David Chang has two Michelin stars and intriguing views on how to cook everything from mac and cheese to lobster
Name: David Chang.
Age: 45.
Continue reading...Category Archives: Summer food and drink
Courgettes, tomatoes and amaretti: Yotam Ottolenghi’s taste of Italian summer – recipes
Slow-cooked courgettes with a toasty breadcrumb topping, a summery tomato and feta salad with lemon dressing and, to finish, a classic pick-me-up of soft amaretti with coffee sauce
Italian summer, anyone? I know! Me, too! This might not be a summer when we get to drink espresso with a little amaretti biscuit on the side in situ, but I fully intend to pretend for a good few meals. Amaretti biscuits, Italian extra-virgin olive oil, hard ricotta from Puglia, the sweetest tomatoes and most basil-y of basil leaves you can get your hands on: invest in the power of food to transport. Cin-cin!
Continue reading...Ban the burger! Ways to raise your barbecue game | Kitchen aide
Sweep aside those boring burgers and bangers, and instead let smoky veg, grilled stone fruits and knockout marinades steal the barbecue show
• Got a culinary dilemma? Email feast@theguardian.com
I always find barbecues underwhelming. Any easy upgrade ideas?
Megan, Bristol
“Vegetables and fruits are the real stars of the barbecue – this is the wisdom of the Middle East,” says chef Itamar Srulovich, whose latest cookbook, written with partner Sarit Packer, is called Chasing Smoke. “Everything that hits the grills get smoky and sweeter, even cabbage.” For something “really special”, Srulovich dresses charred wedges of the humble veg with chopped shallots, chilli and garlic, all fried in butter with a big handful of dill stirred through at the end. Steve Horrell, executive chef of Roth Bar & Grill in Somerset, meanwhile, tops charred hispi cabbage with caesar dressing or aïoli, pangrattato and parmesan, then lets it “all melt together”.
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