Adventures in Doughnutland.
Martin, Melissa M.: Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou
Lee, Lara: Coconut & Sambal: Recipes from my Indonesian Kitchen
Chauhan, Maneet: Chaat: Recipes from the Kitchens, Markets, and Railways of India: A Cookbook
McDermott, Kate: Pie Camp: The Skills You Need to Make Any Pie You Want
Lee, Lara: Coconut & Sambal: Recipes from my Indonesian Kitchen
Kimber, Edd: One Tin Bakes: Sweet and simple traybakes, pies, bars and buns
Clark, Letitia: Bitter Honey: Recipes and Stories from Sardinia
McDowell, Erin Jeanne: The Book on Pie: Everything You Need to Know to Bake Perfect Pies
Michael Solomonov: Federal Donuts: The (Partially) True Spectacular Story
Chris Cosentino: Offal Good: Cooking from the Heart, with Guts
Deb Perelman: Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites
Samin Nosrat: Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
Michelle Tam: Ready or Not!: 150+ Make-Ahead, Make-Over, and Make-Now Recipes by Nom Nom Paleo
Lee Brian Schrager: America's Best Breakfasts: Favorite Local Recipes from Coast to Coast
Jacqueline An: An: To Eat: Recipes and Stories from a Vietnamese Family Kitchen
Carolyn Phillips: All Under Heaven: Recipes from the 35 Cuisines of China
Alexandra Stratou: Cooking with Loula: Greek Recipes from My Family to Yours
Meathead Goldwyn: Meathead: The Science of Great Barbecue and Grilling
Actually Tony Fadell (originator of the ipod and founder of Nest) shares the first secret and three great tips in this thought provoking TED talk.
Years Past
May 15, 2005
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
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An inspiring and informative TedxCLE talk from Jeremy Umansky. Thanks to Rich for sending it our way.
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
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FYI Philly came to Stockton Market and, among other things, tried Curiosity Doughnuts (and fried chicken).
Years Past
April 10, 2006
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
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It's been a while since we've put an inspirational TED talk up here. Adam Galinsky has a life lesson that we can always use a refresher on, how to be assertive and likable.
Years Past
March 11, 2006
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
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This talk is longer than the ones we usually put up here and totally worth the time. It is entertaining and inspiring. We haven't read Tim Ferriss' books (yet) but we both signed up for his podcast after watching this video. If you like it I recommend checking out the rest of Chase Jarvis' series 30 Days of Genius for free on Creative Live.
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
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Einav Gefen is someone whom we admire both personally and professionally. She is the corporate chef at Unilever, a very large corporation that manufactures a wide range of food and personal care products. This is a short, straightforward talk that will give you some insight into why she is passionate about her job and how she is trying to change the world, one bite at a time. If the big companies are finally embracing sustainability, then clearly every consumer can make a difference.
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
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A great Ted talk by Jeff Iliff explaining what happens in your brain after you go to sleep.
Years Past
June 7, 2005
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
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A lesson from two sisters on leadership and empowerment via TED. We all have a spot in our homes where we stow plastic supermarket bags, even those of us who try to utilize re-usable bags for most of our shopping. Have you ever thought about where they all end up? I can't say that I did, before I saw this video.
Years Past
March 6, 2005
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
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I loved this talk by Elle Luna. It is for everyone.
Years Past
February 18, 2005
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
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An inspiring look at the work of an artist who chose to do things from a different perspective: Jason deCaires Taylor via Ted.
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
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A timely Ted Talk, from Paul Greenberg, author of Four Fish and, his most recent book, American Catch: The Fight For Our Local Seafood, to help us make good choices as we gear up to celebrate our seven fishes feast this Christmas Eve.
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
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This conversation between Marie Forleo and Elizabeth Gilbert is a little longer than most of the videos that we put up here but it is worth watching to the very end. It will make you laugh and it will inspire you to do more, and maybe, download GIlbert's new book on creativity: Big Magic. That's what I did.
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
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Just in time for the weekend, an interesting perspective on sound that will make you hear the world in a whole new way. A TED talk from Mekit Hadero.
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
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A TED talk by Jennifer 8 Lee about the origins of Chinese food in America.
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
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A timely TED talk from Bel Pesce. It's the perfect reminder of what not to do to get what you want.
