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Short ribs have a reputation for taking a long time and being difficult to master. While the cooking time is on the lengthier side, the actual execution is easier than you might think. We got Chef JJ Johnson, doing a residency at Chefs Club, to show us his recipe.
Read MoreThere are some classics that are perfect just the way they are. But the corn dog appears to be one that gets even more awesome when tweaked a bit. We went to Empellon where chef Alex Stupak decided to have a bit of fun with this Americana staple and give it his own Mexican-inspired twist.
Read MoreStawberries are no exception. Those tiny, perfect summer strawberries seem to be needed in everything this time of year. But I am always looking for the savory option. I want to take the summer fruit out of its typical sweet context. So when I had an abundance of strawberries recently I decided to do more than just add them to my spinach salad.
Read MoreWhen the ingredients are good, I am a big fan of simplicity. In the dead of winter I am ready for braises and long-simmering soups. But in the summer just give me a few fresh ingredients and try not to mess them up.
Read MoreIt's hard to draw the line between a salad and a vegetable side dish sometimes, but I think that middle ground is actually a pretty great spot. There's no reason why raw vegetables can't marry with cooked. And this time of year I am partial to also combining the best of summer: raw tomatoes with anything charred from a grill or broiler. So this 'salad' accomplishes it all.
Read MoreThere's something magical about a summer cocktail. It doesn't have to be as complex as something you drink sitting by a fire in the winter. It just needs to be bright, light and low ABV enough to keep drinking as many glasses as you want.
Read MoreGrain salads are often tilted in one direction or the other - you either have a ton of grains with a few vegetables thrown in or something that just has primarily lettuce and a grain as a small item to add texture. I've never understood why they can't have equal billing. This farro salad tries to remedy that quandary.
Read MoreYesterday I celebrated my birthday and I felt like I needed to share some advice here: After spending the previous few weeks saying I didn't want to really celebrate (after all, is your mid-thirties really all that exciting?), I decided it was not the year to forsake my birthday.
Read MoreCan we just shout from the rooftops about stone fruit season? It's my favorite time of year and I'll find any excuse to throw a peach in something. And luckily it makes a pretty incredible addition to your average gazpacho
Read MoreGrowing up in Charleston, pickled shrimp seems like one of those obvious foods. It's probably because both shrimp and pickling are such a way of life. But in NYC I haven't seen it as much, and its a real shame because it's such an easy option.
Read MoreBeer is pretty complex to make a people have spent lifetimes studying it. But for the casual beer drinker like myself, it's sometimes more realistic to have an overview (don't think I have many beer brewing days in front of me). I recently took a trip to Portland, Maine and had the good fortune to stop into the Allagash Brewery.
Read MoreThis recipe is one of those easy-to-throw-together Salad Heroes that has one special ingredient that ties everything together. A quick fry of the blueberry changes the game. It adds a new flavor and texture to an otherwise simple salad. And when combined with the rosemary you'll have a delectable summery treat.
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