Cooking with olive oil: 5 recipes from 2 of the South’s best chefs | Feast and Field: Food Begins in the Field

Lara Lyn Carter’s credentials as a celebrity chef and cookbook author are impressive. Whether on television or in print, she speaks Southern.

Lara Lyn Carter

Photo provided by Lara Lyn Carter.

Well-known and widely regarded in culinary circles, the Emmy-winning chef has starred in Georgia Public Broadcasting’s “Thyme for Sharing with Lara Lyn Carter” as well as hosted “Savor the Good Life” which ran on NBC and ABC affiliates in southwest Georgia for three years. She has also appeared on the Food Network show “The Kitchen.”

In her recipes below, Carter uses extra-virgin olive oil instead of traditional fats such as butter and mayonnaise resulting in not only unique flavors, but healthier recipes, as well.

Shrimp & Grits

Shrimp & Grits never tasted so good with Food Network’s Lara Lyn Carter’s spin on the dish with a healthy dose of olive oil.

Chicken & Portabella Pot Pie

This twist on pot pie supplied by Southern celebrity chef

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Ji Hye Kim named one of Food & Wine Magazine’s Best New Chefs

Serving up Korean flavors in Ann Arbor since 2016, chef Ji Hye Kim of Miss Kim has earned a national accolade.

Kim was named one of Food & Wine magazines Best New Chefs in America for 2021. The prestigious awards were announced on Thursday.

“Inspired by Michigan ingredients and memories of her mother’s cooking, this best new chef offers lessons in the history of Korean cuisine interspersed among layers of flavor and texture,” Food & Wine wrote of Kim.

Miss Kim restaurant is part of Zingerman’s Community of Businesses. Kim, according to its website, grew up in Seoul, South Korea, and her food is rooted in Korean tradition and paired with working with local farmers to building in locally grown flavor.

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Top tips from your favorite Food Network chefs

On air in the US for nearly 30 years, Food Network has drawn in culinary fans of all ages with its cooking shows, competitions and an excellent line up of chefs dishing out fantastic recipes. Whether it’s top tips for perfect burgers, great ideas to enhance your dishes or shortcuts and nifty hacks to make cooking easier, these chefs definitely know what they’re talking about.

Microsoft and partners may be compensated if you purchase something through recommended links in this article.

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Charleston chefs share comfort food recipes from Lebanon, Philippines, Pakistan, Vietnam | Food

In the United States, comfort food might be mac and cheese or mom’s pot roast. But nearly everyone has a food that evokes nostalgia. That includes cultures that don’t call it comfort food; they just call it food made with love. We asked Charleston chefs who grew up in different cultures what comfort food is for them.

baked kafta .jpg

Dolly Awkar, of Leyla, makes baked kafta Wednesday, Aug. 18, 2021 in Charleston. Grace Beahm Alford/Staff

Dolly Awkar, Lebanese

“We don’t have comfort food because cooking is part of the family life and our tradition, and it is a daily comfort,” said Dolly Awkar, general manager and owner of Leyla Fine Lebanese Cuisine in downtown Charleston.

Awkar says she grew up with a housekeeper who cooked for the family, which included Awkar, her parents, two brothers and a sister. Although there was no notion of comfort food in Lebanon,

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