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
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Performed by John Legend via Ted:
True Colors
You with the sad eyes
Don’t be discouraged
Oh I realize
It’s hard to take courage
In a world full of people
You can lose sight of it all
And the darkness, inside you
Can make you feel so small
But I see your true colors
Shining through
I see your true colors
And that’s why I love you
So don’t be afraid to let them show
Your true colors
True colors are beautiful,
Like a rainbow
Show me a smile then,
Don’t be unhappy, can’t remember
When I last saw you laughing
If this world makes you crazy
And you’ve taken all you can bear
You call me up
Because you know I’ll be there
And I’ll see your true colors
Shining through
I see your true colors
And that’s why I love you
So don’t be afraid to let them show
Your true colors
True colors are beautiful,
Like a rainbow
So sad eyes
Discouraged now
Realize
When this world makes you crazy
And you’ve taken all you can bear
You call me up
Because you know I’ll be there
And I’ll see your true colors
Shining through
I see your true colors
And that’s why I love you
So don’t be afraid to let them show
Your true colors
True colors, true colors
’cause there’s a shining through
I see your true colors
And that’s why I love you
So don’t be afraid to let them show
Your true colors, true colors
True colors are beautiful,
Beautiful, like a rainbow
Songwriters: Billy Steinberg / Tom Kelly
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
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A TED talk by David Griffin. This will make you think.
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
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A TED talk from Dana Cowin. Short and sweet and totally on point. Though I have to say that I wish my local stores marked down ugly produce. We could do great things on a budget if they embraced this trend.
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
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Three minutes of wisdom from Richard St. John. Everyone has time for that.
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
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Like the blood orange, the outside view only offers a glimpse of what's inside. Today I'm at the Cherry Bombe Jubilee. I have the pleasure of moderating a panel with some of the country's most fascinating chefs: Dominique Crenn, Iliana Regan, Elise Kornack, and Anjana Shanker. Since not everyone reading this will be able to be at the conference, I thought I would share our twitter feeds. Follow along with each us throughout the day and explore what we discover.
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
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While researching plating techniques for an online course I'm going to be teaching for NECI, I came across this video. I enjoyed it so much that I knew I had to share it here with you. It's from The Art of Plating. The Chef's Cut: The Art of Kaiseki with Niki Nakayama, the video is a combination of plating and philosophy. I found it inspiring and it's definitely worth a few minutes of your time.
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
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How do you make toast?
Visualization as a pathway to problem solving in groups.
Fascinating stuff and immediately applicable in any business. I think the process of getting a group to relax enough to draw with each other is the first step in breaking down barriers to communication.
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
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A Ted talk from Angela Lee Duckworth on what it really takes to succeed.
Years Past
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A glimpse inside the Sun Noodle Factory via Potluck Video.
Years Past
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Why we love repetition in music - Elizabeth Hellmuth Margulis via TedEd.
Now carefully apply this to the way we cook.
Certain elements on a menu make people feel good, regardless of what they're presented with.
It's why new techniques are often folded into interpreations of old favorite dishes.
We order the things we are familiar with because they make us feel good.
Repetition, it's what's for dinner.
Years Past
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From Thomas Keller via TEDxEast 2010, from a series on Interconnectivity. "I am the coach." "Try to be a little better every day." Watch the whole video to see what he's learned.
One of the best meals we've ever shared was at Per Se in New York City with Jonathan Benno at the helm. It's the meal we are reminded of when we experience something notable and wonderful at other restaurants. It was Thomas Keller's definition of a success.
Years Past
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Peter Reinhart is one of our favorite writers on baking bread. He makes bread baking seem easy, approachable, and practically inevitable. When you read his books or listen to him speak he makes you want to bake. Passion will do that.
Years Past
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Serious Inspiration. Thanks to Gavin Kaysen for sharing via Twitter.
Years Past
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Marian Bechtel talks about the power of embracing your crazy ideas. A talk from TEDx Teen that applies to everyone.
Years Past
May 17, 2005
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I found this 2-part video essay from Delve on Paperback Writer. It's a great reminder that true success takes time, experience, and patience. Just what I needed today.
Years Past
May 6, 2010
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We've had some interesting conversations on Twitter lately about pursuing passion. The idea of doing what you love for a living is one of endless fascination because we all want to love what we do. Of course that doesn't mean it won't be difficult. It means that you are inspired enough by your daily activities to overcome obstacles and solve problems because it makes you happy to do it. That's a pretty lofty goal and sometimes the hard part is defining what you want to do and, more commonly, the hardest part is making it a reality. Truthfully it often comes down to your ability to sell. You're selling your passion to other people so they will pay you to do it. Sounds so simple as long as you're willing to put yourself out there to make it happen.
