From the category archives:

Chef Advice

Cook Like a Chef, Even if You Don’t Know One

February 24, 2010

Knowing where to look for culinary answers is key to cooking a great meal

Not every food lover has the opportunity to turn to a celebrated chef for help whenever they have a food question. That’s why I treasure the fact…

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Chef’s Eating Tour: Central Texas and Hill County Barbecue

January 29, 2010

Author’s Note: Today’s inaugural guest post is from Chef Erik Black, of Osteria Mozza. We look forward to sharing with you his five-day eating tour of BBQ through Central Texas and Hill County. So save your pennies and start working out, because…

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Guest Post: Chef Erik Black of Osteria Mozza

January 28, 2010

I am very excited to announce the first-ever guest post here at Food Woolf. Next up, a Chef’s Eating Tour from Chef Erik Black of Osteria Mozza!

Chef Erik Black may call himself a humble student of meat, but as far…

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New Year’s Culinary Tradition: Caviar

December 28, 2009

Culinary traditions are handed down, borrowed and created. I bake my grandmother’s Finnish Nisu (cardamom sweet bread) at Easter and Christmas. Favorite chefs and images like Norman Rockwell’s Thanksgiving influence my Thanksgiving day spread. Now that I’m married and living…

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Where To Buy Turkey in Los Angeles

November 19, 2009

I’m not sure how it happened, but I completely forgot to order my Thanksgiving turkey. My husband snapped me out of my ignorance of current calendar dates last night. He was gentle, but pointed.

“Chef Quinn ordered his turkey from Harvey…

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A Seafood Recipe–Inspired by an International Fish Market

October 5, 2009

The alarm went off at 6 AM—an uncharacteristically early wake up call for someone who waits tables past midnight. Eyes hazy from a lack of sleep, I stepped into the warm shower with dreamy thoughts of an early visit to…

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An improvised recipe for Maryland Crab soup

July 29, 2009

(Photo credit: from Diane at White on Rice)

There’s something really beautiful about having the confidence and skill to improvise. Musicians do it when they see beyond the black notes on a chart and close their eyes to jam. It’s the…

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Chef Suzanne Goin’s Savory Fruit Salad Recipe

July 23, 2009

I love eating salads, don’t get me wrong. But when it comes to eating out, I skip the leafy greens for the instant gratification of ordering a complex entrée that takes just minutes to come to the table, rather than…

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Think Like A Chef: Quinn Hatfield

April 17, 2009

I’m lucky to have chefs for friends. It’s one of my most favorite benefits of working in the restaurant business. Not only are professional cooks really entertaining to hang out with* they also are invaluable resources when it comes to…

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Butternut Squash Gratin, 2009 Revisited

January 7, 2009

If a face can launch a thousand ships, what power could a butternut squash have? Turns out one baked butternut squash from Tuscany topped with melted sheep’s milk cheese had the power to change my life.

Flash back to more than…

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