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…
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Chef Foster: Unpredictable winter weather has big impact on local farmers — and on your local chef
In my conversations with local farmers over the past two or three weeks, a familiar pattern has emerged. Quietly optimistic…
Chef Foster: Process of making soup not only soothing — it’s therapeutic for the soul
It’s January, so we pull out the soup kettle and go to work. Don’t think of it as actual work…
Chef Foster: New Year’s Eve dining is the time to embrace the varied foods of the season
Another year come and gone and with it so many words and deeds done. My tenth year at Sullivan University,…
Chef Foster: As a restaurant owner I ask you — where should you be on Christmas?
The Sage Rabbit, my restaurant in Lexington, will be closed for Christmas Eve day and evening service and my first…
Chef Foster: Items crafted to last or that bring back treasured memories make the best Christmas gifts
If you’re looking for gifts for the cook in your life, or even if you feel like being a little…
Chef Foster: Food may not solve all the world’s problems, but it certainly gets us talking
How quickly Thanksgiving fades into our rear view mirror as we face the impending crush of Christmas, New Years and…
Chef Foster: To truly enjoy the holiday season, surround yourself with people you love and enjoy
We have entered that time of year when entertaining becomes an all-consuming passion and people are desperate to showcase talents,…
Chef Foster: With days growing shorter, colder, it’s time return to your oven for some soups and stews
When was the last time you made soup? Not something out of a can or pouch but real soup with…
Chef Foster: It may not always be glamorous, but cooking has therapeutic, redemptive qualities
Sometimes the lengths to which we have to go as cooks, on a line in a restaurant are incredibly daunting….
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: Marketing important for local organic farms, but ultimately it’s really about the food
The trip to Elmwood Stock Farm takes about 25 minutes from the center of Lexington. It’s a forgettable drive if…
Chef Foster: Even if you aren’t a big pumpkin fan, imaginative recipes might just change your thinking
Let me be brutally honest and state for the record that I am not a fan of pumpkin. I know…
Chef Foster: When used in moderation, comfort food fats are essential to our wellbeing
It was 52 degrees when I got up this morning. Suddenly a cup of coffee is a necessity rather than…
Chef Foster: With temperatures in the 90s, it’s hard to think about cool weather food that’s on the way
Fall officially began Thursday and I have no doubt that within a few days it will still be in the…
Chef Foster: Cooking with kale, as with most foods, sometimes requires a bit of research
The other day, as part of a practical culinary final, I was served a kale salad by an Advanced Techniques…
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…