Chef plans to bring Senegalese cooking to Louisiana | Food and Cooking


“You feel like helping him is a good investment,” said Lolis Eric Elie, the television and food writer from New Orleans who Mbaye considers his mentor. “I ain’t trying to make money off what he’s doing. I’m saying a good investment in that you think this is someone who will take whatever knowledge or resource you can share and put it to good use.”

The first chapter Mbaye always cites in his ‘biography’ ended before he was born. His mother, Khady Kante, ran one of New York’s few Senegalese restaurants, Touba Taif, from 1989 to ’91.

Robert Sietsema, the Village

Say howdy to Cime di Rapa | Food & Cooking


To serve the vegetable as a side dish, bring 3 quarts of salted water to the boil. Drop in the rapa, stir well, and cover the pot. When the water returns to the boil, uncover the pot and continue cooking, stirring often, for 2 minutes. Drain well, and run cold water over the vegetable to cool it down. You can blanch the cime di rapa hours in advance and refrigerate.

When you want to serve the rapa, heat a little olive oil, garlic, red pepper flakes, plus a few anchovy fillets or diced pancetta, in a skillet until the anchovy

City hosts ‘Final Table’ cooking competition


Indianapolis won’t have a team in a global cooking competition taking place here next month, but our culinary scene will be in the spotlight.

The World Food Championships is bringing “The Final Table” to town Aug. 8-9, having home cooks, trained chefs and professional teams compete for a $100,000 grand prize.

The competitors are the 10 category winners from the World Food Championships that took place in Dallas last fall. That competition drew 500 teams.

Finalists in bacon, barbecue, burger, chili, chef, dessert, recipe, sandwich, seafood and steak sectors are going head to head at Ivy Tech Community College’s Culinary

Smith: Chili sauces bring more than heat | Food and Cooking


Which condiment do you grab? Sriracha, classic chili sauce or maybe a sweet red chili sauce? These are all examples of different kinds of chili sauce, some of which are excellent for dipping our favorite finger foods. Chili sauce is a blend of puréed or chopped chili peppers, vinegar, sugar and salt. Each type has their own unique taste that complements certain foods.

Chili sauce differs from a hot sauce in that chili sauces are thicker and may have pieces of ingredients intact. The classic chili sauce you find in a bottle at the grocery store is a thick red