All Posts By Samantha Lande

Chefs’ Picks: Big-Game Snacks

by in Restaurants, January 29th, 2017

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

When it comes to football’s biggest day, few things are as important as the spread — the snack spread, that is. We spoke to chefs across the country about recipes from their own party playbooks that always please the crowd. Ready, set, go get that oven fired up. It’s time to win at your own big game bash. Read more

Chefs’ Picks: Soups

by in Restaurants, January 22nd, 2017

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

Few remedies for killing that winter chill are as satisfying as spoonful after spoonful of piping-hot soup. Chefs across the country share their favorite spins on this versatile staple, including a vegan version, a beer-laced bowl and one wild-card pick perfect for warmer climes. Read more

Chefs’ Picks: Cold Busters

by in Restaurants, January 8th, 2017

Ginger Garlic Chicken Noodle Soup
With cold and flu season comes the need for healing soups, teas and tonics. Chefs, in particular, know that eating the right kinds of foods can stave off those dreaded sniffles. Pros from across the country share their tried-and-true remedies for conquering colds. Read more

Chefs’ Picks: Hanukkah

by in Restaurants, December 14th, 2016

Dark-Rum Doughnuts from The Dutch
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.

Chefs’ Picks: Hanukkah
Hanukkah spans eight nights, which means there is plenty of time to reflect on traditions, exchange gifts and indulge in one celebratory meal after another. The holiday is full of dishes that are steeped in symbolism. Many of them are made with oil, to celebrate finding the oil that kept the temple’s menorah lit for eight days. That’s why the holiday is often referred to as the Festival of Lights. Whether you are preparing your first Hanukkah feast or are looking for ways to mix up traditional recipes, get inspiration as these chefs across the country give their take on what should land on your table this holiday. Read more

Chefs’ Picks: Christmas Dinner

by in Restaurants, December 11th, 2016

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

Christmas Dinner
Though it may feel like the Thanksgiving feast just ended, it’s already time to start decking the halls, trimming the tree and gearing up to prepare yet another festive meal. Don’t let holiday fatigue take over. We’ve rounded up a menu of inspiring dishes by checking in with chefs across the country to find out which recipes make the cut for their Christmas spread.

A Surprising Italian Side
Chef de Cuisine Justin Winters of Boston’s La Motta’s likes to stick with an Italian standard that is often a surprise for most Americans: cardoon. A cousin of artichoke that has slender stems similar to celery, this vegetable is a common addition to the Christmas table in various regions of Italy. Read more

Chefs’ Picks: Feast of the Seven Fishes

by in Restaurants, December 7th, 2016

Michael's Genuine Fish Stew
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.

Wander into an Italian-American household on Dec. 24 and there’s a good chance you will be dazzled by platter upon platter of delectable fishcentric dishes. This stunning array of seafood is served as part of a holiday vigil when many abstain from eating meat. Read more

Chefs’ Picks: Cookie Swap

by in Restaurants, December 4th, 2016

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

Cookies can be enjoyed year-round, but let’s face it: The holidays provide the perfect excuse to indulge in this classic treat. And there’s no better tradition for doing so than the cookie swap, that sweet soiree where each invitee brings a batch to share. We’ve asked some of the country’s finest cookie aficionados — pastry chefs and bakers — to weigh in with their good-to-the-last-crumb creations. Read on to get their recipes that are sure to reign supreme at any party. Read more

Chefs’ Picks: Thanksgiving Leftovers

by in Restaurants, November 25th, 2016

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

Thanksgiving is a time to celebrate family, friends and food, glorious food. It seems that no matter the size of the bird or the number of sides on the table, the holiday spread stretches into at least the next day or two. But what to do with the leftover turkey, sweet potatoes and cornbread? These chefs have the answer: turn them into creative breakfast and lunch items for the next day. Read more

Chefs’ Picks: Thanksgiving Sides

by in Restaurants, November 6th, 2016

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

The turkey may take center stage on the Thanksgiving table, but it’s the sides that ultimately steal the show. Today, chefs and home cooks are stepping away from ho-hum dishes such as bland mashed potatoes and soggy green beans. Taking their place are inspired sides that sing with spice and unexpected flavors, making for a truly festive meal. Read more

3 of a Kind: Fermented Salads

by in Restaurants, October 26th, 2016

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

Hold on to your forks, because chefs across the country are using fermentation to spice up that classic menu staple: the salad. While fermented salads have long been consumed in Asian countries, with Burmese tea salads, Korean kimchi and some Thai salads being categorized as such, the trend has only recently taken root in the United States. With healthy eating and probiotics coming into favor, fermentation has started to become more mainstream. The pros are jumping on board, using pickled vegetables and fermented dressings to create tangy twists on typical salads. Here are a few spots offering fermented spins of their own.

Fermented Cabbage with Grapefruit, Sea Beans, Scallions and Crab from Cherry Point, Brooklyn
This new Brooklyn neighborhood restaurant has a focus on housemade, ethically produced charcuterie, and also on seasonal vegetables. One stellar pick is the Jonah Crab Salad. This dish brings together fermented cabbage, grapefruit, Jonah crab, sea beans and scallions. The combination makes for the perfect balance of sweet, tangy and salty elements. Read more

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