Category Archives: Food TV

Artisan Chocolates with Filipino Flair

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If life is like a box of chocolates, this one will transport you to a far-off land.
If life is like a box of chocolates, this one will transport you to a far-off land.

It’s hard to believe that as a kid, Daniel Corpuz refused to eat anything except plain white rice.

Because what he creates now as an adult is full of brilliantly bold flavors.

His medium?

Chocolate. As in dazzling, hand-crafted bonbons with many fillings inspired by his Filipino heritage.

He started Daniel Corpuz Chocolatier in New York City after working as a pastry chef at renowned fine-dining establishments, The Modern at MoMA, Manhatta, and One White Street.

A graduate of the Culinary Institute of America, he shifted to concentrating on chocolates following the pandemic. It landed him a spot on Netflix’s “School of Chocolate” in 2021, hosted by the celebrated pastry chef, Amaury Guichon.

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World Central Kitchen’s First Cookbook

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Chef Brooke Williamson's nourishing farro salad made with carrots and carrot juice.
Chef Brooke Williamson’s nourishing farro salad made with carrots and carrot juice.

It’s a good bet that following any disaster around the world no matter how far-flung, those jumping into action immediately after first responders are the chefs and volunteers of World Central Kitchen.

This global nonprofit was founded in 2010 by renowned Chef Jose Andres, who has a roster of restaurants around the United States.

After jumping into action to cook in Haiti after a devastating earthquake, he got the idea to create the organization. Since then, WCK has mobilized to serve more than 300 million meals worldwide.

Andres never expected that people would want recipes for the food served under those circumstances, he writes. But plenty did.

That’s what prompted “The World Central Kitchen Cookbook” (Clarkson Potter), of which I received a review copy. It was written by Andres and World Central Kitchen; with Sam Chapple-Sokol, editorial director of the Jose Andres Group.

All proceeds from the sale of the book will be donated to WCK’s emergency efforts.

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Michelin-Starred Madcap Turns 6 Years Old

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A trio of snacks, which includes these juicy pork belly buns, opens the meal at Madcap.
A trio of snacks, which includes these juicy pork belly buns, opens the meal at Madcap.

When Madcap opened in 2017 in San Anselmo, I considered its then eight-course $80 tasting menu a bargain.

Fast forward to six years later when I dined a few weeks ago, and that opinion still holds. The price tag may have risen to $140, but it’s still quite reasonable in the world of lofty tasting menus.

Especially when you consider that the restaurant’s owner and executive chef is Ron Siegel, who was not only on the opening team of the French Laundry, but went on to head the kitchens at San Francisco landmarks Charles Nob Hill, Masa’s, Michael Mina, and the Ritz-Carlton. Not to mention that he triumphed as the first American chef to trounce an “Iron Chef” on the original Japanese cooking competition show.

The Michelin one-starred restaurant.
The Michelin one-starred restaurant.
The dining room.
The dining room.

Madcap is a warm and welcoming family affair with Siegel’s wife Kimberly running the front of the house, and son Dillon now director of wine and beverages.

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Cook’s Ilustrated’s Easier, Faster Version of Stanley Tucci’s Spaghetti with Zucchini (Plus Winner of the Food Gal Giveaway)

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So thankful to come across an easier yet equally delicious version of this Stanley Tucci favorite.
So thankful to come across an easier yet equally delicious version of this Stanley Tucci favorite.

You may not remember that last year I made Stanley Tucci’s famed “Spaghetti Con Zucchine Alla Nerano,” the captivating dish spotlighted on his CNN show, “Searching for Italy,” and in his memoir, “Taste: My Life Through Food.”

But I sure do. How could I forget every minute of carefully frying batch after batch of zucchini slices in a big pot of oil over a hot stove in summer for what seemed an interminable hour?

Don’t get me wrong; I absolutely adored the resulting pasta dish. But I haven’t made it since, even though, I’ve longed for its taste again. Heck, can you blame me?

That’s why I’m so happy to have discovered Cook’s Illustrated’s version that I could have hugged and never let go of its 2022 July/August issue that it published in.

In this rendition, there no deep-frying involved. Let me repeat that: No. Deep. Frying.

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You Say “Potato”? I Say “Crispy Potato Waffles”!

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A different way to make potato waffles.
A different way to make potato waffles.

By now, we all know how to waffle stuffing or mashed potatoes to crisp up and give new life to leftover sides, especially the day after Thanksgiving.

But “Crispy Potato Waffles” are novel, because they get their start with raw russets, meaning you can skip the step of making mashed potatoes altogether.

I think it results in waffles that taste even more potato-y, too.

The recipe is from the unique “Homage” (Chronicle Books, 2022), of which I received a review copy. It’s by Chris Scott, a “Top Chef” finalist and New York-based chef who’s the owner of Butterfunk Biscuit.

Scott recounts his family’s journey over seven generations, from his great-great-grandmother who was enslaved in Virginia in the mid-1800s to his great-grandmother who migrated to Pennsylvania after the Emancipation Proclamation, and his grandmother Nan who instilled in him a sense of discipline and an unbridled passion for cooking, to finally to his own upbringing in Pennsylvania Amish country and eventual ascendant culinary career in New York.

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