The viral sage brown butter sauce rightfully took the internet by storm several years ago. In this recipe, we suggest implementing a restaurant-style approach to elevate this dish into being a gourmet-menu-level experience.
Chefs need many tools at their disposal to produce high-quality food. These cooking instruments are vital for a chef's speed, efficiency and consistency.
Cheryl Paswater, Chief Fermentationist and CEO of Contraband Ferments, came to the Charles B. Wang Center on Oct. 4 to host the workshop “How to Make Homemade Miso.” Miso, a traditional Japanese product, is created through fermentation, a process that alters the microbial makeup of the food and offers unique health benefits.
But this is the holy grail guide that not only will give you fun, delicious recipes for a Saturday night in or a Thirsty Thursday, but are budget-friendly too.
Those wandering with wine glasses and intrigued eyes crowded the Wang Center on the evening of Wednesday, Sept. 9 for the fall exhibitions opening reception.
Chef Guy Reuge, whose cuisine is featured at the Mirabelle Restaurant and Tavern at the Three Village Inn in Stony Brook, is really no different than you or I.
Why does it seem like first dates are limited to the same played out dinner and movie ordeals and are exclusively the product of meeting someone on Tinder these days? As young, educated, vibrant...
For the past five years, Campus Dining Services at Stony Brook University has held an annual Iron Chef Competition. This competition pairs four teams of students with Campus Dining’s lead cooks to test their culinary skills. It is similar to the Food Network’s Iron Chef America, right down to the challenge of incorporating a mystery ingredient.
