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top chefArticles: 34 results from the past year. For older articles, see advanced options.
MARILYN HAGERTY: My guest appearance on Top Chef
Thank goodness for Stacey Heggen. She’s a local young woman who happens to be president of the Greater Grand Forks Young Professionals. She is the first person to tell me she saw me on the new episode of Top Chef. She thinks it will be airing again soon.
Friday, December, 14, 2012 - Grand Forks Herald - Columns
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Thank goodness for Stacey Heggen. She’s a local young woman who happens to be president of the Greater Grand Forks Young Professionals. She is the first person to tell me she saw me on the new episode of Top Chef. She thinks it will be airing again soon.
Friday, December, 14, 2012 - Grand Forks Herald - Columns
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‘Top Chef’ renewed for 11th season
Time to sharpen the knives, for both culinary endeavors and back-stabbing purposes — “Top Chef” has been renewed for an 11th season, Bravo said this week.
Saturday, February, 09, 2013 - Reuters - Accent
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Time to sharpen the knives, for both culinary endeavors and back-stabbing purposes — “Top Chef” has been renewed for an 11th season, Bravo said this week.
Saturday, February, 09, 2013 - Reuters - Accent
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CHEF JEFF — ONE BYTE AT A TIME: Crispy Duck Breast
Waterfowl hunters will like this recipe from “Top Chef” competitor Stefan Richter.
Wednesday, November, 10, 2010 - - Features
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Waterfowl hunters will like this recipe from “Top Chef” competitor Stefan Richter.
Wednesday, November, 10, 2010 - - Features
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CHEF JEFF — ONE BYTE AT A TIME: Spaghetti with Sweet 100 Tomatoes
This recipe comes from the rock band-top chef collaboration, “The Recipe Project: A Delectable Extravaganza of Food and Music.”
Tuesday, December, 06, 2011 - - Food
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This recipe comes from the rock band-top chef collaboration, “The Recipe Project: A Delectable Extravaganza of Food and Music.”
Tuesday, December, 06, 2011 - - Food
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CHEF JEFF — ONE BYTE AT A TIME: Halibut with Asparagus
This recipe is from San Francisco chef Traci des Jardins, who made it all the way to the finals of Bravo TV’s “Top Chef Masters.”
Friday, August, 05, 2011 - - Features
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This recipe is from San Francisco chef Traci des Jardins, who made it all the way to the finals of Bravo TV’s “Top Chef Masters.”
Friday, August, 05, 2011 - - Features
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QUICK FIX: Simple suppers can be best
Daniel Boulud is considered one of the top chefs in the world, but he loves home cooking. He even asks his staff to bring their mothers to the restaurant to cook for him.
Wednesday, June, 20, 2007 - McClatchy Newspapers - Food
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Daniel Boulud is considered one of the top chefs in the world, but he loves home cooking. He even asks his staff to bring their mothers to the restaurant to cook for him.
Wednesday, June, 20, 2007 - McClatchy Newspapers - Food
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A look at five Masters favorites
ATLANTA — Sometimes the fry cook from McDonalds rises to become the top chef at a five-star restaurant. But rarely does someone outside the top-ranked players in the world win the Masters.
Thursday, April, 10, 2008 - Cox News Service - Sports
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ATLANTA — Sometimes the fry cook from McDonalds rises to become the top chef at a five-star restaurant. But rarely does someone outside the top-ranked players in the world win the Masters.
Thursday, April, 10, 2008 - Cox News Service - Sports
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Top chefs offer up fresh takes on taco night
When salsa overtook ketchup as America’s favorite condiment in the 1990s you had to know that “taco night” wasn’t far behind. Simple, satisfying and inexpensive, hard or soft tacos filled with meat, cheese and a what-have-you of veggies have become a staple for busy families.
Wednesday, June, 05, 2013 - Associated Press - Accent
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When salsa overtook ketchup as America’s favorite condiment in the 1990s you had to know that “taco night” wasn’t far behind. Simple, satisfying and inexpensive, hard or soft tacos filled with meat, cheese and a what-have-you of veggies have become a staple for busy families.
Wednesday, June, 05, 2013 - Associated Press - Accent
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CHEF JEFF — ONE BYTE AT A TIME: Cajun-Bronzed Mahi-Mahi
If you have a choice between bronzing and blackening fish in the house, do the former.
Tuesday, December, 29, 2009 - - Features
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If you have a choice between bronzing and blackening fish in the house, do the former.
Tuesday, December, 29, 2009 - - Features
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2012's Top 10: The year belonged to a viral star
The top Herald stories were voted on by our newsroom staff, based on what we believe resonated most with readers. The clear winner: Marilyn Hagerty and her now-famous Olive Garden review. Despite there being many other important and compelling stories from our community, Marilyn put Grand Forks on the map like none other in 2012 and we suspect her star will continue to rise in 2013.