A few years ago I was invited to a cocktail party/meeting of Les Dames de Escoffier in Manhattan. I hadn't seen that particular friend in several years though we had reconnected via Twitter and I was feeling restless. Amaya was at an age where I finally felt comfortable sneaking away for an afternoon and evening and not being able to return quickly if needed. She spent the day with Dad and I hopped on a train into the city. I grew up in New York City and though I may never live there again, it always feels like coming home. Hanging out in Washington Square Park before the event, people watching and enjoying the afternoon, I was reminded that no matter how much changes in the city the core of it remains the same.
The event was exactly as I expected, several big names and semi-familiar faces, all of whom seemed to know each other quite well. It was wonderful to reconnect with my friend but I was reminded of how little I enjoy social events where I have to introduce myself to everyone. That's sounds terrible, doesn't it? Alex is very good at networking at these kinds of gatherings. He always has a smile and something to say to everyone he meets. That is not one of my special talents. One of the older ladies who noticed my discomfort gave my the eye and said "You know dear, you only get out of these events what you put into them. If you stand on the sidelines all night you may have wasted a trip." It was a fair assessment and one I took to heart. I still hate going to events with more strangers than friends, but now I try to remind myself that if I put some effort into things I can become the person who makes the introductions rather than trying to find a way to break into a conversation. I enjoy bringing people together, that is one of my talents. I just need to be comfortable enough to do it.
This Ted talk seemed somewhat timely given those recent conversations about pursuing our passions. Perhaps it's a good time to mention that we are planning to evolve our approach to workshops and create more small group classes to bring people together. While the one on one workshops are special, we want to focus more on interaction, bringing people together in a kitchen to share ideas, learn new techniques, and revisit old ones in a small hands-on environment because chefs learn best by cooking. You'll learn more about this soon. In the meantime here is a great talk by Sally Hogshead about how to fascinate your audience.
Years Past
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An important Ted talk by Lindsay Lusher Shute, an independent farmer and co-founder of the National Young Farmer's Coalition.
Years Past
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"Go for what you want."
Barbara Lynch talking about guts at the Mad Symposium.
"Get out of the box."
Years Past
February 8, 2005
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Two videos in one week? Yup. They are totally different and this one I found via Chuck Wendig's website. It's about creativity and we're always looking for a little more of that around here. Less than five minutes of your time for a little bit of light-hearted yet serious inspiration.
Where would your keys take you?
Years Past
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This one is about food and really should be watched by all of us. Those of us in the business know a lot about food waste, what we don't know is how to solve the problem. We all want the best and most beautiful ingredients but what do we do with everything else? The first step is identifying the problem, the next step is figuring out how to get the most flavor out of every ingredient and putting as much as possible on the plate.
Years Past
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It's video five because ketchup is a classic. We love the original Heinz so much that we were inspired to try and make our own. It's a relatively painless process and the results are totally worth the effort.
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For the fourth video we decided to go with something sweet. Pistachio brittle is a favorite of ours and hopefully it will become one for you too. In the recipe we use a combination of white and brown sugar, if you prefer, you can easily substitute all white. The flavor will be slightly different and equally delicious.
Pistachio Brittle
1/2 cup light corn syrup
1/4 cup water
1/2 cup sugar
1/2 cup brown sugar
1/2 teaspoon salt
1/2 cup butter, diced
1 1/2 cups raw, unsalted pistachios
1 teaspoon baking soda
Combine corn syrup, water, sugar and brown sugar in a heavy sauce pan. Bring to a rolling boil. Turn off the heat and add salt and butter. Over medium high heat, stirring occasionally, cook till the caramel reaches 280 degrees Fahrenheit (soft crack stage). Turn off the heat and add pistachios, stirring to combine with the caramel. Return to medium heat and cook until the candy reaches 305 degrees (hard crack stage). Remove from heat and stir in the baking soda. Pour the hot brittle out on to a sheet tray lined with either a silpat or buttered foil. Let cool to room temperature.
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We love our rib eye. Whether we roast it whole or break it down, the flavor and richness are always an indulgence. In our second video we share our technique for breaking it down.
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