All Posts By Sara Ventiera

Chefs’ Picks: Gluten-Free Baked Goods

by in Restaurants, March 19th, 2017

Macarons
In the not-too-distant past, diners who wanted to avoid gluten in their baked goods often found themselves losing out on flavor. Not anymore. Those cardboard-tasting creations of yesteryear are being banished to the permanent castaway pile, as cafes, bakeries and sweet shops across the country create treats sans the wheat. Here, several chefs reveal the gluten-free indulgences they just can’t resist. Read more

Chefs’ Picks: St. Patrick’s Day

by in Restaurants, March 12th, 2017

Fish and Chips
As the saying goes, “On St. Patrick’s Day, everyone’s Irish.” This international holiday, which honors the patron saint of Ireland, provides the perfect excuse for everyone (whether actually Irish or not) to drink, eat and be merry. Get into the spirit with these chefs, who share their favorite spots to score Irish pub classics. Read more

Chefs’ Picks: Apres Ski

by in Restaurants, February 19th, 2017

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

After an exhilarating day on the slopes, there’s no better way to wind down in alpine environs than by taking part in that festive tradition known as apres ski, which typically involves socializing over bites and beverages. Here four ski town chefs divulge their favorite apres-ski dishes, drinks and destinations. Read more

Chefs’ Picks: Miami Pizza

by in Restaurants, February 12th, 2017

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

Miami may not be a traditional pizza town, but with a constant influx of former New Yorkers and European expats joining the ranks of enterprising locals, the Magic City has seriously elevated its pies. Here, five local chefs share their favorite places for pizza in South Florida. Read more

10 Things I Ate About You: Marfa, Texas

by in Restaurants, January 21st, 2017

Beef Carpaccio from LaVenture at Hotel St. George
10 Things I Ate About You finds 10 enticing bites in smaller cities from coast to coast.

This tiny town seemingly dropped in the midst of the Texan high desert may appear to be an unlikely spot for an art colony teeming with tourists. But Marfa has long served as a mecca for art fanatics from around the world. It was the late artist Donald Judd who put the town on the map as a cultural hot spot when he relocated here in the 1970s, eventually buying an old Army fort as a place to show large-scale works. Though its population continues to hover at a mere 2,000 residents, Marfa’s culinary scene has burgeoned. The broad swath of dishes to be sampled here is as diverse as the artwork that blooms on the grounds of this remote desert town, with Tex-Mex, Mediterranean, French and Southeast Asian flavors all represented. Just don’t be surprised if a place is randomly closed; the cuisine may be worldly, but Marfa has retained its relaxed small-town ambiance. Read more

Chefs’ Picks: Sushi Omakase, Los Angeles

by in Restaurants, January 15th, 2017

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

Spicy tuna rolls, salmon nigiri and California maki are popular bets when it comes to satisfying sushi cravings, but sticking to the old reliables isn’t exactly the most exciting way to experience the artistry and stunning simplicity of sushi. For those looking to expand their options, omakase is an ideal choice. Meaning “to entrust” or “I’ll leave it up to you,” omakase gives the chef total control, letting the master surprise you with his or her choice of prime seafood. Generally, that means a meal of hand rolls, sashimi and nigiri that go well beyond the usual suspects. Here, Los Angeles chefs divulge their favorite Southern California places to indulge in omakase.

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Chefs’ Picks: Chinese Takeout

by in Restaurants, December 24th, 2016

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

For some, ordering Chinese food is a time-honored Christmas Day tradition. For those who plan to dive into a bowl of noodles tomorrow, follow the lead of these chefs who’ve shared their preferred takeout plates, including Americanized favorites and regional classics.

A Feast of Favorites
Chefs Salil and Stacey Mehta brought the traditional Chinese fare of India to Brooklyn earlier this year when they opened the Chinese Club, which honors Stacey’s Indian-Chinese heritage. Given the hectic pace of running two restaurants (they’re also owners of LAUT in New York City) while raising a family, the husband-and-wife duo are fans of ordering in when they need a bit of a break. Stacey’s takeout picks are Kung Pao Chicken, Chinese corn soup and Singapore Mai Fun, while Salil opts for crab rangoon, General Tso’s Chicken and roast pork fried rice. “We love these dishes as our lazy day food, especially after a long day of working at both restaurants and also looking after children: dropping them off at school, picking them up, spending time with them and playing with them,” says Salil.

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3 of a Kind: Savory Beignets

by in Restaurants, November 30th, 2016

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

Few can resist the siren call of sizzling fried dough, whether it comes in the shape of a fritter, a doughnut or some other old-school treat. One such confection that has received renewed attention in recent years is the beignet, which is essentially the French version of a fritter. Pastry chefs are tweaking the traditional recipe in ingenious ways to transform the sugary snack into something more akin to a salty appetizer. Here are a few spots serving savory beignets. Read more

Chefs’ Picks: Turkey

by in Restaurants, November 16th, 2016

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

The national day of stuffing, mashed potatoes and green bean casserole, Thanksgiving is one of the few meals in which the main dish is often upstaged by the sides. Though bird is the word of the season, many a Thanksgiving turkey tends to underwhelm. Don’t let that be the case this year. Several chefs offer their favorite preparations for T-Day poultry to ensure your bird is far from bland. Read more

3 of a Kind: Veggie Charcuterie

by in Restaurants, November 9th, 2016

Beet Root Tartare from Bar Frances
3 of a Kind checks out three places across the country to try something cool, new and delicious.

Though the term “charcuterie” often calls to mind platters brimming with delicate cuts of cured meats and velvety pâté, restaurants across the United States have begun turning out new riffs on this culinary art that dates back to 15th-century France. At the height of the pork belly-and-bacon mania that took hold of the nation during the past decade or so, charcuterie was added to many a menu. But the porcine obsession has since given way to a rising tide of healthier, plant-based dishes, with chefs now churning out veggie charcuterie at kitchens across the country. Read more

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