Doris Christopher, founder and chairman of Pampered Chef, was keynote speaker Tuesday at the Porter County Community Foundation’s 16th annual Women’s Tea, a fundraiser that benefits the Women ...

Chef Jean-Pierre brings his signature style and culinary expertise to the ultimate comfort classic: Shepherd’s Pie (or Cottage Pie ... s unmistakable charm, this dish becomes more than just ...

Fresh, vibrant, and bursting with flavor—Chef ... a savory pie that’s as comforting as it is elegant. Whether you serve it warm or chilled, for brunch, lunch, or dinner, this dish is a ...

My Pie is closing after 25 years in Bucktown. Ashok Selvam/Eater Chicago Ashok Selvam is the regional editor for Eater Midwest and in charge of coverage in Chicago, Detroit, and the Twin Cities.

Private NYC chef Julia Chebotar dished on cooking for ... Another of her celeb clients is actress Jenny Mollen, wife of “American Pie” star Jason Biggs, who lives in the West Village.

There's a new addition to the GTA's buzzing food scene via Accencis Group, and it's breaking new ground thanks to the chef's deeply personal approach to both the food and the dining experience.

It’s not every day that a Michelin-starred chef ... Pie. I haven’t tried all the pub pies in Britain, so I can’t honestly say that this really is the ‘best ever’ - but it is a ...

Tom has been working closely with the Marston’s development team to make sure that the pie is as close as possible in flavour and appearance as his iconic dish. Chef Tom Shepherd said: “I’m so excited ...

However, they knew it was spice-heavy and flavorful. At the restaurant, the Top Chef contestants tasted a special dish called chicken kamasutra. Vinny and Lana decided to take inspiration from it ...

Award-winning chef Tom Shepherd has shared his secret pie recipe for the first time allowing customers to enjoy the dish at more than 100 Marston's pubs, including The Flying Shuttle in Haverhill.

The episode was titled Better Served Cold, a reference to the Elimination Challenge where chefs were required to create dishes which were best served cold. The twist came when each chef had to ...