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Sole Food

Sole Food

Chefs design shoes and other fashions in food

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Cake Shoes

The biggest players in the fashion world are descending on New York City for Mercedes-Benz Fashion Week, which kicks off today. But designers and stylists aren't the only ones getting in on the action. This past week, Chefs Aaron Sanchez, Chris Cosentino, and Marcus Samuelsson announced that they have teamed up with Mozo shoes to create their own footwear lines. The shoes will reflect each chef's signature style and persona. For instance, Cosentino's designs are inspired by California surf culture while Sanchez's are inspired by his Latin roots.

In other footware news, Chef Marc Forgione has a menu lined up for this year's South Beach Wine & Food Festival that is inspired by the Brazilian flip flops company Havaianas. The menu, which he'll be serving at the Havaianas “Taste of Brazil” beach bar includes chimichurri, coconut beignets, and strawberry batida.

In other non-sequitur culinary fashion news, the French underwear and fitness clothing company, Lytess released a line of undergarments infused with caffeine to encourage weight loss. The underwear, which resembles Spanx, has tiny caffeine-filled capsules woven into the fabric that is meant to massage the skin during wear and reduce the appearance of cellulite. Now you can enjoy a culinary indulgence that will enhance your appearance for a change.

The Daily Byte is a regular column dedicated to covering interesting food news and trends across the country. Click here for previous columns.


  1. Fish:
    • 1/2 cup all purpose flour
    • 4 sole fillets (each about 3 to 4 ounces)
    • Coarse kosher salt
    • Freshly ground black pepper
    • 2 tablespoons vegetable oil or canola oil
    • 2 tablespoons (1/4 stick) unsalted butter
  2. Sauce:
    • 1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces
    • 2 tablespoons chopped fresh Italian parsley
    • 1 tablespoon fresh lemon juice
    • Lemon wedges
  1. For fish:
    1. Place flour in pie dish. Rinse fish pat with paper towels. Sprinkle both sides of fish with coarse salt and freshly ground pepper. Dredge fish on both sides with flour shake off excess. Place on platter.
    2. Heat oil in large skillet over medium-high heat until oil is hot and shimmers. Add butter quickly swirl skillet to coat. When foam subsides, add fish and cook until golden on bottom, 2 to 3 minutes. Carefully turn fish over and cook until opaque in center and golden on bottom, 1 to 2 minutes. Divide fish between 2 warmed plates tent with foil. Pour off drippings from skillet wipe with paper towels.
    1. Place skillet over medium-high heat. Add butter cook until golden, 1 to 2 minutes. Remove from heat stir in parsley and lemon juice (sauce may sputter). Spoon sauce over fish. Serve with lemon wedges.

    Nutritional analysis provided by Bon Appétit


    1. Fish:
      • 1/2 cup all purpose flour
      • 4 sole fillets (each about 3 to 4 ounces)
      • Coarse kosher salt
      • Freshly ground black pepper
      • 2 tablespoons vegetable oil or canola oil
      • 2 tablespoons (1/4 stick) unsalted butter
    2. Sauce:
      • 1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces
      • 2 tablespoons chopped fresh Italian parsley
      • 1 tablespoon fresh lemon juice
      • Lemon wedges
    1. For fish:
      1. Place flour in pie dish. Rinse fish pat with paper towels. Sprinkle both sides of fish with coarse salt and freshly ground pepper. Dredge fish on both sides with flour shake off excess. Place on platter.
      2. Heat oil in large skillet over medium-high heat until oil is hot and shimmers. Add butter quickly swirl skillet to coat. When foam subsides, add fish and cook until golden on bottom, 2 to 3 minutes. Carefully turn fish over and cook until opaque in center and golden on bottom, 1 to 2 minutes. Divide fish between 2 warmed plates tent with foil. Pour off drippings from skillet wipe with paper towels.
      1. Place skillet over medium-high heat. Add butter cook until golden, 1 to 2 minutes. Remove from heat stir in parsley and lemon juice (sauce may sputter). Spoon sauce over fish. Serve with lemon wedges.

      Nutritional analysis provided by Bon Appétit


      1. Fish:
        • 1/2 cup all purpose flour
        • 4 sole fillets (each about 3 to 4 ounces)
        • Coarse kosher salt
        • Freshly ground black pepper
        • 2 tablespoons vegetable oil or canola oil
        • 2 tablespoons (1/4 stick) unsalted butter
      2. Sauce:
        • 1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces
        • 2 tablespoons chopped fresh Italian parsley
        • 1 tablespoon fresh lemon juice
        • Lemon wedges
      1. For fish:
        1. Place flour in pie dish. Rinse fish pat with paper towels. Sprinkle both sides of fish with coarse salt and freshly ground pepper. Dredge fish on both sides with flour shake off excess. Place on platter.
        2. Heat oil in large skillet over medium-high heat until oil is hot and shimmers. Add butter quickly swirl skillet to coat. When foam subsides, add fish and cook until golden on bottom, 2 to 3 minutes. Carefully turn fish over and cook until opaque in center and golden on bottom, 1 to 2 minutes. Divide fish between 2 warmed plates tent with foil. Pour off drippings from skillet wipe with paper towels.
        1. Place skillet over medium-high heat. Add butter cook until golden, 1 to 2 minutes. Remove from heat stir in parsley and lemon juice (sauce may sputter). Spoon sauce over fish. Serve with lemon wedges.

