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- Kev (41)
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Recent Posts:
- Thai Coconut Sweet Potato Soup with Cilantro Peanut Pesto
- Perennial Essences of an Indian bowl
- Fettuccine w/ Broccoli & Fresh Lemon
- Pork Loin & Ramen Bowl
- Sous Vide Chicken w/ Saffron Cream
- Classic Eggs Benedict to End the Year the Right Way
- Roasted Spiced Butternut Squash w/ Coconut Oil
- The Great Chinese Chalupa Disaster
- The King of Beaujolais Nouveau
- Pork Loin stuffed w/ Soppressata, Provolone, Spinach, Portobello, & Roasted Red Pepper- Sous Vide Style
- Grilled Pizza w/ Smoked Salmon, White Bean Puree, Pickled Pepper & Onion, and Goat Cheese
- Pan Roasted Brussel Sprouts for the Unbelievers
- Climate Change & Food- Your Choice
- Creamy Polenta w/ Wild Mushrooms, Roasted Radicchio, & Pancetta
- A Vegan Thanksgiving
- GMO Salmon Approved for Food in U.S. … Kill Me Now
- The Perfect Steak
- Is this like the Chef version of Cribs? B.S.!
- Pad Thai Perfection!
- Jamie Oliver Throwback
- 5 Ages & Textures of Parmigiano Reggiano
- Food Waste with John Oliver
- Why Does Spicy Food Hurt?
- American Kids Try School Lunches from Around the World
- It’s Official- Food + Chef Magazine is Now on Google Play!
- How to Live with an Alcoholic
- The Perfect Lunch: Falafel from Taïm in NYC
- How Food Made Us Live Off Grid
- How to Open a Bottle of Wine Without a Corkscrew
- Apparently Ping Pong is Hilarious
- A Chef and A Chateau
- René Redzepi Shows Us How to Make the Noma Dish: Vintage Carrot and Camomile
- Restaurant Owner with Down Syndrome will Make Your Day!
- A Visit to Chautauqua County
- Back to the Start
- Robo Chef is Pretty Awesome if You Ask Me
- Dirty Girl Produce
- Add Bacon for Tasty Vasectomy
- Top Food Destination City
- Scrambled Brain
- A Little Smoke with Your Smoked Salmon?