Most Clicked ProChef SmartBrief Stories
1. Feel-good food rules in a tough year
ProChef SmartBrief | Dec 29, 2008
The 10 best Chicago Sun-Times recipes in 2008 include a rich lasagna, an heirloom tomato salad and a dense brownie. Also on the list are lime and ginger cream-cheese bars, barbecue shrimp on corn bread squares, and honey-thyme-glazed chicken with three-onion jam. Chicago Sun-Times (12/28)
2. Analysts see surge in comfort food for 2009
ProChef SmartBrief | Dec 30, 2008
In the coming year, people are expected to return to inexpensive comfort foods such as beans, pasta and chicken, and to eat at home more often. Industry experts say fanciful culinary experiments are falling out of favor, and consumers are expected to seek better values when they do eat out. Reuters (12/30)
3. Perfect eggs don't happen by chance
ProChef SmartBrief | Dec 29, 2008
Michel Roux serves the classics of French cuisine to such people as Queen Elizabeth II. He approaches the task of creating a perfectly boiled egg with concentration and seriousness, and shares his secrets for creating an egg with a moist yolk and a firm but not rubbery white. Washington Post, The (12/24)
4. Reflecting on a year without sugar
ProChef SmartBrief | Jan 02, 2009
The end of 2008 also marked the end of Nicole MacDonald's self-imposed year without sugar. The 33-year-old gave up refined sugars for a year and learned how prevalent sugar is in the American diet. Seattle Post-Intelligencer (01/02)
5. Tiny sandwiches go down easily
ProChef SmartBrief | Dec 29, 2008
Sandwiches that are small enough to be eaten in one or two bites are inspired by sliders but take the concept in a new direction. Recipes are included for sandwiches made with panko-crusted shrimp; pulled pork; or pancetta, sun-dried tomato and scallion. San Francisco Chronicle (12/24)
6. Real-deal wiener schnitzel
ProChef SmartBrief | Dec 31, 2008
The executive chef of the Hotel Imperial in Vienna is said to make the best schnitzel in town. He uses the best cuts of veal and pounds the meat until it's as thin as possible. Washington Post, The (12/31)
7. Cabbage for good luck
ProChef SmartBrief | Jan 02, 2009
Inexpensive cabbage is nutritious and said to bring good luck in the new year. Recipes showcasing its versatility include smothered cabbage with rice and gingered cabbage soup with pork and potatoes. Times-Picayune (New Orleans), The (01/01)
8. Bring good luck to new year with Hoppin' John
ProChef SmartBrief | Dec 30, 2008
The dish of black-eyed peas known as Hoppin' John traditionally is eaten on New Year's Day to bring luck for the new year. Two recipes for black-eyed peas are given, and both are easy to vary according to taste. Kitsap Sun (Kitsap Peninsula, Wash.) (free registration) (12/28)
9. Fried wontons
ProChef SmartBrief | Dec 30, 2008
Your menu -- it's the cornerstone of your business and the best way to stimulate customer enthusiasm and gain a stronger bottom line. Make an impact on your menu by offering your guests new and flavorful recipes from The Culinary Institute of America. Check out CIA's recipe for Fried Wontons. Bon appetit!
10. A comeback for casseroles
ProChef SmartBrief | Dec 30, 2008
In her new book, "The Best Casserole Cookbook Ever," author Beatrice Ojakangas says casseroles are experiencing a revival. She spruces up classic dishes with fresh and low-fat ingredients, creating recipes such as a tuna, pesto and vegetable casserole. Park Rapids Enterprise (Minn.) (12/28)
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