Monday, December, 31, 2012 - Grand Forks Herald - News
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The top Herald stories were voted on by our newsroom staff, based on what we believe resonated most with readers. The clear winner: Marilyn Hagerty and her now-famous Olive Garden review. Despite there being many other important and compelling stories from our community, Marilyn put Grand Forks on the map like none other in 2012 and we suspect her star will continue to rise in 2013.
Monday, December, 31, 2012 - Grand Forks Herald - News
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DATELINE: NAMES & NOTES
Lee
Wednesday, July, 04, 2007 - - Entertainment
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Lee
Wednesday, July, 04, 2007 - - Entertainment
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AT THE MOVIES
New this week:
Friday, August, 03, 2007 - - Entertainment
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New this week:
Friday, August, 03, 2007 - - Entertainment
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SMORGASBORD: ‘The Flavors of Asia’ . . . Tell ’em Charlie sent you . . . Crisp cookware . . . Quaker True Delights
Seven Asian countries — China, India, Japan, Korea, Singapore, Thailand and Vietnam — star in “The Flavors of Asia” (DK Publishing, $35), a large, handsome cookbook assembled by California restaurateur Mai Pham on behalf of the Culinary Institute of America.
Wednesday, February, 24, 2010 - - Food
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Seven Asian countries — China, India, Japan, Korea, Singapore, Thailand and Vietnam — star in “The Flavors of Asia” (DK Publishing, $35), a large, handsome cookbook assembled by California restaurateur Mai Pham on behalf of the Culinary Institute of America.
Wednesday, February, 24, 2010 - - Food
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SMORGASBORD: Maida Heatter's cakes . . . Naan like it . . . Gilt taste
In “Maida Heatter’s Cakes” (Andrews McMeel, $19.99), there are no pictures, no fancy ingredients, no special techniques — only recipes. But a closer look reveals an enticing depth of variety for cakes — plain, fancy, chocolate, with fruit, with vegetables, with yeast, cheesecakes and baked breads.
Wednesday, June, 08, 2011 - Grand F - Food
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In “Maida Heatter’s Cakes” (Andrews McMeel, $19.99), there are no pictures, no fancy ingredients, no special techniques — only recipes. But a closer look reveals an enticing depth of variety for cakes — plain, fancy, chocolate, with fruit, with vegetables, with yeast, cheesecakes and baked breads.
Wednesday, June, 08, 2011 - Grand F - Food
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AT THE MOVIES
New this week:
Friday, August, 10, 2007 - - Entertainment
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New this week:
Friday, August, 10, 2007 - - Entertainment
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AT THE MOVIES
New this week:
Friday, August, 17, 2007 - - Entertainment
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New this week:
Friday, August, 17, 2007 - - Entertainment
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An opportunity sorely missed
PHOENIX - Oh, the pressure of grinding out a daily column! However, I'll just bear down and put these ink-stained fingers back to work.
Sunday, February, 03, 2008 - For the Herald - Sports
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PHOENIX - Oh, the pressure of grinding out a daily column! However, I'll just bear down and put these ink-stained fingers back to work.
Sunday, February, 03, 2008 - For the Herald - Sports
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SMORGASBORD: Cocoa express . . . Whole-grain cooking . . . Baked Chips, etc.
Bialetti’s electric Hot Chocolate Pot produces frothy, thick hot chocolate that is definitely a step up the cocoa ladder for chocoholics. It’s easy to use (though you may have to fidget a bit with the frother); the creamy texture of the finished drink will score major points. It also can heat and froth milk for coffee or tea drinks. It’s $100 at by mail at williamssonoma.com and (877) 812-6235).
Wednesday, January, 14, 2009 - Herald Wire Reports - Food
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Bialetti’s electric Hot Chocolate Pot produces frothy, thick hot chocolate that is definitely a step up the cocoa ladder for chocoholics. It’s easy to use (though you may have to fidget a bit with the frother); the creamy texture of the finished drink will score major points. It also can heat and froth milk for coffee or tea drinks. It’s $100 at by mail at williamssonoma.com and (877) 812-6235).
Wednesday, January, 14, 2009 - Herald Wire Reports - Food
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SMORGASBORD: Food Network online . . . Baby bundt . . . Batter up, etc.
Wednesday, May, 27, 2009 - - Food
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Wednesday, May, 27, 2009 - - Food
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SMORGASBORD: Mediterranean munchies . . . Gluten-free Bisquick . . . Blast into the past. . . . Costa Rica Brew
A chip made out of hummus? That’s … different. But then tasters tried the crisp, airy silver-dollar-size rounds — and thought not so much weird as wow.
Wednesday, November, 17, 2010 - - Food
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A chip made out of hummus? That’s … different. But then tasters tried the crisp, airy silver-dollar-size rounds — and thought not so much weird as wow.
Wednesday, November, 17, 2010 - - Food
Purchase a print of this Newspaper Page
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