Sweet Somethings for The Holiday Table
Start here for your holiday dessert inspiration. From decadent chocolate cake with kirsch-soaked cherries and mascarpone gelato in L.A. to the most...
Holiday Inspiration: Top Savory Recipes
It's the season for over-the-top flavor and holiday decadence. And these chefs from across the country know how to deliver that magical combination...
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...
Something New Under the Frozen Chocolate Sun
Rebecca Cohen Antoinette Bruno
It looks like tulle and tastes like cool joy. Pastry Chef Rick Billings first became infatuated with Taiwanese shaved ice last year when he came...
Building a Brewery Out of a Legacy: The Slightly Backwards Trajectory of Greg Engert
Emily Bell
Greg Engert isn’t a Certified Cicerone. He was never an avid home brewer. He got into craft beer after abandoning modernist fiction and the...
The New Mythology of Greek Mixology
Emily Bell Antoinette Bruno
Anise. Mastiha. Grilled lemon—its bright sourness cut by a deep char, the way dark shadows streak across a sundrenched Mediterranean afternoon....
In D.C., Trusty Carbonara Gets a Reboot
Sean Kenniff Antoinette Bruno
Sitting down to a warm, heaping plate of carbonara, coated in a delicate web of Parmesan, can most definitely save the day. Chef Jose Adorno of...
Sibling Synergy and Authenticity at El Celler de Can Roca—The Tour
Meha Desai
In August 2014, the team at El Celler de Can Roca went on an adventure. The restaurant closed its doors in Girona and hit the road, making stops in...
Driving the Oyster-Martini Experience with Sidecars
Sean Kenniff Daniel Kreiger/@danielkrieger
A Plymouth gin martini may be the best thing to have happened to shellfish since the Birth of Venus. And the best thing to have happened to the gin...

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