We follow Mélisse chef and owner Josiah Citrin around the Santa Monica Farmer’s Market to find inspiration for his half chicken with potato and leeks. The two-Michelin-star chef then invites us into his kitchen to show us how to make this rustic dish.
Playboy senior editor Jeremy Repanich used to be very fat. After losing a ton of weight, he’s decided to have the world’s greatest chefs feed him their best dishes to plump him up again. In this episode, Marcus Samuelsson prepares some meatballs inspired by his Swedish upbringing, but with an Italian twist.
Michael Voltaggio, owner of Ink in Los Angeles and Top Chef winner, discusses his show Breaking Borders on the Travel Channel and how he made a surprise meal for his co-star and producers.
Superficially at least, eating beef heart would seem like more of a gross-out gag than a gastronomic pleasure. (Zombies and Andrew Zimmern notwithstanding.) And yet, like most superficial assumptions, the idea that beef heart is gruesome as opposed to delicious is completely wrong. It's both remarkably lean (about 95…