As this impromtu video suggests, Michael Symon, grows increasingly comfortable in front of a camera.  And he seems to love to do TV.  He’s filmed a series of webisodes for the Wisconsin Cheese board which are actually kind of interesting (in his first, he pairs Wisconsin parmesan with shrimp; I’m curious to see how well such cooking videos do on the web and what they’ll become in the future).  He’s a favorite at the Food Network. While his ratings as host of “Dinner: Impossible” edged by those of Robert Irvine, the network continues to have faith in the Cleveland Boy with a couple of new shows, “Food Feuds” and “Cook Like an Iron Chef,” in addition to “Iron Chef America” and judging on the latest “Next Iron Chef” competition. As many of you who followed Read On »

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How many of you thought that Brussels sprouts grew in the ground like little cabbages?  Or like me, never really thought about how they grew until you were forced to consider it?  Last Friday, Thomas Keller flew to Cleveland to promote Ad Hoc At Home, a paean to family-style cooking, and among the many things we talked about were ways people can improve as cooks, such as being more organized (mise en place!) and shopping better.  As Thomas has always said, “If you’ve got better ingredients than I, then you can be a better chef.” One of the ingredients he happened to mention was Brussels sprouts—eat them in season.  The very next day at my farmers market, there they were. So I had to buy.  Had to. Brussels sprouts are delicious—if you cook them right.  Read On »

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