Esquire Theme by Matthew Buchanan
Social icons by Tim van Damme

20

Oct

Just want to give a big thank you to everyone who has ordered one of my jams and jellies. It’s been a busy couple of weeks and I’m very appreciative for all the love and support. Gotta thank my wife @robinrenebishop who is a master marketer and sales woman. My brother @evantreehouse for always believing in my vision. Also we are shipping these nation wide and delivering to certain parts of Virginia. They go for $9 a pint and contact regularchef@gmail.com thank you. #theregularchef #truecooks #truecooksfam #cheflife #chef #goodlooksforgoodcooks #whatwedo #visionsoftherooftop #jam #jelly #canning #foodporn #itsjustdifferent

Just want to give a big thank you to everyone who has ordered one of my jams and jellies. It’s been a busy couple of weeks and I’m very appreciative for all the love and support. Gotta thank my wife @robinrenebishop who is a master marketer and sales woman. My brother @evantreehouse for always believing in my vision. Also we are shipping these nation wide and delivering to certain parts of Virginia. They go for $9 a pint and contact regularchef@gmail.com thank you. #theregularchef #truecooks #truecooksfam #cheflife #chef #goodlooksforgoodcooks #whatwedo #visionsoftherooftop #jam #jelly #canning #foodporn #itsjustdifferent

themadfeed:

On All The Ways to Write a Recipe
And now a MAD Dispatch from Christine Muhlke, executive editor of Bon Appétit and co-author of Eric Ripert’s On the Line and David Kinch’s Manresa. In the piece, Muhlke consults with the likes of Fergus Henderson, Jordi Roca, and Judith Jones to figure out how much room there is for intuition and personality in recipe writing. “How can a professional cook effectively transmit his or her knowledge to a stranger through the written word, and isn’t there room for intuition—even innovation—within the confines of steps on a page?,” she asks.
Here’s Christine:
Many of the chefs and writers at MAD either have produced a cookbook, or probably will be asked to publish one within the next five years. It’s a curious thing, this business of developing recipes to be sent out into the world for use by other cooks. Here are some thoughts about and approaches to that process which you may never have considered, as brought to you by five very different people.

Read More

themadfeed:

And now a MAD Dispatch from Christine Muhlke, executive editor of Bon Appétit and co-author of Eric Ripert’s On the Line and David Kinch’s Manresa. In the piece, Muhlke consults with the likes of Fergus Henderson, Jordi Roca, and Judith Jones to figure out how much room there is for intuition and personality in recipe writing. “How can a professional cook effectively transmit his or her knowledge to a stranger through the written word, and isn’t there room for intuition—even innovation—within the confines of steps on a page?,” she asks.

Here’s Christine:

Many of the chefs and writers at MAD either have produced a cookbook, or probably will be asked to publish one within the next five years. It’s a curious thing, this business of developing recipes to be sent out into the world for use by other cooks. Here are some thoughts about and approaches to that process which you may never have considered, as brought to you by five very different people.

Read More

16

Oct

huffposttaste:

We’re ready to cozy up with one of these guys and get in bed. Anyone else?

I love hot chocolate

Stella rosa and moscato jam. Add these to your next wine and cheese party. 🍇🍷 #theregularchef #truecooks #truecooksfam #goodlooksforgoodcooks #whatwedo #itsjustdifferent #canning #jam #jelly #moscato #stellarosa #wine #cheflife #kitchenlife #chefporn #wineporn #foodporn

Stella rosa and moscato jam. Add these to your next wine and cheese party. 🍇🍷 #theregularchef #truecooks #truecooksfam #goodlooksforgoodcooks #whatwedo #itsjustdifferent #canning #jam #jelly #moscato #stellarosa #wine #cheflife #kitchenlife #chefporn #wineporn #foodporn

Pumpkin brownie with caramel, roasted pecans and cinnamon ginger cream. #theregularchef #truecooks #chefporn #cheflife #desserts #brownies #pumpkin #truecooksfam #goodlooksforgoodcooks #foodporn #sweets #fall #seasonal

Pumpkin brownie with caramel, roasted pecans and cinnamon ginger cream. #theregularchef #truecooks #chefporn #cheflife #desserts #brownies #pumpkin #truecooksfam #goodlooksforgoodcooks #foodporn #sweets #fall #seasonal

13

Oct

Watch Six Second-Graders Eat at Restaurant Daniel - Eater

These kids are cool lucky and blessed. It’s awesome Daniel Boulud did this.

Things That Stress Out Chefs

This is nothing but the truth!!

07

Oct

Red velvet cake cookie with goat cheese ice cream, balsamic reduction and fresh mint 🍰🍦🍧🍨🌿 #theregularchef #truecooks #truecooksfam #cheflife #cookslife #chefsofinstagram #cookies #cake #redvelvet #icecream #cheese #mint #desserts #dessertporn #foodporn #kitchenlife #cheeseicecream #cakecookies #itsjustdifferent #cookieporn #chefporn

Red velvet cake cookie with goat cheese ice cream, balsamic reduction and fresh mint 🍰🍦🍧🍨🌿 #theregularchef #truecooks #truecooksfam #cheflife #cookslife #chefsofinstagram #cookies #cake #redvelvet #icecream #cheese #mint #desserts #dessertporn #foodporn #kitchenlife #cheeseicecream #cakecookies #itsjustdifferent #cookieporn #chefporn

04

Oct

The Chefs That Changed America: A Decade of David Chang and April Bloomfield

These two are awesome and are an inspiration to me, this is a great article about them.

30

Sep

The egg on the burger is just gorgeous #theregularchef #BURGRAPHY #burgers #eggs #sunnysideup #truecooks #truecooksfam #truecooksfamilia #hangover #bacon #burgerporn #kitchenlife #cookslife #cheflife #fries #pickles #everythingisgoodwithafriedeggontop #foodporn #foodgoon #meat #baconandeggs 🍳🍔🍟

The egg on the burger is just gorgeous #theregularchef #BURGRAPHY #burgers #eggs #sunnysideup #truecooks #truecooksfam #truecooksfamilia #hangover #bacon #burgerporn #kitchenlife #cookslife #cheflife #fries #pickles #everythingisgoodwithafriedeggontop #foodporn #foodgoon #meat #baconandeggs 🍳🍔🍟