Chef Foster: There’s a place for dry herbs, but with fresh now abundant, take advantage of the season
Ever so subtly the seasons are changing. Yes the trees mostly have leafed out, and I’ve cut the grass more…
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Chef Foster: Alternative methods, new ingredients bring the excitement back to your outdoor grilling
Have you fired up your grill yet? If you’re like most of us, the grill never really got shut down…
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: Additions to local restaurant scene leave consumers with more culinary choices
Direct me to the nearest entrance because I’m ready. Lexington is about to get really full with restaurant options from…
Chef Foster: Changing our habits key to eating healthier foods, improving our diets — give it a try
It is a constant struggle I know, between what we want and what we need. I’m not talking mainstream concepts,…
Chef Foster: Spring’s green vegetables provide gateway to diversity of summer produce still to come
April is indeed the cruelest month, as it tempts us with warm weather and visions of what’s to come. Those…
Chef Foster: Tradition and pageantry of Keeneland apparent in the food … and not just the burgoo
Keeneland, both in the spring and fall, seems to create a gateway into a new period each year. The influx…
Chef Foster: Taking time to prepare a whole chicken is bigger than simply a sum of it (tasty) parts
When was the last time you bought a whole chicken? Have you fixed a roast lately, even thought about filleting…
Chef Foster: Time to restock your pantry to reflect the change of seasons and the faster pace of spring
Well after talking about spring, wishing for spring, feeling spring-like with the weather and then wishing for spring again, it…
Chef Foster: Rediscover authentic Irish cuisine as part of this year’s St. Patrick’s Day celebration
Forget green beer and dense soda bread, warmed over corned beef and cabbage drowning in grey water with a side…
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: Just what are greens and how do you cook them? It depends on where you live
Greens are a large category of vegetable that elicits passionate response when it comes to type and cooking method. What…
Chef Foster: Never underestimate the importance of good prep work for excellent results in the kitchen
Food in general can be a very contemplative idea to consider. On a wide scale it is fraught with all…
Chef Foster: It’s a dietary staple, but the question remains — just what is a mushroom?
What is a mushroom exactly? That was a real question uttered by one of my culinary students at Sullivan University….
Chef Foster: When the snow storm hits, it’s always good to have a well-stocked emergency pantry
If you believe The Farmer’s Almanac, we are in for ‘out of the frying pan and into the fire.” As…
Chef Foster: It’s important to understand benefits of whole grains and what they do for our health
I think the idea of grains scares most people. Sure we can dress oatmeal up with nuts, dried fruit and…
Chef Foster: Simplify the cooking process and you, too, may learn to love the humble cauliflower
From time to time I revisit recipes or ingredients that I may have skimmed over in a past. For many…
Chef Foster: Brussel sprouts, broccoli, greens and root vegetables — it’s always wise to eat in season
At the risk of being pounded by biblical storms and incessant plagues, I wish Mother Nature would make up her…
Chef Foster: Giving some love to a few of the ‘lesser lights’ of late summer fare
Let’s give a little love to some of the lesser lights of summer. Enough of the tomato praise, zucchini rapture…
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…
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