From Mind of a Chef: Chef David Kinch of three Michelin star Manresa in Los Gatos, California prepares Salmon with Sweet Hot Mustard. When baked in the oven, this mustard glaze produces an easy to make, elegant sauce on the fish.
Many thanks and credit to David Kinch, Mind of a Chef, Breville, and everyone else involved in the making of this video. Please share the Midnight Snack with your friends and start cooking!
From Mind of a Chef: Daniel Boulud of Daniel in NYC joins Gabrielle Hamilton of Prune in NYC to prepare and discuss his Poulet à la Crème recipe.
Many thanks and credit to Mind of a Chef, Daniel Boulud, Gabrielle Hamilton, and everyone else involved in the making of this video. Please share the Midnight Snack with your friends and start cooking!
From Mind of a Chef: Magnus Nilsson of Fäviken joins his former mentor, Pascal Barbot of Astrance to create a delicious dessert consisting of rhubarb, strawberry and elderflower.
Thanks and credit to Mind of a Chef, Magnus Nilsson, Pascal Barbot, and everyone else involved in the making of this video. Please share the Midnight Snack with your friends and get cooking!
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From Mind of a Chef: Magnus Nilsson of Fäviken joins his former mentor, Pascal Barbot of Astrance to create a delicious dessert consisting of rhubarb, strawberry and elderflower.
Thanks and credit to Mind of a Chef, Magnus Nilsson, Pascal Barbot, and everyone else involved in the making of this video. Please share the Midnight Snack with your friends and get cooking!
Enter your email below to get the latest news from ChefSteps, and join our culinary community for recipes, techniques, and lively discussion.
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From breville: Mind of a Chef Techniques with April Bloomfield—some folks may pale a bit when they hear “Chicken Feet” but toss just about anything in sizzling oil and it becomes crispy, sticky, and deliciously addictive. Add a generous sprinkling of salt and some pasilla chile powder to convert any lingering doubters.
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Many thanks and credit to Breville, April Bloomfield, Mind of a Chef, and everyone else involved in the making of this video.
From Breville and Mind of a Chef Techniques: Chef Sean Brock of Husk and McCrady’s in Charleston, SC, prepares Oysters with Bottarga and Lemon Scallion Butter—just-warmed oysters bathed in their shells with a melted compound butter and a generous grating of bottarga. Click for the recipe!
Thanks and credit to Breville, The Mind of a Chef, Sean Brock, and everyone else involved in the making of this video.
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