, the judges have given contestants a lot of freedom to create what they want for the finale. Were you worried they were going to throw you a curve ball?
Going back into the final round, I think all of us were surprised that it wasn't going to be just two challenges, it was going to be four. Then also knowing it wasn't going to be three contestants left for the finale, it was only going to be two. I think the pressure throughout the whole season kept building and building. So certainly by the end of it, you know you can't control it, you're just going to have to accept that and go with it. So the final challenge was a little bit different. Go build your own restaurant -- it was surprising to me, but also thrilling. You saw on the show where I said I got goosebumps -- well, I really did. For a chef to be given the task of building your own restaurant, I mean, this is what chefs dream about on the subways or commuting back and forth to work. We're dreaming of that while we're sitting there chopping carrots or peeling potatoes.

Continue reading Our Exclusive Interview with 'Top Chef All-Stars' Winner Richard Blais

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]]>mike isabellarichard blaistop cheftop chef all starsTopChefAllStarsNichol NelsonThu, 31 Mar 2011 16:00:00 ESTAn Orgasmic Pepperoni Sauce Finale on 'Top Chef All-Stars'http://www.slashfood.com/2011/03/31/an-orgasmic-pepperoni-sauce-finale-on-top-chef-all-stars/http://www.slashfood.com/2011/03/31/an-orgasmic-pepperoni-sauce-finale-on-top-chef-all-stars/http://www.slashfood.com/2011/03/31/an-orgasmic-pepperoni-sauce-finale-on-top-chef-all-stars/#commentsFiled under: ,

Top Chef Finale Richard Blais and Mike IsabellaPhoto: Virginia Sherwood / Bravo


We have to admit, it's been a rocky season. At first, we weren't quite sure if we were invested in the notion of "all star" cheftestants from seven seasons of our favorite cooking competition show. Many of these folks weren't tops among their season -- would the hunger to win be there? Would the competitive, overconfident, back-stabbing spirit thrive?

But as we settled in with a big glass of wine for the finale -- watching Richard Blais futz around with a gigantic canister of liquid nitrogen, Mike Isabella hone his super-rustic Italian flavors, and Padma fumble around with some awkward "live" interludes from the finale afterparty -- we got that warm, fuzzy Top Chef feeling just like we do during the best seasons, and realized just how far all our friends had come this year.

You see, at first, we weren't quite sure if the stakes were high enough, what with Jen's early-season walk-off, weeks of Jamie's "who gives a crap" performance, and Fabio's oh-so-canned judge flirting. And then the proverbial almost-ran chaff fell away from the Top Chef wheat, leaving only the ones who were in it to win it -- and that's when things got really interesting. Carla proved not only to be the mega-entertaining ex-model personality we knew her to be but also a stunning purveyor of comfort food. Antonia shone as a competitor worthy of being with the best (and, in a plot twist straight out of a soap opera, ended up being Mike's cousin!).

Luckily, some of those awesome finalists at least got to be sous-chefs for the finale, although the method for choosing them was a bit unorthodox: Each eliminated All Star had to make a dish for Richard and Mike to blindly taste. Though the matching dishes to their creators was fun (no one got who they expected!), in the end, the sous-chefs ended up playing less of a part than they have in previous seasons, save for Carla's slight overcooking of Mike's dessert, and Spike's invaluable -- if totally unsubtle -- reconnaissance work for Richard ("Thomas Keller loved it!").

Continue reading An Orgasmic Pepperoni Sauce Finale on 'Top Chef All-Stars'

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]]>mike isabellarichard blaisRichard Bransontop cheftop chef all starsTopChefMichael Thomas HastingsThu, 31 Mar 2011 11:00:00 ESTIna Garten Agrees to Meet with "Make-A-Wish" Leukemia Patienthttp://www.slashfood.com/2011/03/30/ina-garten-agrees-to-meet-with-make-a-wish-leukemia-patient/http://www.slashfood.com/2011/03/30/ina-garten-agrees-to-meet-with-make-a-wish-leukemia-patient/http://www.slashfood.com/2011/03/30/ina-garten-agrees-to-meet-with-make-a-wish-leukemia-patient/#commentsFiled under: ,

Ina GartenPhoto: Stephen Lovekin / Getty Images

Oh, Ina, we knew you'd do the right thing. After a week of getting hammered online for her apparent refusal to meet with a six-year-old leukemia patient, Barefoot Contessa Ina Garten has agreed to grant the boy's Make-A-Wish request.

Last week, TMZ reported that Garten denied Enzo Pereda's requests due to scheduling conflicts, but Garten said she only learned of his requests this past weeekend. (Her spokesman says she gets "100 requests a month to support charitable causes" and can't answer them all.)

If she really wants Enzo to forgive her, she should pull out all the stops and bake up her gooey brownie pudding cake.

Get the whole story at The Huffington Post.

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]]>ina gartenInaGartenmake-a-wishSlashfood EditorWed, 30 Mar 2011 16:00:00 ESTTwitter's 15 Most Followed Chefshttp://www.slashfood.com/2011/03/29/twitters-15-most-followed-chefs/http://www.slashfood.com/2011/03/29/twitters-15-most-followed-chefs/http://www.slashfood.com/2011/03/29/twitters-15-most-followed-chefs/#commentsFiled under: ,

Paula DeenPhoto: John M. Heller / Getty Images

It hardly seems fair to judge chefs by their tweets -- after all, it's what happens in their kitchens that really matters. Still, aren't you curious who's mastered the Twitter-verse? The Daily Meal has a roundup of the 15 most followed chefs on Twitter. Does his penchant for all things raunchy help Anthony Bourdain beat out Bobby Flay? Or is Paula Dean the pied piper of the 140 character set? And where does Mr. Food Revolution himself, Jamie Oliver, fit in? Find out.

