We've always been huge fans of New York chef and restaurateur David Chang: He was Sugar's pick for Best Restaurant Chef of 2008. By fusing innovative flavor combinations and haute kitchen techniques with casual dining, the Momofuku overlord revolutionized the restaurant scene in America. What's most refreshing about Chang, however, are his irreverent demeanor and unapologetic opinions. Even though I'd interviewed him before, when I heard Chang and his co-author, New York Times writer Peter Meehan, were in town promoting their new bible, the Momofuku Cookbook, I couldn't resist chatting with them.
YumSugar: After your recent comment about San Francisco ruffled so many feathers, will you be censoring more of what you say?
David Chang: I don't think so. I didn't say anything out of line. It just happened, and it got taken out of context. The people who took it the wrong way - I can't control that. I wasn't even drunk when I said
YS: On that note, what is the most overrated
Blog Posts by YumSugar
- YumSugar | Shine Food – Fri, Nov 13, 2009 12:18 AM EST
We've always been huge fans of New York chef and restaurateur David Chang: He was Sugar's pick for Best Restaurant Chef of 2008. By fusing innovative flavor combinations and haute kitchen techniques with casual dining, the Momofuku overlord revolutionized the restaurant scene in America. What's most refreshing about Chang, however, are his irreverent demeanor and unapologetic opinions. Even though I'd interviewed him before, when I heard Chang and his co-author, New York Times writer Peter Meehan, were in town promoting their new bible, the Momofuku Cookbook, I couldn't resist chatting with them.Read More »from Momofuku's David Chang Talks Sabbaticals and San Francisco
It's one thing to say you'll try any sort of food, but another entirely to truly follow through on your promise. That's why, right before an eight-course gourmet bug tasting this week, I started bugging out over it. If I screamed when I saw insects in my apartment, how was I going to bring myself to eat them?
The one-of-a-kind dinner was organized by the Stanford Club of San Francisco, and featured everything from grasshoppers to dung beetles. Flip through the gallery to find out how I fared throughout the meal.
Read More »from A Glimpse Into a Gourmet Bug Tasting
I've kicked off November (the biggest food month of the year!) by resolving to give thanks for something every day. And in a few weeks, when it's holiday time, there's one thing that I'll be grateful for: our recent recipe series dedicated solely to macaroni and cheese. We sifted through numerous recipes to come up with 10 timeless dishes that, regardless of what kind of Thanksgiving you're planning, will be a smash hit. Ready for the macstravaganza? Check out the gallery.
Read More »from Must-Try Mac and Cheese Recipes
I love blue cheese, but occasionally find that it can overpower a dish with its pungent flavor. But after appreciating its modest contribution to last week's buffalo chicken macaroni and cheese, I was ready to give it a starring role. One of my favorite versions of macaroni and cheese in San Francisco is made by Solstice, a restaurant and bar in my neighborhood. One taste of the creamy, steamy, slightly sharp mac - which is foiled by tart green apples and toasted walnuts - and all of the day's problems have vanished. Since I've enjoyed it so many times at the restaurant, I took a stab at recreating it in my own kitchen. My attempt wasn't too bad, although I decided next time I'll make a few variations to the béchamel, which are noted below. Curious to see how I made it?
Gorgonzola and Apple Macaroni and Cheese
1 cup walnutsRead More »from Mac Attack! Gorgonzola Apple Macaroni and Cheese
1 pound elbow macaroni
3 cups bechamel sauce*
8 ounces gorgonzola cheese, crumbled or finely chopped
Just ask YumSugar, there's no one who gets more excited about Thanksgiving than yours truly. It's my favorite holiday and while I've been telling myself not to worry about it, the time has come: We are officially in November and I'm ready to talk turkey. And mashed potatoes. And gravy. And cranberry sauce. Well, you get the idea! To encourage you to start thinking about the big day, I rounded up our best Thanksgiving recipes.
- Cranberry Sauce - Once you learn how easy it is to make cranberry sauce, you'll definitely want to shelf the jellied can variation and reach for the real thing.
- Pecan Pie- If you purchase a premade pie crust, this classic pecan pie comes together in minutes. No electrical equipment necessary!
- Brussels Sprouts and Bacon Hash - Think outside the box. Instead of serving traditional mashed potatoes, offer your family this Brussels sprout, bacon, and potato hash.
- Pumpkin Cake - Need a dessert that will impress? Make this three layer
- YumSugar | Shine Food – Thu, Oct 22, 2009 10:41 PM EDT
On this Wednesday, we don't just celebrate Hump Day for the week; we also honor French Laundry chef and restaurant legend Thomas Keller, who turns 54 today. The culinary pioneer - who's been called everything from the food industry's Yoda to Father Jesus Keller - shows no signs of slowing down. He's about to open a Bouchon restaurant in LA and a new inn in Napa Valley. Although chef Keller gets plenty of press, he still manages to keep a lot of his personal life under wraps. Here, 10 things you probably would never have guessed about him.
- He had no formal culinary training. - Keller admits he's never had any formal training at culinary school: "When I started cooking, in our country, there weren't really any schools to go to. My mother ran a restaurant and said, 'Do you want to be a chef?' I said yes."
- His favorite wine is Zinfandel. - "I love young Zinfandels. Maybe it's that American brashness or sensibility in me. It's really forward in fruit, it's big and thick and
- From classic stovetop shells to leek-and-cheddar penne, I've never met a mac and cheese I don't like. But the recipe I'd been craving most of all was one that, up until recently, only lived in my imagination: buffalo chicken macaroni and cheese.
My fantasy finally became reality one weekend when I put together all the elements I'd dreamed about. Al dente elbows of pasta, coated in creamy, sharp cheese sauce, topped with hot pepper sauce and crispy chicken.
It only occurred to me after sinking my teeth into the first bite that I could improve upon it even more by dotting the top with blue cheese crumbles and diced celery squares. That's why I can't wait to make it again! The epitome of indulgence, after the break.Buffalo Chicken Macaroni and Cheese
2 cups unseasoned breadcrumbsRead More »from Mac Attack! Buffalo Chicken Mac and Cheese
1-1/2 tablespoons cayenne pepper
1-1/2 tablespoons ground cumin
Freshly ground black pepper
3 large eggs
1 pound chicken cutlets
When I was little my favorite meal was Kraft macaroni and cheese with slices of Ballpark hot dogs stirred in. Although I haven't had this dinner in years, I remember it fondly and sometimes crave an intensely creamy stove-top mac and cheese. I considered giving the old package a try, but the thought of powdered cheese made me cringe. That's why I decided to make my own version of Kraft's classic mac. Surprisingly, it's very quick and easy to put together and the resulting dish is comforting and nostalgic, yet a little more gourmet. To ensure a smooth rich texture, I combined Velveeta - what can I say, it's a guilty pleasure! - with a good-quality, extra-sharp cheddar. The mixture works wonderfully and from now on instead of reaching for a box, I'll reach for this recipe! To do the same, get it now and read more.
Kraft-Style Stovetop Mac and Cheese
Although I used whole milk, you could probably substitute 1 or 2 percent and still have a thick orange sauce.
Kraft-Style Stovetop Mac and Cheese