Chefs We Love is a Valentine's Day tribute to those who have done great work in the culinary world -- to those who inspire us to not only eat well, but to try new things in our own kitchens. With this holiday around the corner, we at Kitchen Daily felt that it was appropriate to share our love and respect for those who have most inspired and influenced our passion for cooking.

Recipes: Antipasti toasts, chicken legs, pasta with spicy shrimp

Some quick dishes that utilize Mediterranean bar ingredients Cookbook author Tara Brennan first woke up to the need for quick and easy dishes when she was pregnant with her first child and started using Mediterranean bar ingredients as a starting point for entrees, appetizers and more.

Q&A With Allegra McEvedy

AS a child, Allegra McEvedy spent holidays being carted to temples and ruins with her father, a historian. "Where my friends were all lying on beaches in the Mediterranean, I was clambering over ruins in Turkey. I'd seen every outpost of the Roman Empire by the time I was 16," she said. When her parents suggested the children keep travel diaries, she began a lifelong fascination with collecting ...

Try cooking like Julia with these abbreviated recipes

If you have even a passing interest in French cooking then you should be a student of Julia Child and her celebrated cookbooks, “Mastering the Art of French Cooking” and “Julia Child, The Way to Cook.”

World Chefs: Sisters revive heirloom recipes for modern bakers

NEW YORK (Reuters) - Self-described "roundish women of a certain age," Marilynn and Sheila Brass, also known as the Brass Sisters, like to say they are home chefs 114 years of baking experience between them. They are also inveterate collectors and discoverers of cookbooks, including the handcrafted kind held together by pins and long ago shoved in a forgotten drawer. About 10 years ago the ...