Foraging for Salinity
Joe Sevier Aliza Elizarov
“Not without salt!” It’s the manifesto of many chefs. But for Brian Mercury, upon reading former Spago Pastry Chef Ashley Rodriguez’s blog of the...
Peking Duck Takes a Bao
Korakot Suriya-arporn Dan Catinella
Sexy, bronzed Peking duck—with its crisp skin and succulent meat—is the result of millennia of Chinese tradition. It’s also the culmination of Chef...
Something New with Cold Brew
Dan Catinella Dan Catinella
As the final days of the iced coffee season filtered right through joe drinkers’ fingers, and the caffeinated masses found themselves gingerly...
Street-smart Sweetbreads
Meha Desai Antoinette Bruno
In his kitchen at Zaytinya, Chef Michael Costa is taking everything good about sweetbreads and giving them an outstanding Turkish twist. “Sweetbreads...
Fatty and Pampered: Ōra Salmon Gets Special Treatment at The Musket Room
Mary Choi Aliza Eliazarov
The best techniques are sometimes the simplest, but they can make all the difference—as with the perfectly cooked soft egg or sear on a steak. Native...
Hold the Caul Fat, We Got a Trotter!
Mary Choi Antoinette Bruno
Casings are a hot topic in the charcuterie world. From bungs to bladders, the options can be daunting. Beef, hog, or sheep? Which casings should be...
Everything Old Is Brew Again
Rebecca Cohen Antoinette Bruno
Discerning coffee drinkers cringe at the thought of a shot of espresso pulled more than two minutes ago, and a pot of drip coffee left sitting on the...
Getting to the Heart of Puerto Rican Cuisine, On a Chip
Sean Kenniff Will Blunt
 It’s where seasoning starts: mirepoix or the so called trinities—the omitted “holy” subtly reminding us just how important this mixture of...
Homemade Burrata with Chef Justin Walker of Earth at Hidden Pond – Kennebunkport, ME
Meha Desai
Silky on the outside and utterly butterly creamy on the inside, an ideal burrata is magnificent in its simplicity. Best eaten fresh, burrata...

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