        Nutritional analysis provided by Bon Appétit


        1. Fish:
          • 1/2 cup all purpose flour
          • 4 sole fillets (each about 3 to 4 ounces)
          • Coarse kosher salt
          • Freshly ground black pepper
          • 2 tablespoons vegetable oil or canola oil
          • 2 tablespoons (1/4 stick) unsalted butter
        2. Sauce:
          • 1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces
          • 2 tablespoons chopped fresh Italian parsley
          • 1 tablespoon fresh lemon juice
          • Lemon wedges
        1. For fish:
          1. Place flour in pie dish. Rinse fish pat with paper towels. Sprinkle both sides of fish with coarse salt and freshly ground pepper. Dredge fish on both sides with flour shake off excess. Place on platter.
          2. Heat oil in large skillet over medium-high heat until oil is hot and shimmers. Add butter quickly swirl skillet to coat. When foam subsides, add fish and cook until golden on bottom, 2 to 3 minutes. Carefully turn fish over and cook until opaque in center and golden on bottom, 1 to 2 minutes. Divide fish between 2 warmed plates tent with foil. Pour off drippings from skillet wipe with paper towels.
          1. Place skillet over medium-high heat. Add butter cook until golden, 1 to 2 minutes. Remove from heat stir in parsley and lemon juice (sauce may sputter). Spoon sauce over fish. Serve with lemon wedges.

          Nutritional analysis provided by Bon Appétit


          1. Fish:
            • 1/2 cup all purpose flour
            • 4 sole fillets (each about 3 to 4 ounces)
            • Coarse kosher salt
            • Freshly ground black pepper
            • 2 tablespoons vegetable oil or canola oil
            • 2 tablespoons (1/4 stick) unsalted butter
          2. Sauce:
            • 1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces
            • 2 tablespoons chopped fresh Italian parsley
            • 1 tablespoon fresh lemon juice
            • Lemon wedges
          1. For fish:
            1. Place flour in pie dish. Rinse fish pat with paper towels. Sprinkle both sides of fish with coarse salt and freshly ground pepper. Dredge fish on both sides with flour shake off excess. Place on platter.
            2. Heat oil in large skillet over medium-high heat until oil is hot and shimmers. Add butter quickly swirl skillet to coat. When foam subsides, add fish and cook until golden on bottom, 2 to 3 minutes. Carefully turn fish over and cook until opaque in center and golden on bottom, 1 to 2 minutes. Divide fish between 2 warmed plates tent with foil. Pour off drippings from skillet wipe with paper towels.
            1. Place skillet over medium-high heat. Add butter cook until golden, 1 to 2 minutes. Remove from heat stir in parsley and lemon juice (sauce may sputter). Spoon sauce over fish. Serve with lemon wedges.

            Nutritional analysis provided by Bon Appétit


            1. Fish:
              • 1/2 cup all purpose flour
              • 4 sole fillets (each about 3 to 4 ounces)
              • Coarse kosher salt
              • Freshly ground black pepper
              • 2 tablespoons vegetable oil or canola oil
              • 2 tablespoons (1/4 stick) unsalted butter
            2. Sauce:
              • 1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces
              • 2 tablespoons chopped fresh Italian parsley
              • 1 tablespoon fresh lemon juice
              • Lemon wedges
            1. For fish:
              1. Place flour in pie dish. Rinse fish pat with paper towels. Sprinkle both sides of fish with coarse salt and freshly ground pepper. Dredge fish on both sides with flour shake off excess. Place on platter.
              2. Heat oil in large skillet over medium-high heat until oil is hot and shimmers. Add butter quickly swirl skillet to coat. When foam subsides, add fish and cook until golden on bottom, 2 to 3 minutes. Carefully turn fish over and cook until opaque in center and golden on bottom, 1 to 2 minutes. Divide fish between 2 warmed plates tent with foil. Pour off drippings from skillet wipe with paper towels.
              1. Place skillet over medium-high heat. Add butter cook until golden, 1 to 2 minutes. Remove from heat stir in parsley and lemon juice (sauce may sputter). Spoon sauce over fish. Serve with lemon wedges.

