Best of the Forum: Honoring Boulud, Nailing Nopal, and an Exciting Announcement

Lobster-Pinwheel-UGC

Welcome to Best of the Forum (BotF), a series in which we highlight fascinating bits from the ongoing conversations happening among our awesome community of cooks. Let’s get to it.

Daniel Boulud and You

Designing a dish from scratch is super-satisfying and empowering, but sometimes the inspiration fairy disappears on an all-inclusive trip to Cabo (You know—strawberry daiquiris, a Jennifer Weiner novel, perhaps some light flirtation with that one beardy bartender from the poolside tiki hut.), leaving you SOL for dinner ideas.

Woah, woah, woah there, buddy. No need to fire up a frozen pizza just yet. Instead, turn to a favorite chef for inspiration. That’s what always-on-point community member Lennard did to create the whimsical homage to Chef Boulud you see above.

Nopal? No problem.

ChefSteps member Marc took to the forum this week to ask for advice on working with fresh nopal—aka prickly pear cactus. “Duh,” says the inspiration fairy, freshly tanned and noticeably tipsy from the complementary cocktails aboard her return flight (middle seat, US Weekly, a Caesar salad topped with jiggly chicken strips bearing faux grill marks) . “Put that cactus in your cocktail!” She has a point—prickly pear margaritas are rarely a bad idea, to be sure. But nopal can also be tossed in a salad with shrimp, mixed into salsa, grilled whole, and so much more.

Whatever you do with those spikey paddles, take advantage of forum friend Joyce’s easy prep method, beautifully photographed here.

Get embed with us!

Exciting announcement from our dev team: You can now embed ChefSteps recipes directly to your blog or website, and they’ll look all pretty too. Go! Play! Inspire yourself! Judging by the look of things, that fairy’s going to need a few days to recover.

You love to cook, they love to cook—y’all should really get together and talk about it. Join ChefSteps today to get in on the conversation.