Trends in cooking come and go. But in the world of desserts, creme brulee has real staying power. The thick, cool, creamy custard (creme) nestled underneath a brittle topping of burnt (brulee) sugar has such an elemental appeal that it's a perennial favorite.
In spite of the dessert's popularity, however, I haven't really seen it catch on in ...Read more
In so many areas of life, you have probably heard some version of the saying that "little things can make a big difference." That is certainly true in good cooking.
You'd be surprised by the number of times guests in my restaurants ask me why a dish tastes so good. They ask, "What's your secret?"
Much of the time, the secrets amount to nothing...Read more
Exactly 22 years ago, I was invited to create the food for the premiere party of a blockbuster summer film unlike anything the movie-going public had ever seen. No, it didn't feature spaceships flying through the galaxy or dinosaurs run amok. It was just the story of a simple man who lived an extraordinary life -- a life he summed up by ...Read more
Apart from the holiday season, of course, summer seems to be the busiest time of the year. But unlike food-centered fall and winter celebrations, from June through August people want to get out of the kitchen as much as possible.
Many memorable summer meals are cooked outdoors. Those prepared in the kitchen tend to be quicker. Not only are we ...Read more
On the hottest summer days, sometimes all you feel like eating is something light and refreshing. Salad certainly matches that description; and yet, mixtures of leafy greens and other vegetables aren't necessarily what comes to mind first when you want to satisfy hunger.
That's why I think Caesar salad makes one of the best choices. The recipe ...Read more
What are you serving as appetizers when you entertain outdoors this summer?
Too often, grill cooks think only about their main courses and maybe side dishes like grilled vegetables and old standbys like potato salad or coleslaw. When it comes to first courses, though, most default to dishes like guacamole or other dips, prepared away from the ...Read more
When I wrote about Father's Day in the past, I usually concentrated on grilled food, assuming that the main Sunday gathering for this forthcoming celebration of dads would center on the backyard. After all, in many homes the grill is Dad's special territory. And this time of year is all about outdoor cooking.
But why shouldn't ...Read more
Summer vacation has arrived for many families across the country. For others, it's just a few days or weeks away. Parents everywhere are facing the challenge of what to do to keep their children interested and happy, not to mention well fed, during those long days.
Sure, there's camp to rely on, plus all sorts of sports teams or lessons, family...Read more
WOLFGANG PUCK'S KITCHEN
The start of the grilling season kicks off on Memorial Day. Although we cook a lot of main-dish meats, poultry and seafood year-round over a live fire at my restaurants, at home I can't wait to head to my patio to fire up the grill for family meals.
At this time of year, though, like many people, my wife ...Read more
With Memorial Day, summer's unofficial start, a couple of weeks away, and real summer arriving a few weeks later, shaping up for the coming season's outdoor activities is on a lot of people's minds. So you probably wouldn't be surprised by how often I get requests in my restaurants for "something light."
Of course, there are so ...Read more
When people hear the term "convenience food," all too often their minds turn to something you probably shouldn't be eating but have to because of limited time. It could be frozen or canned food; or maybe something picked up from the prepared foods section of your supermarket, like a whole rotisserie chicken or some sort of soup that has been ...Read more
This forgotten prewar method helps you lose fat from your belly, buttocks and hips incredibly fast. You simply need to stick to one strange rule..
The best home cooks I ever knew were my mother and grandmother. Maybe all the delicious schnitzels, dumplings, cookies and desserts they made for my sisters, my brother and me during our childhood years in Austria convinced me of that. But I really do believe that their honest, simple approach to cooking, emphasizing the best seasonal ...Read more
Working as a chef based in greater Los Angeles, though I also have restaurants across the U.S. and around the world, I'm very aware of the richness of Latino culture. So many good, hardworking people from Mexico and countries further south live in my home state that Spanish is virtually a second language here.
And, of course, I've grown not ...Read more
Earth Day is being observed worldwide on Friday, April 22. It's a holiday unlike any other: a celebration based simply on the fact that we all live together on this planet and benefit from taking care of all its many natural wonders and resources.
Earth Day had its start in 1970 as an environmental-...Read more
"What's the secret...?"
Those words begin so many of the questions people ask me in my restaurants, or when they meet me in public. It sometimes feels to me as if everyone believes there's some special storehouse of magical knowledge locked away somewhere, and only professional chefs have the key.
To tell you the truth, there really are "...Read more
It always delights me how some of the world's greatest recipes are also the simplest. Start with just a few high-quality ingredients, cook them in a way that highlights their natural qualities and serve them with just a little imagination, and it's very possible that the result will be something that everyone finds amazing.
Take, for example, ...Read more
With spring upon us now, you could say we're entering the salad days of cooking. Shakespeare coined the term "salad days" to refer to someone's green and inexperienced youth, but the words are equally appropriate to describe the time of year when fine, fresh, tender, often green, young produce is beginning to fill farmers' market stalls. ...Read more