Read The Daily Meal's list of the 15 most followed chefs on Twitter.

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]]>chefs on twittertweetstwitterSlashfood EditorTue, 29 Mar 2011 14:00:00 ESTChatting with the Latest 'Top Chef All-Stars' Exilehttp://www.slashfood.com/2011/03/25/chatting-with-the-latest-top-chef-all-stars-exile/http://www.slashfood.com/2011/03/25/chatting-with-the-latest-top-chef-all-stars-exile/http://www.slashfood.com/2011/03/25/chatting-with-the-latest-top-chef-all-stars-exile/#commentsFiled under: ,

Photo: Virginia Sherwood / Bravo


Here's this week's installment of Slashfood's exclusive exit interviews with the latest "Top Chef All-Stars" contestant to get the boot. In an effort to prevent spoilers, we've included the text after the jump.

Continue reading Chatting with the Latest 'Top Chef All-Stars' Exile

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]]>Antonia Lofasotop cheftop chef all-starstop chef eliminationTopChefNichol NelsonFri, 25 Mar 2011 11:00:00 ESTCrispy Cod Nuggets: Recipe of the Dayhttp://www.slashfood.com/2011/03/25/crispy-cod-nuggets-recipe-of-the-day/http://www.slashfood.com/2011/03/25/crispy-cod-nuggets-recipe-of-the-day/http://www.slashfood.com/2011/03/25/crispy-cod-nuggets-recipe-of-the-day/#commentsFiled under: ,


Kids love fish sticks, but why serve them frozen, processed food when it's so easy to make breaded fish nuggets at home? KitchenDaily expert Lauren Braun Costello uses crushed cracker crumbs to create a crispy coating for pieces of fresh cod. The resulting golden nuggets are leagues better than anything you'll find in a box.

Get Lauren's recipe for Crispy Cod Nuggets.

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]]>fish nuggetsfish recipesfish sticksSlashfood EditorFri, 25 Mar 2011 10:00:00 EST'Top Chef All Stars' - Cracking Up Under Pressure?http://www.slashfood.com/2011/03/24/top-chef-all-stars-cracking-up-under-pressure/http://www.slashfood.com/2011/03/24/top-chef-all-stars-cracking-up-under-pressure/http://www.slashfood.com/2011/03/24/top-chef-all-stars-cracking-up-under-pressure/#commentsFiled under: ,

Top Chef Finale Part 1Photo: Virginia Sherwood / Bravo


If you wanted to see three chefs losing it -- like, epically, majestically, Charlie Sheen-ishly losing it -- all you had to do was turn on Bravo this week. There, you could witness a textbook example of psychopathia culinarus: nervous laughing, pacing, sweating bullets, bags under eyes, nausea on the verge of projectile vomiting -- sometimes all in the same scene. Our friends at Bravo edited this one for maximum tension, to be sure.

We expect surprises when we're down to the final three, but this was ridiculous. First up was the Quickfire, where the now-overconfident Mike was allowed to further hone his mind-messing skills by getting to choose one of three classic Top Chef challenges for his competitors. His "gift" to Antonia: Cook using only canned food. Meanwhile, Richard bequeathed the "one pot" challenge to Mike (which, as Antonia pointed out, was a massive mistake -- it meant he could choose any ingredients he wanted!).

We're not exactly sure how much we'd stress over a Quickfire at this point in the game, and it seemed as though our trio might've just sailed right through it -- were it not for Padma throwing them a few curve balls: Don't use utensils (Mike), tie one hand behind your back (Richard), cook with a former cheftestant attached at the hip (Antonia and Carla).

When all was said and done, guest judge Wolfgang Puck seemed to be judging on a steep curve, taking into consideration the chefs' handicaps. Richard's hot dog pieces on roti bread was too "ketchupy," Antonia's shrimp broth was a bit overseasoned, and Mike's pork shoulder was not cooked long enough in his malfunctioning pressure cooker. Regardless, Mike took home yet another win.

Continue reading 'Top Chef All Stars' - Cracking Up Under Pressure?

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]]>top cheftop chef all-starstop chef eliminationMichael Thomas HastingsThu, 24 Mar 2011 11:00:00 ESTBeef Stir Fry: Recipe of the Dayhttp://www.slashfood.com/2011/03/24/beef-stir-fry-recipe-of-the-day/http://www.slashfood.com/2011/03/24/beef-stir-fry-recipe-of-the-day/http://www.slashfood.com/2011/03/24/beef-stir-fry-recipe-of-the-day/#commentsFiled under: ,


Looking for an unusual weeknight dinner? Check out this beef stir fry from KitchenDaily expert Marcus Samuelsson -- it's known as "tibs" in Ethiopia. It's relatively easy to make, since everything is cooked in one pan. Red onions, cardamom, ginger and other aromatics give this dish intense flavor. In Ethiopia, this dish would be eaten with injera bread, but if it's not available in your area, he suggests using sourdough. He places a few slices at the bottom of a bowl, then tops it with the stir fry.


Get Marcus' recipe for Beef Stir Fry.

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]]>beef stir frystir frystir fry recipesstir-frySlashfood EditorThu, 24 Mar 2011 10:00:00 EST