Weekly Tip Number Nine – The Key to Boiling Potatoes

Yet another Monday has arrived and it’s my favorite day of the week.

Why, you may ask?

Because it’s the day I share another one of my Weekly Tips.

Ready…. set…. go!

Chef Nathan Lyon Weekly Tip Nine

Celebrity Cooking Magazine

The Spring issue of Celebrity Cooking Magazine is out and guess who is featured alongside The Barefoot Contessa and Ted Allen?!

You’ll find two delicious recipes of mine from Great Food Starts Fresh, including my pan-roasted halibut with salsa verde and asparagus (pictured).

Simply grab your Latte and check out the digital version to flip through the entire spread. (Now that’s my kind of magazine!)

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Picking and Choosing the Best Veggies

It’s the final installment of a series I did on shopping at your local Farmers Market with America Now and this one pretty much covers it all:

How to pick and store a range of fresh produce.

Latte knows, there is nothing worse than buying a delicious fresh fruit or vegetable and then a few days later seeing it wilted or bruised because of improper storage.

Too avoid that all together, I wanted to share these tips with you!

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Vegas, Baby! It’s delicious.

This Valentine’s day Super-sous surprised me with a trip to Las Vegas.

Now, let me clarify that neither of us are big Vegas people. Gambling, smoking, crowds. These are not our preferred activities.

That said, we wanted a little getaway somewhere that was close, but outside of  L.A. and where good food and good deals abound. So… that’s how Vegas came into the picture.

Super-sous wanted us to eat delicious food on Valentine’s day. “Part of our culinary education” were some of the words used to explain the purpose of the trip.

Mission accomplished.

I do believe that we are now both Vegas converts.

We did not have one bad morsel of food. Not one.

For a very special treat, we ate at L’atelier de Joel Robuchon on Valentine’s day, Robuchon’s 1 star Michelin star rated restaurant in Las Vegas. (The less expensive version of his 3 star restaurant in Vegas.)

It may have been on the pricier spectrum of things, but it was worth every single delicious bite. It was a culinary experience to last a lifetime.

If you’re a serious foodie and you have a trip to Vegas somewhere on the horizon, I can’t recommend this restaurant enough. It was a splurge and one that everyone deserves to treat themselves to from time to time.

One of the extra special moments of the dinner was the celebration of our table-neighbor’s birthday. She and her husband spend almost every Valentine’s day/her birthday at L’atelier. We chatted each other up throughout the night and turns out that they know the Executive Pastry chef of the restaurant whom we got to meet (bonus desserts!). They even shared their special birthday cake with us.

It wasn’t the best lighting for pictures, but the obligatory food photos had to be taken. Even of Latte.

Bon Appetit.


Want The Best Carrot Ever? Check Out My Weekly Tip Number 8.

I had a friend tell me a few months ago that he didn’t like carrots.

When I asked him why, he shared his experience of, time and again, eating old, dried out, sugarless, pale orange carrots. He said he had never had otherwise!

I think we’ve all had a similar experience. It’s the kind of carrot that you have to immediately stop eating and find a brighter, sweeter one to replace that “off” taste in your mouth.

Well, thank Latte for learning from farmers who grow carrots how to pick the crispest, brightest, sweetest bunches off them all. And learning how to make that taste last for days on end.

When you learn how to choose the best, you’ll be hard pressed to speak about nothing but the wonders of carrots. That’s what happened to my friend.

He’s a carrot convert.

Win one for farmers. And carrots.

Chef Nathan Lyon Weekly Tip Eight



Dear Latte, it’s almost Valentines Day! How about chocolate truffles for your love?

24 hours until the big day.

This is where the season of chocolate in my cookbook, Great Food Starts Fresh, shines. Although it’s a year round season, there is something special about eating chocolate on Valentines Day. It’s a delicious tradition that I whole-heartedly believe in!

So, let’s indulge, shall we? Won’t you be my Valentine?

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