Tag: restaurants

Chefs’ Picks: Homemade Ice Cream

by in Restaurants, July 23rd, 2016

No Churn Vanilla Ice Cream with Cinnamon Cereal

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

When the temperature soars, the pros call upon a classic summertime staple to stave off a heat-induced meltdown: ice cream. We talked to chefs across the country to find out which do-it-yourself versions of this frozen dessert they favor. Get inspired to create your own scoops that will keep you coolly surfing through the next heat wave, cone in hand.

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3 of a Kind: Cooling Port Cocktails

by in Restaurants, July 20th, 2016

Fig and Walnut Julep

By Amanda Marsteller

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

When most people think of port, they picture a cold-weather drink consumed fireside. But Portugal’s sweet fortified wine doesn’t have to be relegated to winter; its complexity is equally enjoyable in summer months. Those signature dark-fruit flavors have been harnessed in classic all-weather cocktails since the 1800s, even making an appearance in Jerry Thomas’ How to Mix Drinks (widely regarded as the first American cocktail manual). Port has recently begun experiencing a resurgence in popularity with modern bartenders, who are rediscovering the powerful effects of this potent wine. Bearing hints of chocolate and cinnamon, port adds rich depth to any mixed drink. This season, innovative bartenders are incorporating it into summer sours, tiki drinks and other cooling cocktails.

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Chefs’ Picks: Heat Busters

by in Restaurants, July 16th, 2016

Punch House Sno Kone

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

When those sweltering nights of midsummer hit, relaxing with a refreshing indulgence can offer much-needed respite from the humidity. As such, chefs and bartenders are on the frontlines when it comes to battling those blistering seasonal temperatures. We’ve got the scoop on the cooling treats they’re concocting (and consuming) at establishments across the country.

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3 of a Kind: Cottage Cheese

by in Restaurants, July 13th, 2016

FIGCall it the ultimate cottage industry: Cottage cheese is making its way onto the menus of top restaurants around the country. Long viewed as a sad and jokeworthy scoop at the salad bar, the curd-based ‘80s diet food has gotten a culinary overhaul and is lending texture and creaminess to upscale dishes for a result that’s anything but laughable. Read more

Chefs’ Picks: BBQ Restaurants

by in Restaurants, July 9th, 2016

Barbecue

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

Barbecue has been an American dietary staple since the 1600s (the first recorded mention was in 1672), but it’s currently having a moment — a long, drawn-out moment. For the past decade or so, the traditional Southeastern style of slow-cooking meat has been creeping north and west, into establishments run by famed restaurateurs and celebrity chefs. With all the new smoked-meat spots opening around the country, we decided it was time to ask the pros which ones are really the best. Here, five chefs fill us in on their favorite barbecue restaurants.

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3 of a Kind: Creative Ice Cream Sandwiches

by in Restaurants, July 6th, 2016

Churros and Chocolate Ice Cream Sandwich

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

A nostalgic childhood favorite, the ice cream sandwich, has moved beyond its, well, vanilla past. This summer, chefs are forgoing the one-note flavor that has traditionally been at the center of this hand-held dessert. Instead, they’re experimenting with everything from bourbon to Spam (yes, Spam), resulting in reimagined versions of the classic treat that are anything but basic.

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10 Things I Ate About You: Marquette, Mich.

by in Restaurants, July 3rd, 2016

Tagliatelle
10 Things I Ate About You finds 10 enticing bites in smaller cities from coast to coast.

Brimming with natural beauty, Marquette, Mich., is a waterfront community perched on the banks of Lake Superior that attracts visitors year-round with its abundance of outdoor activities (skiing, snowmobiling, hiking and fishing, to name a few). All of that fresh air is bound to make you hungry, and locals (referred to as Yoopers), Wildcats (Northern Michigan University students) and tourists alike have increasingly diverse options for refueling in the Upper Peninsula’s largest city. Here’s where to get your fill of local flavors, from neighborhood stalwarts serving whitefish pulled straight from Lake Superior to downtown destinations dishing up everything from German sausages to Cajun risotto.

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Chefs’ Picks: Hot Dogs

by in Restaurants, July 2nd, 2016

Walter's Classic Hot Dog and Curly Fries

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

Forget apple pie: There’s nothing more American than tubed meat inside a bun. In honor of Fourth of July and, well, summer, we’ve asked chefs from across the country about their favorite hot dogs.

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3 of a Kind: Beyond Pork Chicharrones

by in Restaurants, June 29th, 2016

Crispy Chicken Skins with Smoked Honey

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

There’s some kind of magic that happens when pork fries into crisp, puffy bits of pure deliciousness. Call them pork rinds, cracklings or chicharrones — it’s all good. But chefs are taking it one step further, transforming chicken, fish skin and even beef tendon to make other kinds of crunchy chicharrones.

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Chefs’ Picks: Vinaigrette

by in Restaurants, June 25th, 2016

Umami Bomb Vinaigrette

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

With the (literal) salad days of summer upon us, a simple vinaigrette is a wonderful way to add a refreshing burst of flavor to leafy greens and other vegetables. For most culinary professionals, no bottled dressing will do — chefs across the country create their own riffs on this classic by experimenting with different acidic ingredients to really make those flavors pop. We got the lowdown from several pros on the go-to vinaigrettes they use to pep up salads and more.

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