Chef Sara News Today

city of togas and gladiators, power and intrigue, empire and ruin, and of course la dolce vita - the good life. im stanley tucci. im italian on both sides and im travelling across italy to discover how the food in each of this countrys 20 regions is as unique as the people and their past. the famous ancients of rome once ruled the world... -but im here to discover how its the food of ordinary romans that has conquered our hearts. but im going to warn you, if youre on a low carb diet be...

From the rich aroma of a Black Carrot Cake, adorned with festive flavors, to the Raspberry Lamington Trifle offering a burst of fruity indulgence, these recipes are crafted by seasoned chefs to elevate your holiday dining experience.

From the rich aroma of a Black Carrot Cake, adorned with festive flavors, to the Raspberry Lamington Trifle offering a burst of fruity indulgence, these recipes are crafted by seasoned chefs to elevate your holiday dining experience.

Top Chef Recap: Episode 14

This week on Top Chef World All-Stars, Top Chef took acclaimed chefs from all over the world and forced them to cook British food.

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And taking them into the 21st century is santo palato. if you know how to cook offal, you can turn the poorest guts into the richest of dishes... >> katie: were hungry right? >> starving. >> follow me. >> i havent eaten in like an hour....and katie wants me to meet sara - a young chef with a growing reputation for doing amazing things with innards. >> sara: bonjourno. >> tucci: stanley. >> katie: shes gonna make a frittata for us... >> right. >>...and its topped with chicken innards. >> so every...

>> katie: its ready. >> tucci: oh wow. >> katie: smell it. wow, rich. >> tucci: oh yeah thats nice. >> dont forget about this bread. >> oh wow, yeah, nice and hot too. >> katie: so good. yeah. >> mmm. thats great. >> thank you. (laughs) >> great. >> this is really special. and i think its a really good demonstration of what sara does really well which is taking roman classic flavours and combining them.... >> yeah. yeah. >>...in a way thats new but not like revolutionary or extra contemporary th...

>> i like it in a sandwich. >> tucci: yes in a sandwich. thats what i used to take when i was a kid to school. >> yeah. im very down with that. >> chef sara gave up medical school to pursue her dream of opening a restaurant. >> tucci: woah, yes. >> tucci: so the stomach, the heart and the liver. >> sara: yes. >> in rome you find frittata and chicken organs but separately >> tucci: but separately. >> katie: yeah, and she has [speaking non-english] >> in rome you find frittata and chicken organs b...

Tamalcalli, the Tamale, Taco & Cerveza Stand, which has been operating as a food truck, opened Tuesday in its new shotgun storefront on Main St. in Little Rock.