Chef Foster: Channel your inner Pilgrim by making creative recipes using seasonal pumpkins
Inevitably, sometime in October I will be pressed to write about pumpkins. I will talk about their history, the origins,…
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Chef Foster: Soup may not be a cure-all, but it can still be a remedy for what’s ailing us
I’ve got the sniffles and a nagging cough. Not sure if it’s allergies or I’ve finally succumbed to a common…
Chef Foster: Preserving the sanctity of pasta, one of our oldest and most versatile culinary treasures
Mention the word pasta to someone and they may shrug their shoulders slightly. Yeah, they like it all right but…
Chef Foster: A well-stocked pantry will save precious minutes for your weekend cooking projects
When fall rolls around every year, we anticipate that after the kids are back to school and the days start…
Chef Foster: Step out of your comfort zone with fall offerings and experience a new level of eating local
The fall season in Kentucky can become a series of culinary acrobatics, twists and turns that jolt us out of…
Chef Foster: Raw?! Unlock the culinary range of your peppers through smoking or roasting
I just spent an evening smoking trays of banana peppers to put away for another menu change, and in doing…
Chef Foster: Restaurant scene no longer dominated by fast food as Lexington hometown talent emerges
It sometimes helps with perspective when you visit another city or state and immerse yourself in their version of your…
Chef Foster: The season is fleeting so enjoy delicious asparagus dishes while you still can
Asparagus, green garlic, lacinato kale, spinach, radishes and strawberries. Sounds like a great mystery basket or shopping list, and it…
Chef Foster: Stay as close as you can to the season when choosing fresh fruits for your menu
Quick, what was the last piece of fresh fruit you ate? Crunched on an apple, sectioned an orange? How about…
Chef Foster: Variety of imaginative recipes highlight the versatility of cooking with apples
Who knew that an Instagram picture of a baked apple would draw that much attention? Something that I literally threw…
Chef Foster: Hard to pronounce treats offer a pleasant surprise with seasonal ingredients added
Semifreddo, sabayon and sorbet could be linguistic tongue twisters, answers to culinary trivia or, most appropriately, three versatile desserts that…
Chef Foster: For the gardens and the growers, clock on summer season is ticking loudly
It’s hard to admit to oneself and harder still to others, that you have let things slip. In the 21st…
Chef Foster: Despite reputation, corn is a vegetable to be appreciated in its primary form
Corn, a word and a crop so prevalent in our society and our food chain that we often take it…
Chef Foster: Restaurant experience should impart more than just a satisfying meal
A wise chef named Andre Soltner was once asked by a reviewer what he thought of the new advances in…
Chef Foster: Time to toss out those old jars and cans and bring in some new, fresh spices and herbs
When was the last time you bought herbs and spices for your kitchen pantry? A week ago, months, perhaps as…