All Posts By Amy Sherman

3 of a Kind: Meatloaf Wellington

by in Restaurants, January 4th, 2017

Meatloaf Wellington from Saint Lou's Assembly
3 of a Kind checks out three places across the country to try something cool, new and delicious.

Creative chefs across the country are marrying the humble meatloaf with the elegant beef Wellington. The result? Meatloaf Wellington. This genius mashup takes a down-home dish and transforms it with an upscale tweak: puff pastry. Any kind of ground meat works; the layer of duxelles (a mixture of mushrooms and shallots traditionally found in beef Wellington) is optional. One crucial addition, however, is the sauce, which adds an extra layer of flavor. Save the ketchup for your burger. Read more

3 of a Kind: Waffle Doughnuts

by in Restaurants, November 2nd, 2016

Wonuts
3 of a Kind checks out three places across the country to try something cool, new and delicious.

What would happen if you crossed a waffle and a doughnut? While the jury is out on a name, you can just call it plain delicious. This hybrid treat features a crunchy exterior that gives way to a soft and cakelike texture on the inside. Waffle doughnuts are making welcome appearances from coast to coast, with a range of toppings to boot. Read on to find out where to grab these golden wonders. Read more

3 of a Kind: Corn Dogs Reimagined

by in Restaurants, October 19th, 2016

Huitlacoche Corn Dog from Hogs & Rocks
3 of a Kind checks out three places across the country to try something cool, new and delicious.

The corn dog, which has been around since the 1920s, has long been thought of as an inexpensive festival food … until now. Today’s chefs are giving this carnival snack a gourmet spin at restaurants around the country. They’re taking the everyday and turning it into something extraordinary by using luxurious ingredients including lobster, shrimp and even huitlacoche. Food on a stick never had it so good.

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10 Things I Ate About You: Sacramento

by in Restaurants, September 25th, 2016

Burger from Hook & Ladder
10 Things I Ate About You finds 10 enticing bites in smaller cities from coast to coast.

Sacramento (aka California’s state capital) is known for its 28 museums, the Sacramento Kings of the NBA, and the quaint Gold Rush-era Old Sacramento district and state park. But it has recently rebranded itself as “America’s Farm-to-Fork Capital” — and that title is true. The restaurants here have long relied on local farms and ranchers. Now more than ever the city has a vibrant and varied food scene that’s drawing culinary-minded crowds from across the state and beyond.

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3 of a Kind: Beyond Pork Chicharrones

by in Restaurants, June 29th, 2016

Crispy Chicken Skins with Smoked Honey

3 of a Kind checks out three places across the country to try something cool, new and delicious.

There’s some kind of magic that happens when pork fries into crisp, puffy bits of pure deliciousness. Call them pork rinds, cracklings or chicharrones — it’s all good. But chefs are taking it one step further, transforming chicken, fish skin and even beef tendon to make other kinds of crunchy chicharrones.

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3 of a Kind: Miner’s Lettuce

by in Restaurants, June 22nd, 2016

Lamb, Kale, Parsley Root, Miner's Lettuce Dish

3 of a Kind checks out three places across the country to try something cool, new and delicious.

That tender green commonly known as miner’s lettuce has a fascinating past that belies its delicate appearance. Though its scientific name is Claytonia perfoliata, the edible plant eventually earned its curious nickname because of its popularity among the Gold Rush miners who ate it to prevent scurvy. Today this North American native wild green has gone from functional to fashionable and is often found in salads or elegant garnishes. Since it’s not grown commercially, chefs rely on foragers to procure these pretty leaves, which come in a variety of shapes.

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3 of a Kind: Baked Alaska

by in Restaurants, April 13th, 2016

Oleana3 of a Kind checks out three places across the country to try something cool, new and delicious.

Which dessert is simultaneously hot and cold, old-fashioned and new? Baked Alaska. This sweet treat, which looks somewhat like an igloo, was inspired by the 1867 land deal in which Russia sold much of Alaska to the United States. Today its newfangled flavors and awe-inspiring presentation continue to impress. Read more

3 of a Kind: Monkey Bread

by in Restaurants, April 6th, 2016

Macrina3 of a Kind checks out three places across the country to try something cool, new and delicious. 

A favorite since the 1950s, this sticky-sweet style of pull-apart cinnamon bread was traditionally a homemade specialty. Today it’s showing up at bakeries and on restaurant menus, with chefs putting unique spins on the original recipe. Additions to the comforting classic include fruit, cheese and even garlic. Read more

3 of a Kind: Whole Roasted Cauliflower

by in Restaurants, March 30th, 2016

Cauliflower

3 of a Kind checks out three places across the country to try something cool, new and delicious. 

Restaurants are serving up cauliflower in a whole new way — literally. Whole roasted heads of the cruciferous vegetable are the latest crowning glory at the table. After roasting them, chefs get creative with sauces and embellishments that take this vegetable from mundane to magnificent.

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Chefs’ Picks: San Francisco Burgers

by in Restaurants, March 26th, 2016

The Tradesman

Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.

We’re making our way across the country, finding chefs’ favorite burgers in a variety of cities. We’ve talked to chefs about their picks in New York City, Chicago and Miami. Now we’re heading west to San Francisco. Read more