Tag: restaurants

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

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.
Read more

Hometown Hungers: Wisconsin Fried Cheese Curds

by in Restaurants, November 12th, 2016

Wisconsin Fried Cheese Curds

Living in the Dairy State does have its advantages. Not only do Wisconsin farms and factories churn out more cheese than any other state in the nation — over 3 billion pounds of it in 2015 alone — but they also produce a regional delicacy that the denizens are known to devour at an astonishing speed: cheese curds.

This springy, salty snack is actually a product of the cheese-making process itself. Often described as cheese in its youngest form, curds are a solid tangle of milk proteins that are pressed together and then aged to create cheddar, Colby and other formidable blocks of fromage. These peanut-sized morsels are mild in flavor and have a distinctive squeak to them that denotes their freshness.

Curds have existed for thousands of years, but they became a beloved addition to Wisconsin’s culinary canon when Europeans immigrated here in the mid-1800s and brought their cheese-making ways with them. At some point in the decades since, clever cooks began coating the curds in batter (typically laced with beer) and plunging them into sizzling oil to create wondrously golden nuggets that sing with salty, cheesy flavors. The curds are traditionally paired with dipping sauces, and creamy ranch is the classic favorite.

So craveworthy are these fried cheese curds that they have burst beyond Wisconsin’s boundaries, with restaurants across the country offering riffs that stick close to the classic recipe. Check out Food Network’s gallery to find out where to score them.

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

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

Hometown Hungers: New Orleans Po’ Boy

by in Restaurants, November 5th, 2016

Shrimp Po' Boy

In a city known for oversized appetites of every variety, it’s no wonder the hefty po’ boy is the sandwich that New Orleans claims as its own. Read more

123...1020...