"Lately, for me, the late great Anthony Bourdain has been making regular appearances on my phone as I food scroll. Known for his straight-talking, unpretentious take on cooking and exploration of global cuisine through his shows "No Reservations" and "Parts Unknown," Bourdain was and continues to be loved for his candid and (sometimes) unfiltered take on food. Home cooks also appreciate his practical cooking tips and techniques."
"Julia Child might be responsible for popularizing the classic, slow-cooked French stew in which chunks of beef shoulder are slowly braised in red wine with onions and carrots until the meat is tender enough to almost melt in your mouth. But Bourdain, with his devil-be-damned demeanor, somehow makes the dish feel approachable - even though the two chefs' recipes are pretty similar."
I get early access to recipes from new cookbooks, which expands culinary skills and keeps me current with trends. Social media algorithms repeatedly surface attractive recipes, creating constant temptation. A celebrated culinary personality often appears in my feed, offering a straight-talking, unpretentious approach to cooking and practical techniques. His beef bourguignon recipe makes a classic stew feel approachable while remaining similar to traditional versions. Classic beef bourguignon slowly braises beef shoulder in red wine with onions and carrots until the meat almost melts. Use inexpensive dry red wine and consider lean stewing beef or chuck roast to lower cost. The stew tastes even better the second day.
Read at The Mercury News
Unable to calculate read time
Collection
[
|
...
]