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It's one thing to learn to cook from Jacques Pepin on television. It's quite another to get to do it by his side. That's the experience of his (extremely lucky!) grandaughter Shorey, and their experience together is shared in a new book A Grandfather's Lessons. We sat down to chat with Pepin about a new generation of cooks - and how to realistically expect to teach someone to cook today.
Read MoreShort 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 MoreFor many Italians, Puglia has been the best kept secret in the country for quite some time. But the secret is out. And from the incredible food to the gorgeous beaches people are now flocking to the heel of the boot. But if you can't get to Puglia there is one item that can give you a taste - Puglian wines.
Read MoreWant a single sauce that will be freshness and zing to everything from meats to salad? We've got you covered with this green chili sauce from BabuJi's Jessi Singh
Read MoreNo one knows New England like Matt Jennings. He has lived and cooked all over, from his former restaurant Farmstead in Providence to his current gem in Boston, Townsman. And now he has taken all of that knowledge (and more from his global travels) to create a book, Homegrown, that is a celebration of all things Northeastern.
Read MoreI am lucky enough to read a lot of great cookbooks every year, but few of them fundamentally change the way I cook. But Raquel Pelzel's Sheet Pan Suppers Meatless did just that. Who knew you could cook rice, quinoa and even mac and cheese on a sheet pan?
Read MoreI am definitely guilty of buying the pre-cut versions of my meat because I'm too afraid to break down an entire cut. But I know that every time I do I'm wasting money on something so simple. So we went to Pig Bleecker to get chef Matt Abdoo to show us the ways of the pork loin. From a bone-in tenderloin to a pork chop, he shows us how to easily take charge of our meat destiny.
Read MoreI'm such a sucker for rice balls of any kind. But what about if you could make rice balls even better by injecting a bit of cheese into the proceedings? We went to Trappizino to get their recipe for suppli, a rice ball that has a surprising cheesy interior.
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