In part one of last week’s Three Course Meal, we gave you a look at Julia Lopez, corporate chef at La Duni. In part two, we asked Lopez to complete our thoughts for us. In today’s final installment — delayed by an editor’s glitch — she shares a recipe for…

Yesterday, we gave you the goods on Julia Lopez, corporate chef for La Duni restaurants. Today, we asked Lopez to finish a few sentences for us. Tomorrow, she shares one of her delicious recipes. (Lopez’s words are after the ellipses.) I grew up… on a small little ranch in Chihuahua,…

It’s a very cold Monday night when I go to La Duni on Oak Lawn to visit with their corporate chef, 37-year-old Julia Lopez. Horse-drawn carriages roll by outside and almost all of the tables inside are filled with large parties of revelers. ‘Tis the season and all. Warm, freshly-made,…

Celebrating Chanukah means two things when it comes to food: latkes and doughnuts. I have a little trick for making doughnuts that I don’t know where I learned, but that has served me very well. It couldn’t be any easier. I use refrigerated biscuit dough, the flaky Pillsbury kind that…

In part one of this week’s Three Course Meal, we gave you a look at Daniele Puleo, executive chef at and owner of Daniele Osteria and Brix Pizza and Wine Bar. In part two, we asked Puleo to complete our thoughts for us. In today’s final installment, the chef shares…

Two nights ago was the first night of Chanukah, and I decided it was time I made my first brisket–traditional holiday fare. I had no idea the best way to attack a brisket, and, after scouring the Internet, I only felt more confused. So, I did what I should have…

When I was a kid, I helped my mom make latkes every year. But this was my first year going at it all on my own.Before oil met pan, I decided to investigate the online latke universe. And what a massive universe it is. People make them with everything from…

Yesterday, we gave you the goods on Daniele Puleo, executive chef at and owner of Daniele Osteria and Brix Pizza and Wine Bar. Today, we asked Puleo to finish a few sentences for us. Tomorrow, he shares one of his yummy recipes. (Puleo’s words are after the ellipses.) My friends…

Chef Daniele Puleo and his fiancée are having dinner when we arrive at Daniele Osteria. When I called to let him know we’re stuck in traffic, he tells me to take my time. “We’ll go ahead and order,” he says. I don’t know who he’s talking about at the time…

In part three of our look at Bliss Café and Elixir Bar’s executive chef Kelly Dennis, the chef shares her recipe for a Nut-free Dark Chocolate Ganache Tart. You will marvel at the texture and the taste. And you might even question why we are always so quick to head…

On Wednesday, we gave you the goods on Kelly Dennis, executive chef at Bliss Café and Elixir Bar. Today, we asked Dennis to finish a few sentences for us. Later today, she shares one of her sweet recipes. (Note: Dennis’ words are after the ellipses.) My friends say I’m… a…

If I’m going to be completely candid here, I have to tell you — I wasn’t really sure I wanted to go. I’ve had raw food here and there. But just a nibble or a taste at a friend’s house or an event. But an entire meal? And dinner no…

In part three of our look at Loft 610’s executive chef Tre Wilcox, the chef shares his recipe for the Triple C — Crispy Confit Chicken. He says it’s the duck fat and the time the chicken spends in it that makes it so special. Not to mention that duck…

Yesterday, we gave you the goods on Tre Wilcox, executive chef at Loft 610. Today, we asked Wilcox to finish a few sentences for us. Tomorrow, he shares one of his no-nonsense recipes. (Note: Wilcox’s words are after the ellipses.) My friends say I’m… a gym rat. And a very…

I was worried when I first arrived at Loft 610. Chef Tre Wilcox was running late for our interview, and when he arrived he was distracted, looking toward the open kitchen with each question, which he would think about carefully before answering. I read it at first as disinterest or…

One of the goodies on executive chef Blythe Beck’s brand new fall menu at Central 214 is the Southern fave chicken and waffles. Luckily, this is no State Fair version. With its jalapeno gravy, it’s more like South meets Southwest. (For this week’s profile of Beck, click here. For a…

Yesterday, we brought you a short profile of the unflappable Blythe Beck, executive chef at Central 214. Today, we asked Beck to finish a few sentences for us. Tomorrow, she shares one of her naughty recipes. (Note: Beck’s words are after the ellipses.) My friends say I’m…nuts. My momma told…

Her first name ain’t baby, it’s Blythe, Miss Beck if you’re naughty She dresses in pink. She loves diamonds. And she says that what food really wants is for you to “love on it.” I’m speaking, of course, about Blythe Beck, 30, also known as The Naughty Chef. She’s executive…

This Saturday, I had the luck to serve as a judge at the 22nd Annual Jack Daniel’s World Championship Invitational Barbecue in Lynchburg, Tennessee. More than 25,000 people descended on the town, population 361, to attend the event. I was sent off to a judging class on Friday before the…