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I love all the techniques that let a food sit passively and improve itself - pickling, brining and marinating all tend to make things better in my book. Why do more work when you can just let the liquid do it for you? Short ribs are particularly great for this, and Cote seems to have it down to a science.
Read MoreTabbouleh is one of those items that can really go either way. The tasteless ones dull an entire meal but the good ones can liven and brighten everything. Alon Shaya has figured out that perfect balance of brightness. The humble parsley salad shines in his capable hands.
Read MoreSome things in our food world we just take as a given - like dairy products are always in the fridge. But walk the aisle of any European grocery store and you’ll see rows and rows of dairy on a shelf. So what are we so afraid of?I went to Normandy France, home of history, cider, and a whole lot of dairy cows to find out.
Read MoreFew things make me happier than fresh pasta. So going inside the Giovanni Rana factory in Verona, Italy was like being a kid in a candy store.
Read MoreFew things are as comforting as fried rice. It's that perfect food when you're sick/hungover/tired/ravenous. But why are we in a rut with making fried rice in the same style over and over again?
Read MoreThere aren't a lot of topics that inspire quite as much debate as barbecue. According to Matt Moore, the author of the awesomely titled 'The South's Best Butts', whatever BBQ you grew up with is what you remain loyal to. But even for those of us who love a good low-and-slow cooked piece of meat, it can often seem overwhelming to distinguish all the different types. So we got Moore to break it down for us.
Read MoreI basically swoon over any menu that has fried green tomatoes on it. But I never quite have the courage to make them at home. It always seems like the kind of thing I would mess up and never quite understand what the heck was going wrong. But then I met Anne Thornton of 33 Greenwich. And she swore up and down that they were the easiest things to make. So I decided to give it a whirl.
Read MoreYou might know Tom Colicchio from his long running stint on Top Chef or from his many restaurants in New York and beyond. But we sat down with him on the occasion of a rebranding of his sandwich shop, "Wichcraft, And he delightfully answered questions on everything from his favorite city he's filmed in to the brain drain of chefs in big cities.
Read MoreGrowing up it was almost impossible to miss the ads for the Bloomin' Onion. It's one of the few dishes outside of fast food and pizza that somehow made it into the American consciousness. How did a deep-fried onion become a concept that everyone new about? No matter its status, it's time to shake things up. So we went to Bowery Road to get their fun take on the classic with a Bloomin' Mushroom.
Read MoreI know what you're thinking: luaus don't make anyone outside of Hawaii look cool. No one wants to dress up like their dad in a bad Hawaiian shirt.
But I'm here to tell you that that's where you've been going wrong. Hawaiian theme doesn't have to mean pineapples and cheap leis. And that's where Sheldon Simeon comes in.
Read MoreI'm a pretty happy meat eater. While I do tend to eat more vegetables and often find my meals happen to be vegetarian, I can't really imagine a world where I give up meat (or cheese for that matter). But even if you are like me, there's certainly a great case for trying to always find more plant-based recipes and so that's why I fell so hard for Jean-Christian Jury's new book Vegan.
Read MoreWe sit down with Bobby Flay to ask him our 5 Questions, ranging from his instagram secrets to his craziest fans.
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