Chef Rob Endelman’s Blog

You can pretty much throw anything into a hot pan that’s coated with a little olive oil and end up with a delicious meal. And that’s exactly what I did—off the cuff and in about 15 minutes total—to make lunch yesterday.

I had some turnips (with their completely edible greens) from…

Regular readers of this blog know that there is a story behind every food item.

Whether it is beef, chocolate, yogurt or avocado, some sort of growing, nutritional, political or marketing tale can be told.

Some stories are more tangential than others. Witness the article in…

As many of you know, I am not a fan of artificial colorings in our food. Earlier this year I wrote a four-part series on these petroleum-based dyes and their effects on our health.

But these colorants are not just in processed food. The next time you are in a drug store or the drug aisle…

The demand for grass-fed meat, poultry and dairy products is growing daily; unfortunately, supply sometimes cannot keep up.

It’s not that there aren’t enough small farmers raising quality cattle, pigs, chickens and turkeys. Instead, the number (or lack thereof) of slaughterhouses is…

A quick, easy and delicious way to fry thin fish filets.  Click here to learn how! I'm on Read More »

Add greenhouse gas issues to the list of reasons (flavor, nutrition, safety, etc.) why we should be eating grass-fed meats and dairy products.

From a New York Times opinion piece two weeks ago: "To a rancher like me, who raises cattle, goats and turkeys the traditional way (on…

On the heels of yesterday's post showing how celeriac grows, here is a Read More »