F&W editors are on a holiday eating frenzy—pasta tastings at Carbone, Momofuku’s fried chicken… But in case Instagram inspiration isn’t enough reason to dine out this season, here’s an even better one.
The trendiest fat in restaurant kitchens isn’t butter, olive oil or even lard—it’s schmaltz, a.k.a. rendered chicken fat. Here are five creative ways chefs are using this luscious ingredient right now.
Here, F&W editors' guide to the best Times Square restaurants, perfect for visitors to New York City.
Dirt Candy owner, writer and culinary feminist Amanda Cohen spotlights talented chefs you need to know.
The first few nights I was really excited. It was a great dish, a winter favorite. Tight little green gems, layers furled into themselves, tiny perfect vegetables.
Chefs are pickling, powdering and pulverizing shrimp to make these inventive shrimp dishes.
Chefs are experimenting with icy garnishes made from tomatoes, herbs and orangle blossom water for a burst of flavor along with a chilly, mouth-awakening sensation. Read more >
New Yorker Alfia Muzio, a former lawyer, currently works as a line cook at Marlow & Sons in Brooklyn.
I was overconfident. Maybe even showing off a little. There was a new guy in the kitchen, and perhaps I was a little anxious to prove that I knew something about sauté. My sous-chef had left me in her spot: expediting, plating, buffering between the front of house and the cooks. She had faith in me; I wanted to do it right! I was sure I could! So when the order for the big steak came in, I puffed out my chest a little, no sweat! I could lead the line through one big, very expensive steak! It was a slow night; I’d give that steak my full attention. If I needed back up, my sous-chef was downstairs, within earshot... Read more >