"Tyler Florence" news and stories

KitchenDaily expert Tyler Florence deconstructs a classic Beef Wellington to shrink prep time and maximize flavor. Made with buttery puff pastry, tender beef tenderloin, and wild mushrooms, it's
just as impressive -- and delicious -- as the original.

Get Tyler's New Wellington recipe.

What could possibly make a BLT better than it already is? Grilled skirt steak and homemade basil mayo, that's what. Once you've tried Kitchen Daily expert Tyler Florence's take on the classic, you'll never look at a sandwich the same way again.

Get the recipe for Tyler's Skirt Steak BLT.

Last year Slashfood launched the The 10 Hottest Men in the Food Industry and boy, did we hear about it! From commenters all over, everyone had an opinion. This year, we opened up the polls to our readers and let you decide who would make our final top 10 list.

Narrowing down 30 names to 10, after the jump, see who made the list again, and find out who, surprisingly, is our (possibly not-so-hot) hottest man of 2011.

Tyler Florence gives his tender pot roast an Italian flourish by serving it with a creamy risotto. The braising stock from the roast adds an additional layer of flavor, as the meat is cooked with carrots, onions, celery, and herbs, as well as red wine. It's a hearty dish to vanquish winter's chill, without a doubt, but it's also a dish with style.

Recipe for Tyler Florence's Pot Roast Risotto.

Watch Tyler Florence prepare the pot roast risotto in this how-to video.

"Did you know you could have this much fun between two slices of bread?" asked chef Tyler Florence during Sunday's New York City Wine & Food Festival's Ultimate Sandwich Showdown (sponsored by Breville USA and Hellmann's mayonnaise). Florence played host as New York chefs pulled out all the stops to make the dream sandwich, using everything from lobster to oxtail to Italian-style pork loin. To vote, attendees dropped tokens they were given into mayonnaise jars placed at the sandwich-maker of their choice.

In the end, it was Blue Ribbon's bone-marrow and oxtail marmalade sandwich with a side of cucumber salad that took the Showdown's best-in-show, and Florence presented the chefs and staff with a $2,500 prize.