Tag: chefs picks

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

Chefs’ Picks: Aperitifs

by in Restaurants, February 5th, 2017

Sbagliato Cocktail
By Brad Japhe

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

Though the ritual of the pre-dinner drink is quite common in France, Italy and other parts of Europe, aperitifs have largely been underappreciated in America. However, these oft-overlooked beverages are growing in popularity here. A classic pre-dinner drink should be light (meaning slightly lower in alcohol content) with a flavor profile designed to stimulate appetite. Often an aperitif involves effervescence; sometimes bittering agents. The term can refer to an aromatized wine on its own, or a cocktail including it as an ingredient. Read on to find out which picks the pros recommend for sipping before supper (or brunch). Read more

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: 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: 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: Favorite Warming Cocktail

by in Restaurants, December 31st, 2016

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

Winter’s chill provides the perfect excuse to cozy up with a warming cocktail in hand. Get inspired by these pros who’ve shared their go-to drinks for warding off the cold-weather blues. Read more

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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Chefs’ Picks: Edible and Drinkable Holiday Gifts

by in Restaurants, December 18th, 2016

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

There’s a lot of stress when it comes to gifting at the holidays, but professional chefs are not the type to buckle under pressure. Many infuse their presents with an ultra-personal touch by using their culinary talents to create the gifts themselves. These edible (and drinkable) presents range from beyond-basic baked goods (standard sugar cookies need not apply) to a hot sauce so in demand that it’s now offered right in the creator’s restaurant. Here’s what chefs across the country are fermenting, infusing and baking for friends and family — and even some lucky customers. Read more

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