              Nutritional analysis provided by Bon Appétit


              1. Fish:
                • 1/2 cup all purpose flour
                • 4 sole fillets (each about 3 to 4 ounces)
                • Coarse kosher salt
                • Freshly ground black pepper
                • 2 tablespoons vegetable oil or canola oil
                • 2 tablespoons (1/4 stick) unsalted butter
              2. Sauce:
                • 1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces
                • 2 tablespoons chopped fresh Italian parsley
                • 1 tablespoon fresh lemon juice
                • Lemon wedges
              1. For fish:
                1. Place flour in pie dish. Rinse fish pat with paper towels. Sprinkle both sides of fish with coarse salt and freshly ground pepper. Dredge fish on both sides with flour shake off excess. Place on platter.
                2. Heat oil in large skillet over medium-high heat until oil is hot and shimmers. Add butter quickly swirl skillet to coat. When foam subsides, add fish and cook until golden on bottom, 2 to 3 minutes. Carefully turn fish over and cook until opaque in center and golden on bottom, 1 to 2 minutes. Divide fish between 2 warmed plates tent with foil. Pour off drippings from skillet wipe with paper towels.
                1. Place skillet over medium-high heat. Add butter cook until golden, 1 to 2 minutes. Remove from heat stir in parsley and lemon juice (sauce may sputter). Spoon sauce over fish. Serve with lemon wedges.

                Nutritional analysis provided by Bon Appétit


                1. Fish:
                  • 1/2 cup all purpose flour
                  • 4 sole fillets (each about 3 to 4 ounces)
                  • Coarse kosher salt
                  • Freshly ground black pepper
                  • 2 tablespoons vegetable oil or canola oil
                  • 2 tablespoons (1/4 stick) unsalted butter
                2. Sauce:
                  • 1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces
                  • 2 tablespoons chopped fresh Italian parsley
                  • 1 tablespoon fresh lemon juice
                  • Lemon wedges
                1. For fish:
                  1. Place flour in pie dish. Rinse fish pat with paper towels. Sprinkle both sides of fish with coarse salt and freshly ground pepper. Dredge fish on both sides with flour shake off excess. Place on platter.
                  2. Heat oil in large skillet over medium-high heat until oil is hot and shimmers. Add butter quickly swirl skillet to coat. When foam subsides, add fish and cook until golden on bottom, 2 to 3 minutes. Carefully turn fish over and cook until opaque in center and golden on bottom, 1 to 2 minutes. Divide fish between 2 warmed plates tent with foil. Pour off drippings from skillet wipe with paper towels.
                  1. Place skillet over medium-high heat. Add butter cook until golden, 1 to 2 minutes. Remove from heat stir in parsley and lemon juice (sauce may sputter). Spoon sauce over fish. Serve with lemon wedges.

                  Nutritional analysis provided by Bon Appétit


                  1. Fish:
                    • 1/2 cup all purpose flour
                    • 4 sole fillets (each about 3 to 4 ounces)
                    • Coarse kosher salt
                    • Freshly ground black pepper
                    • 2 tablespoons vegetable oil or canola oil
                    • 2 tablespoons (1/4 stick) unsalted butter
                  2. Sauce:
                    • 1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces
                    • 2 tablespoons chopped fresh Italian parsley
                    • 1 tablespoon fresh lemon juice
                    • Lemon wedges
                  1. For fish:
                    1. Place flour in pie dish. Rinse fish pat with paper towels. Sprinkle both sides of fish with coarse salt and freshly ground pepper. Dredge fish on both sides with flour shake off excess. Place on platter.
                    2. Heat oil in large skillet over medium-high heat until oil is hot and shimmers. Add butter quickly swirl skillet to coat. When foam subsides, add fish and cook until golden on bottom, 2 to 3 minutes. Carefully turn fish over and cook until opaque in center and golden on bottom, 1 to 2 minutes. Divide fish between 2 warmed plates tent with foil. Pour off drippings from skillet wipe with paper towels.
                    1. Place skillet over medium-high heat. Add butter cook until golden, 1 to 2 minutes. Remove from heat stir in parsley and lemon juice (sauce may sputter). Spoon sauce over fish. Serve with lemon wedges.

                    Nutritional analysis provided by Bon Appétit


                    1. Fish:
                      • 1/2 cup all purpose flour
                      • 4 sole fillets (each about 3 to 4 ounces)
                      • Coarse kosher salt
                      • Freshly ground black pepper
                      • 2 tablespoons vegetable oil or canola oil
                      • 2 tablespoons (1/4 stick) unsalted butter
                    2. Sauce:
                      • 1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces
                      • 2 tablespoons chopped fresh Italian parsley
                      • 1 tablespoon fresh lemon juice
                      • Lemon wedges
                    1. For fish:
                      1. Place flour in pie dish. Rinse fish pat with paper towels. Sprinkle both sides of fish with coarse salt and freshly ground pepper. Dredge fish on both sides with flour shake off excess. Place on platter.
                      2. Heat oil in large skillet over medium-high heat until oil is hot and shimmers. Add butter quickly swirl skillet to coat. When foam subsides, add fish and cook until golden on bottom, 2 to 3 minutes. Carefully turn fish over and cook until opaque in center and golden on bottom, 1 to 2 minutes. Divide fish between 2 warmed plates tent with foil. Pour off drippings from skillet wipe with paper towels.
                      1. Place skillet over medium-high heat. Add butter cook until golden, 1 to 2 minutes. Remove from heat stir in parsley and lemon juice (sauce may sputter). Spoon sauce over fish. Serve with lemon wedges.

                      Nutritional analysis provided by Bon Appétit


                      Watch the video: Conan u0026 Deon Coles Soul Food Adventure. CONAN on TBS (October 2021).