Cook the Book: 'The Family Meal'

For the most part, I think people probably imagine cooks and front of the house staff to eat really amazing staff meals but most often it's not very good. I've worked in a few kitchens and most of the time the food is pretty mediocre because everyone is rushing to get prep finished before service. The best thing I ever had and would eat any day is a Southeast Asian style spicy chicken red curry that was thickened with peanuts. It was delicious over rice!

Giveaway: 'The Food Network South Beach Wine & Food Festival Cookbook'

Galbijim - braised short ribs

so tender and delicious!!

What is the best garlic press? I need a new one!

Rosle garlic press!! Very sturdy and easy to clean. Definitely worth the price tag. The press part pushes out completely to clean.

Seriously Delicious Holiday Giveaway: Russ & Daughters Brunch Package

Since I can't get a decent bagel with lox in LA, my favorite thing to eat for brunch is tonkotsu ramen.

Serious Eats Staff Picks: Favorite Chocolate Candy Bars

Milka with hazelnuts is the best!!

Got Leftover Bagels? Turn Them Into French Toast

I do this all the time. It's also good with butter and jam instead of maple syrup.

David Chang's darkest secrets are out

I think this is what is expected with chefs becoming celebrities and the media coverage going beyond the food that is produced.

Cutty's Brings a Signature Sandwich to Boston

We just tried this place and it was just ok. The roast beef was a good deal at $7, but the spuckie was just eh... There wasn't enough meat in the spuckie and I didn't particularly like the carrot in the sandwich.

I'm excited to be moving out of Boston to the west coast where I will actually be able to go to great restaurants.

The United States of Pizza: Where to Eat Pizza in California (Part 2, Southern California L.A.)

What about Pizzeria Ortica?? I personally think it's much better than Antica Pizzeria. Definitely worth the drive to the OC.

Mint Ice Cream Recommendations?

I second the Ben & Jerry's Mint Chocolate Cookie!! Highly addictive... It's so hard not to finish the whole container.

Any tips for starting a career in the food industry?

Thanks everyone so much for your advice!! I have lots of thinking to do... Ideally I would like to get a position working more on the business side, but I thought that in order to get to that side I might need to first understand BOH operations. I do love the food industry and cooking, but I know that my end goal is not to be an executive chef. I thought the certificate program would help to prove my culinary knowledge for the business side of the industry.

What Weird Family Foods Did You Grow Up Thinking Were Normal?

My grandparents often ate lime jello with cottage cheese that had pineapples in it. I still eat it to this day! Sounds weird but you must try it! My grandmother also used to put sugar on tomatoes and jelly on saltines. She also often made oxtail soup. So good!

My dad's Japanese so I loved ikura as a child, while most kids thought it was gross. One of my comfort foods is ikura over rice... mmmm...

Must eats in NYC (even if you are travelling with picky eaters)

I'm taking my father-in-law and sister-in-law for a long weekend to NYC. They're not adventurous eaters and definitely not foodies. Pretty much your meat & potatoes kind of folk from a small town in the Midwest. I just got them to try sushi recently, which they thought was ok and they surprisingly liked Indian food. Their favorite cuisines are probably Italian, America, Chinese, and Mexican.

What are some places that will showcase the amazing food in NYC? We'd prefer to not exceed $50 per person for dinner and probably no more than $25 for lunch. Any suggestions?

Moderately priced NYC restaurant for dinner

I'm looking for a good place to have a dinner with 10-12 friends. We're looking to spend no more than $20-25 per entree. Any type of cuisine is welcome, but my initial thought was Otto. I think they don't take reservations under 12 for more than a month in advance. Any suggestions?

Any tips for starting a career in the food industry?

I'm currently debating the Culinary Arts Certificate Program at Boston University. I'm wondering if it is worth it to do the program or to enter the industry and get experience in lieu of the program? The only issue is that I really don't have any culinary work experience as I work for a large corporation and so it might be hard to get my foot in the door. Any thoughts or advice?

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