When I was photographing chef Jared Wentworth, I told him this was the most beautiful dish I have photographed all yearÃ¢â‚¬Â¦ my apologies to all the other chefs who have posed for me in the past twelve months.
Last Christmas, Sears had a brisk seller in the Bionic Wrench, an award-winning, patented tool with spiffy lime green accents. This holiday season, though, Sears has a special display for its own wrench, in the red and black colors of its house brand, Craftsman.
How could a young Christian Vande Velde know what illicit, deceitful things were in store for him in the sport of cycling when he first fell in love with it?
Just how serious is AmericaÃ¢â‚¬â„¢s java addiction? According to the National Coffee Association, 64 percent of the population ages 18 and older consume at least one cup daily, up from 58 percent in 2011 and 56 percent the year before. But why relegate such impressive consumption to mugs in the morning? Chef Brendan Neville of ChicagoÃ¢â‚¬â„¢s Bite CafÃƒÂ© uses it to make his homemade barbecue sauce.
Ã¢â‚¬Å“Most people think peanut butter, they think jelly,Ã¢â‚¬Â Brian Huston, chef de cuisine at ChicagoÃ¢â‚¬â„¢s The Publican, told The Daily. And why not? According to the National Peanut Board, the average child scarfs down 1,500 PB&Js before he or she graduates high school. But should the gooey goodness Ã¢â‚¬â€ consumed by 90 percent of American households Ã¢â‚¬â€ be exiled solely to the land of brown-bag cafeteria lunch swaps? Huston doesnÃ¢â‚¬â„¢t think so; he likes to add it as a thickener to his salad dressings. Ã¢â‚¬Å“ItÃ¢â‚¬â„¢s like using buttermilk,Ã¢â‚¬Â he explained, Ã¢â‚¬Å“but with that salty, peanut buttery taste.Ã¢â‚¬Â As for the age-old crunchy vs. creamy debate, Huston still wrestles with his inner-child: Ã¢â‚¬Å“For the dressing… creamy. But if I were still in school and someone made me a sandwich, IÃ¢â‚¬â„¢d go crunchy.Ã¢â‚¬Â