Tag: restaurants

Chefs’ Picks: Hanukkah

by in Restaurants, December 14th, 2016

Dark-Rum Doughnuts from The Dutch
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.

Chefs’ Picks: Hanukkah
Hanukkah spans eight nights, which means there is plenty of time to reflect on traditions, exchange gifts and indulge in one celebratory meal after another. The holiday is full of dishes that are steeped in symbolism. Many of them are made with oil, to celebrate finding the oil that kept the temple’s menorah lit for eight days. That’s why the holiday is often referred to as the Festival of Lights. Whether you are preparing your first Hanukkah feast or are looking for ways to mix up traditional recipes, get inspiration as these chefs across the country give their take on what should land on your table this holiday. Read more

Chefs’ Picks: Christmas Dinner

by in Restaurants, December 11th, 2016

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

Christmas Dinner
Though it may feel like the Thanksgiving feast just ended, it’s already time to start decking the halls, trimming the tree and gearing up to prepare yet another festive meal. Don’t let holiday fatigue take over. We’ve rounded up a menu of inspiring dishes by checking in with chefs across the country to find out which recipes make the cut for their Christmas spread.

A Surprising Italian Side
Chef de Cuisine Justin Winters of Boston’s La Motta’s likes to stick with an Italian standard that is often a surprise for most Americans: cardoon. A cousin of artichoke that has slender stems similar to celery, this vegetable is a common addition to the Christmas table in various regions of Italy. Read more

Hometown Hungers: San Francisco Cioppino

by in Restaurants, December 10th, 2016

Cioppino
When the fog rolls through the waterfront city of San Francisco, few dishes can ward off the ensuing chill like a steaming bowl of cioppino.

This tomato-based stew sings with the flavors of the sea, as any version done right comes crammed with a veritable bounty from the ocean in every bite. Though seafood is the constant of this dish, there is no set standard as to what kind must be used. Seasonings and type of stock also vary, though the base traditionally includes tomatoes.

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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