Chef John Foster: Some creative, tasty options for using all that basil growing in your garden
If your garden is like mine, your basil is at this point more of a bush than a plant! Mine…
Chef John Foster
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John Foster: Losing your way happens, find your center by focusing on what’s right in front of you
Things are a bit unsettled right now. The summer season seems to have accelerated, we’re back in school, and I…
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: 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: Seasons press on and so do chefs; the most creative are trained as craftsmen and artists
The sun turns over again and the seasons press on. It’s summer, officially on the 21st of June, but it…
Chef John Foster: Bourdain’s sudden death a cause for self-reflection, his legacy filled with purpose
I’ve been asked several times in the last week to comment on the passing of Anthony Bourdain. The morning the…
Chef John Foster: It’s finals time for student chefs learning balance between risk-taking, technique
Practical finals are here, with students bent over their tables frantically working away on knife cuts, sauce work, and plate…
Chef John Foster: Summer deluge hits markets, take advantage while you can, especially asparagus
The spigots have been cranked wide open, and the summer deluge has begun to hit the markets and then my…
Chef John Foster: Now serving local tomatoes, remarkably, and they are full of flavor and texture
It never ceases to amaze me when every spring for several years now, I’m serving local tomatoes in the same…
Chef John Foster: What every chef wants and what really comes with a career in the culinary field
Imagine if you could, an empty table, clear of food, utensils, plates and napkins. A bare table made by hand,…
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 John Foster: behold the elusive ramp; a kitchen delight that is here and gone in the blink of an eye
It’s quite possible that by the time this column is read, the subject of the column will be no longer…
Chef John Foster: Hearts racing, patios open, weather warms; great time to be chef as tool box fills
It’s as if someone turned on the faucet and everything started to flow. In the space of one week, the…
Chef John Foster: Appreciate the early spring crops — embrace mushrooms (nature’s sponge) of all kinds
Ramps, morels, fiddlehead ferns, if these items aren’t familiar to you, you need to get out more, literally! Nothing says…
Chef John Foster: Just a little delayed through a puff of white, but spring menu is within glorious sight
It was here for an instant, and then, “poof” in a puff of white it was gone again. Officially, spring…
Chef John Foster: Get ready for your St. Patrick’s Day feast; here are some Irish cuisine options for you
It is time once again to turn our thoughts to green beer, soggy corned beef and cabbage, and dense soda…
Chef John Foster: Great menu-planning comes down to one mantra — keep moving ahead with purpose
Moving ahead, always moving ahead, that way it’s hard for someone or something to catch you! It’s also the way…
Chef John Foster: ‘Greens’ time — spinach, kale can be a welcome addition to any meal, if timing is right
Greens are the subject of great debate this time of year. At the first sign of a thaw, or if the soil…
Chef John Foster: Change is in the air — and the kitchen; starting to think greens and noodle bowls
Don’t tell me that it hasn’t crossed your mind. Seventy degrees, light wind, warm sunshine, could it really be? For me it’s also…
Chef John Foster: Enjoy a special night out of course, but make family dinner your favorite routine
I would call it a lazy Sunday, but there is work to do. Meals have to be planned, food shopped for, and dinners…
Chef John Foster: The mighty parsnip, a versatile root vegetable that’s both healthy, and delicious
Behold, the mighty parsnip! No, wait, that’s not right. Consider the gentle parsnip…No still not the tone I want to…