Chef John Foster: Revisiting the ‘incredible edible egg;’ why they belong in balanced, healthy diet
It was at one time “the incredible edible egg,” a multi-purpose package of nutrition and energy. Capable of singlehandedly replacing…
Chef John Foster
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Chef John Foster: An amazing experience in Spain, enjoying the people, the scene and the fantastic food
Spain, was mind-blowing, a trip of a lifetime for me. Prime location in the Basque region, two must-see locations in…
Chef John Foster: We love our pasta — in all forms, but we should try risotto for its versatility and taste
We love our pasta, in just about any conceivable way possible to serve it. It doesn’t even matter that for…
Chef John Foster: Mushrooms, mushrooms — so many ways to make them a special part of your meal
The dichotomy of mushrooms always presents an appealing dilemma to me. On the one hand, you have the reverential tones…
Chef Foster: ‘Hopping John’ is a must for New Year’s Eve — not only delicious, but it renews hope
If you’re like most people around this time of year, food, in all forms is first and foremost in your mind. Either it’s a part of…
John Foster: Sharing insight into grandeur of Ferris Wheel, the restaurant business, success, failure
The restaurant industry has always been an amusement park attraction, for as long as I’ve called Lexington my home. Part…
Chef John Foster: Meal planning takes center stage in the kitchen as holiday season approaches
Holiday meals always present the most obvious challenges to cooks. Pre-planning, prep lists that stretch over two or three days….
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,…
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: 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…