- 5 Seafood Dishes That Could Be Art
- 11 Pictures that Prove Chefs are Getting Excited About Fall
- Chefs are Going All-Out for Easter and Passover
- Ant Larvae, Poached Aloe Vera and More Things You've Never Considered Eating
- 10 Ways to Eat Brunch Like a Chef
- Star Chefs' Thanksgivings
- 7 Ways to Celebrate National Lobster Day Like a Pro
- Super-Stuffed Heroes and Strawberry-Rhubarb Pie
- 9 Ways Chefs Are Eating Seafood for Breakfast, Lunch & Dinner
- 13 Ways to Eat Like a Chef, From Late-Night Bundt Cakes to Shiso-Flavored Bucatini
Want to know what goes on behind closed kitchen doors? F&W does some digging and finds out what chefs are eating and cooking. Here, what they’ve enjoyed this past week.
Kabocha Squash for 2: At Incanto, chef Chris Cosentino is working on a new dish: Kabocha squash stuffed with oxtail, Savoy cabbage, grilled levain and Taleggio. The gooey, cheesy fall dish is perfect for F&W’s new #FWMuse series, which spotlights squash this month.
Beautiful Beets: Paul Liebrandt plated a breathtaking, deconstructed salad of early autumn beetroot, lettuce, flowers and herbs.
Breakfast Pie: Alexandra Guarnaschelli proposes raspberry jam tarts for breakfast. “What is it about a lattice crust that makes things taste better?” she asks.
Chickpeas at Betony: On a trip to NYC, Hugh Acheson snacked on delicate chickpea panisse at Betony. His verdict: Stunning.
Halloween Macaroons: In a stroke of genius, chef Andrew Carmellini’s Lafayette is selling “Jack-O-Roons” for the Halloween season. Bright orange, dipped in chocolate and topped with frosting stems, the cookies even have Jack-O-Lantern-inspired faces.