Eats Beat: No longer a "cowboy chef," J.R.'s Phillips remains very Texan |...
4 days ago
Colleyville has its own local steakhouse: J.R.'s.Six years after chef Todd Phillips left Reata and cowboy cooking for fine dining, J.R.'s has become a steady choice on Texas 121.
'Top Chef: Seattle' down to final 2 chefs
93 days ago
The 28-year-old chef de cuisine at Boston restaurant Stir returned in Wednesday's edition of the Bravo cooking competition after facing off against five previously eliminated contestants - or...
Chefs pick scenes for best screen cuisine
100 days ago
"Sometimes movies poke fun at the trappings of fine dining and Stephen Barber, executive chef of Farmstead at Long Meadow Ranch in the Napa Valley is OK with that.
Eats Beat: Go west for a Valentine's change of pace
101 days ago
The region's finest rural lodge-resort still has star chef Gerard Thompson, and he's delivering in grand style for Valentine's Day.
Cowgirl chef
109 days ago
Ellise Pierce is the Cowgirl Chef and author of "Cowgirl Chef: Texas Cooking With a French Accent" (Running Press, $25).
Chefs hail first foodies with inauguration salute
125 days ago
Some of Washington's top chefs are coming together to salute the president ahead of the inauguration, in part because of the first family's influence on the culture around food.
The Cowgirl Chef
130 days ago
Ellise Pierce is the Cowgirl Chef and author of "Cowgirl Chef: Texas Cooking with a French Accent" (Running Press, $25).
10 Southern festivals you need to taste
138 days ago
"Festivals like Atlanta Wine and Food give people the opportunity to see Southern chefs in their element doing their thing," says Atlanta chef Kevin Gillespie.
Chefs offer their take on Jerusalem
141 days ago
An Anglican minister used the chefs as an example of interfaith dialogue in a commentary on the BBC's influential Today program.
Skiers warm up with unusual drinks
143 days ago
So, we set out to up the ante and actually create what we believe to be 'the best' hot chocolate drink imaginable -- the $20 hot chocolate," said chef Edison Mays.
