All Posts In Restaurants

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

Hometown Hungers: Montreal Poutine

by in Restaurants, December 3rd, 2016

Poutine

When it comes to covetable cuisine, America’s neighbor to the north has more than just the maple market cornered. After all, Canada is also the land that learned to load French fries with salty nibs of fresh cheese (aka curds) and ladleful upon ladleful of warming brown gravy. The resulting dish, known as poutine, has become the comfort food of choice for many a Canadian.

Poutine first began popping up in the province of Quebec in the 1950s, though no one can say for sure in which restaurant kitchen the dish originated. The signature snack reportedly evolved over time, with one story crediting the now-shuttered Café Ideal as churning out the first iteration — crisp fries heaped with fresh cheese curds — at the request of a customer in 1957. Retro restaurant Le Roy Jucep is said to have first served the gravy-soaked version that’s standard today in 1964, with the spot even having scored a registered trademark to call itself the inventor of the dish.

In the decades since poutine was created, its popularity has spread across Quebec. The province’s biggest city — Montreal — boasts a particularly high concentration of spots serving the signature snack. Poutine is now so prevalent across Canada that it is considered by many to be the country’s unofficial national dish. But for those who are unable to nose around up north, restaurants in America are turning out their own takes on the traditional recipe. Check out Food Network’s gallery of the best spots in the United States to cozy up with this comforting dish.

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: 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

3 of a Kind: Oil Cocktails

by in Restaurants, November 23rd, 2016

#3 Cocktail from Birch

By Natalie B. Compton

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

Oil is seeping past the confines of the kitchen, thanks to creative bartenders across the country. While the ingredient has been used in cooking for decades, it’s starting to pop up in new drinkable ways from coast to coast. The addition of oil to the arsenal of standard cocktail ingredients has enabled bartenders to play with textures and flavors in innovative ways. The opportunities seem vast for this burgeoning bar technique, whether tweaking the texture of a savory concoction or enhancing the flavor of a bright, citrus-forward drink. Here are some standout cocktails that typify the trend. Read more

Chefs’ Picks: Favorite Pie Bakery

by in Restaurants, November 20th, 2016

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

For many, the Thanksgiving spread just wouldn’t be complete without that one holiday dessert staple: pie. And in recent years, bakeries have begun offering new riffs on the old standbys, so tried-and-true classics such as apple and pecan can now be found nestled next to novel twists such as tahini pumpkin and bourbon sweet potato. Regardless of what filling it features, pie is one American tradition that brings a sweet taste of nostalgia to the Thanksgiving table. Read on to find out where the chefs head to hunt down their favorite pies. Read more

Hometown Hungers: Hawaii Loco Moco

by in Restaurants, November 19th, 2016

Loco Moco
The verdict is in: Hawaii may just be the ultimate paradise. After all, in addition to the wondrous sunshine and hypnotic waves, this state is also swimming in loco moco — a comfort food dish created right here on the Big Island. 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

Chefs’ Picks: Favorite Burger Patties in Los Angeles

by in Restaurants, November 13th, 2016

Baadmaash Burger
By Brad Japhe

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

In addition to movie stars, sunshine and traffic, Los Angeles also offers burgers aplenty. While they never claimed to have invented it, the residents of Southern California have been cultivating a cultish obsession with their burgers for the better part of a century now. As a result, many an Angeleno chef will go aglow when asked to name his or her personal favorite. In this city of millions, it’s fitting that there be nearly as many opinions on the subject as there are chefs. Read on to find out where the pros go to score their perfect patty.
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