Gordon Ramsay fans, grab your copy of InStyle Magazine’s April issue. The magazine features an article on him and his wife Tana (a budding celebrity chef herself), and how the family celebrated easter. The celebrity chef also shared recipes including roast lavender leg of lamb and ‘hedgehog’ potatoes and lemon curd, raspberry and amaretti sundae.

Ted Allen from Top Chef gives a fun, thorough and easy-to-follow video on how to cook a bone-in-shoulder. “The secret,” he says, “is to cook it long and slow.” It’s worth the wait. That roast looks heavenly!
Plus, it takes just minutes to marinate, and you can go on with the rest of your life while the food cooks.

Wylie Dufresne is known in the culinary world for his unique approach to cooking (”molecular gastronomy”) that combinies the science and art of making a perfect meal. Fascinating factoid: he was actually a philosophy major!

He recently guested on Top Chef, and granted an excellent one on one interview with his comments on each Top Chef contestant.

Anthony Bourdain shares this recipe for Steak Tartare in Les Halles Cookbook. “Les Halles, the restaurant, was pretty much created to serve this dish,” he says. “The key to a successful steak tartare is fresh beef, freshly hand-chopped at the very last minute and mixed tableside. A home meat grinder with a fairly wide mesh blade is nice to have, but you can and should use a very sharp knife and simply chop and chop and chop until fine. The texture will be superior. And do not dare use a food processor on this dish - you’ll utterly destroy it.”

Ingredients:

2 egg yolks
2 tbsp Dijon mustard (28 g)
4 anchovy filets, finely chopped
2 tsp ketchup (10 g)
1 tsp Worcestershire sauce (5 g)
Tabasco sauce, to taste
Freshly ground black pepper
1/4 cup salad (i.e., corn or soy) oil (56 ml)
1 oz Cognac (28 ml)
1 small onion, freshly and finely chopped
2 oz capers, rinsed (56 g)
2 oz cornichons, finely chopped (56 g)
4 sprigs of flat parsley, finely chopped
1 1/4 lb. fresh sirloin, finely chopped (560 g)
French fries, optional
4 slices fine quality white bread, toasted, quartered, for toast points

Directions:

Place the egg yolks in a large stainless-steel bowl and add the mustard and anchovies. Mix well, then add the ketchup, Worcestershire sauce, Tabasco, and pepper and mix well again. Slowly whisk in the oil, then add the Cognac and mix again. Fold in the onion, capers, cornichons, and parsley.

Add the chopped meat to the bowl and mix well using a spoon or your hands. Divide the meat evenly among the six chilled dinner plates and, using a ring mold or spatula, form it into disks on the plates. Serve immediately with French fries and toasted bread points.

Ever wondered what happened to William Hung, winner of Top Chef? Watch this interview and hear about what he’s done the last year, and his new roster of celebrity clients — including Madonna.

Nigella Lawson has assets worth about £110 million (and her hubby, marketing guru Charles Saatchi, isn’t exactly dirt poor).

But she has no plans on leaving her kids (Cosimo and Bruno, and stepdaughter Phoebe) huge amounts of money. She wants them to “know that I am working and that you have to work in order to earn money,” adding that “I am determined that my children should have no financial security. It ruins people not having to earn money. Husband Charles disagrees.

So what will Nigella do with her money? Maybe leave it to charity. She’s been very active with cancer organizations, after her mother, sister and first husband died from the disease.

No she’s not a Contessa, and she doesn’t go barefoot. But if you’re wondering why Ina chose that name for her show, it’s actually based on a store she used to own.

“Barefoot Contessa is the name of a classic movie from the 1950’s with Humphrey Bogart and Ava Gardner. When I bought the store in 1978, it was called Barefoot Contessa. The former owner is Italian and her family called her the Barefoot Contessa when she was young. It’s about being elegant and earthy which is what we’re about.”

Mario Batali talks about the “Risotto Incident” –an anecdote from his apprenticeship with Marco Pierre White.

No wonder chefs habe more heart attacks than any other professional.

Watch the video of Gordon Ramsay’s interview with BBC, which includes his explanation of why he can be such a tyrant in the kitchen.

Rachael Ray says her V-day will be a three-day: “My husband John and I always just stay home and cook and we love our dog as much as we love each other so we stay home and have a threesome. A three date.”