F&W showcases tricked-out custom grills at restaurants across the country.
Courtesy of Seamus Mullen
At New York City’s Tertulia, Seamus Mullen (photo) uses Grillworks’ Argentinean-inspired setup. The angled surface funnels juices and fat into a basting pan, preventing flare-ups.
NorCal’s adjustable grills come in extra- large sizes; Rachel Yang at Seattle’s Revel lowers the grate deep into the firebox to slow-cook whole lambs.
When Christopher Kostow recently renovated the kitchen at Napa Valley’s Meadowood, he installed this Spanish Josper grill-oven hybrid, which mixes live-fire grilling with superhot roasting.
Wolfgang Puck installed J&R grills at his four Cut steak houses. The cement-lined firebox prevents the kitchen from overheating.
Related: Ultimate Guide to Summer Grilling
© David De Vleeschauwer / Chicken Burgers
These days, even Scottish nine-year-olds have blogs. At NeverSeconds, Martha Payne rates her school lunches using a "Food-o-meter" with categories that include the number of mouthfuls eaten, a health rating, price and pieces of hair found. Payne gave her most recent chicken grill (a.k.a chicken burger) a nine-out-of-ten with no hairs to report. We think Grace Parisi’s Chicken Burgers with Spicy Peanut Sauce can beat that. Ready in just 30 minutes, the burgers get an added kick from chile powder, onions and the Indian spice mix garam masala.
Related: Best Burgers in the U.S.
More 30-Minute Burgers
School Lunch, Reinvented
New York City’s top chefs are setting their sights on Toronto, opening outposts of their popular restaurants in three of the city’s hottest new hotels.—Amy Rosen
Daniel Boulud: Yorkville
Daniel Boulud exports his signature French flavors to Café Boulud at the Four Seasons.
David Chang: Financial District
The Momofuku chef’s newest restaurants will open at the Shangri-La, which debuts in August.
Scott Conant: King West (photo)
At his Scarpetta offshoot at the Thompson, Scott Conant offers great pastas and salads.
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Test Kitchen Tease
Warning: Test Kitchen Tease snapshots may cause cravings, lip-smacking and an unshakeable desire to cook.
It's more than a month away from the start of summer, but we're already on the hunt for outstanding desserts that don't require turning on the oven. This week in the F&W Test Kitchen, we whipped up an especially delicious no-bake cheesecake tart that was slightly sweet and impossibly creamy.
We pressed graham cracker crumbs, melted butter, cinnamon and sugar into a tart pan and chilled it to make a super-simple crust. For the filling, we made a surprisingly light combination of ricotta and cream cheeses flavored with fresh lemon juice, agave nectar and ground ginger. On top: macerated strawberries and a drizzle of honey. The recipe will be published later in the year, but if you're in the mood for something similar now, we suggest these phenomenal Lemon, Poppy and Chèvre Cheesecakes with Rhubarb from our May issue.
Related: Tasty Cheesecake Recipes
Actress Anna Kendrick plays a food truck cook in What to Expect When You’re Expecting, the parenting comedy that opens nationwide today. Off-screen, she’s a bona fide baking fanatic and, recently, a fried chicken fiend. “It’s hard to believe, but I recently tried fried chicken for the first time, at South City Kitchen in Atlanta. I didn’t eat it as a kid, and I just never thought to order it. I had no idea what I’d been missing!” Kendrick would likely love Grace Parisi's amazingly crispy buttermilk fried chicken.
Related: More Fried Chicken Recipes
Best Fried Chicken in the U.S.
The Hungry Crowd: Anna Kendrick