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Sylvan Mishima Brackett makes these meatballs, known as tsukune, with hand-chopped meat and skin from the best pastur...
“Kids like hummus,” says Alice Waters, “and they like to make the little flatbreads and heat them like tortillas; the...
In Egypt, cooks stuff this spiced rice mixture into all kinds of vegetables, like zucchini.
This dish is loosely based on one that René Redzepi makes at his Copenhagen restaurant, Noma, using Nordic herbs...
“Next year, we’ll completely redesign Spago and its menu. I might keep some signatures, like my smoked salmon with di...
“Before she opened her iconic New York restaurant, Prune, Gabrielle Hamilton and I worked together in catering,” says...
This ingenious, briny sauce couldn’t be simpler: Chef René Redzepi purees raw oysters with a little of their liq...
Chef Way: Chef Martin Yan makes his delicate dumpling wrappers with cornstarch, wheat starch, water and shortening.Ea...
For their unconventional tartare, Rich Torrisi and Mario Carbone quickly sear beef before finely chopping it. As an h...
Torrisi Italian Specialties chef-owners Rich Torrisi and Mario Carbone have reimagined the knish, the classic Jewish ...
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