Author: Tim (page 82 of 113)

This is the fourth installment of The Cutting Edge’s new article series: Hot Kitchens, Hot Knives! Cooks and foodies almost love geeking out about their knives as much as they love food (and at times, even moreso!), so we’ll be sitting down with chefs, kitchen crews, and bloggers all across the world to ask them about their knife collections and the culinary workhorses that they know and love. Check out this series every Tuesday if you want to find out what kind of heat the guys and gals in the kitchen are packing in their knife rolls.

With 20 years of globetrotting and culinary experience under his belt, Chef Jason Wilson has the kind of insight into kitchen knives that few possess. Since its opening in 2005, Wilson’s restaurant, Crush, has earned him accolade after accolade from the James Beard Foundation, Food & Wine magazine, and others for his commitment to high-quality ingredients and the inventive and whimsical ways in which he and his team make them all work together. If you’re ever in Seattle, stop by Crush just to check out Wilson’s Bacon and Eggs dish, an orgasmic combination of local meat with smoked Steelhead salmon roe, bourbon maple syrup, and parsnip flan.

We’ve got Chef Wilson’s kitchen knife insights, which alternate between straightforward and downright mystical (in an awesome way), after the jump! Continue reading

This is the third installment of The Cutting Edge’s new article series: Hot Kitchens, Hot Knives! Cooks and foodies almost love geeking out about their knives as much as they love food (and at times, even moreso!), so we’ll be sitting down with chefs, kitchen crews, and bloggers all across the world to ask them about their knife collections and the culinary workhorses that they know and love. Check out this series every Tuesday if you want to find out what kind of heat the guys and gals in the kitchen are packing in their knife rolls.

Luisa Weiss is the brilliant mind behind The Wednesday Chef, a gorgeously shot and executed culinary blog. It’s been featured as one of Gourmet magazine’s favorite food blogs as well as on The Sunday Times’ list of the 50 best food blogs in the world. The blog chronicles Weiss’s adventures cooking along with recipes she’s hand-picked from the internet, books, and newspapers, as well as her struggles with finding just the right meals for her little son, Hugo. She’s also penned a sensational recipe-filled memoir called My Berlin Kitchen. No matter what the subject, she handles it all with a sense of humor that we really appreciate.

Naturally, we figured she’d have a lot to say about her knife collection. More on that after the jump! Continue reading

This is the second installment of The Cutting Edge’s new article series: Hot Kitchens, Hot Knives! Cooks and foodies almost love geeking out about their knives as much as they love food (and at times, even moreso!), so we’ll be sitting down with chefs, kitchen crews, and bloggers all across the world to ask them about their knife collections and the culinary workhorses that they know and love. Check out this series every Tuesday if you want to find out what kind of heat the guys and gals in the kitchen are packing in their knife rolls.

Chef Amber Shea Crawley

Thanks to a mix of know-how, persistence, and pure moxie, 27-year old Chef Amber Shea Crawley has fought her way to the top of the food blog charts to bring her raw-ish and vegan food expertise to the adoring masses. Her blog, Chef Amber Shea, features consistently awesome content and recipes that befuddle as well as impress. And her cookbooks, Practically Raw and its dessert offshoot, are chock-full of recipes that the everyman can enjoy. Check them out if you’re sick of Cheetos. And no, cold pizza does not count as a raw food.

Here’s what she has to say about her knife collection, after the jump.

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This is the first installment of The Cutting Edge’s new article series: Hot Kitchens, Hot Knives! Cooks and foodies almost love geeking out about their knives as much as they love food (and at times, even moreso!), so we’ll be sitting down with chefs, kitchen crews, and bloggers all across the world to ask them about their knife collections and the culinary workhorses that they know and love. Check out this series every Tuesday if you want to find out what kind of heat the guys and gals in the kitchen are packing in their knife rolls.

(Left to right: Matt Bossie, Greg Augarten, and Kelly Pickett)

Though they’re 1,305 miles away from the Big Apple, the crew at Pizza Delicious in New Orleans, LA slings the most faithfully New York-style pizzas this side of the Mason-Dixon. The crew at Pizza D is the new hotness in the New Orleans food scene, and legions of ex-New Yorkers and Confederate deserters have embraced their super sexy pies, homemade pasta, and garlic knots. You can read about their favorite knives below the jump.

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