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Mussel Bar & Grille
Hot Spot
Bluemont, Arlington
$$, Happy Hour, Outdoor Seating, Full Bar, American, Breakfast
1 Recommendation
Comet Ping Pong
Hot Spot
Chevy Chase, Washington
$$, Pizza, Rock Club, Bar
1 Recommendation
Mì La Cay
Hot Spot
Wheaton
$, Vietnamese
2 Recommendations
Buzz Bakeshop
Hot Spot
Virginia Square, Arlington
$, Happy Hour, Outdoor Seating, Café, Coffee Shop, Bakery, Breakfast
1 Recommendation
2 Amys
Hot Spot
Northwest Washington, Washington
$$, Outdoor Seating, Pizza, Full Bar
4 Recommendations
JRINK
Hot Spot
Arlington
$, Juice Bar
2 Recommendations
Casolare
Hot Spot
Northwest Washington, Washington
$$$, Modern, Full Bar, Italian, Bar
3 Recommendations
Town Hall
Hot Spot
Northwest Washington, Washington
$$, Happy Hour, Outdoor Seating, Full Bar, American, Breakfast, Bar
1 Recommendation
Billy Klein
Expert
Chef
Joe's Seafood, Prime Steak & Stone Crab
Washington
6 Recommendations Made
Tim Ma
Expert
Chef
American Son at Eaton Hotel
Washington
2 Recommendations Made
Butternut Squash Risotto Just Like Your Nonna’s | Effortless
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2:00

Chef Steve Samson's restaurants are an homage to his Italian family and the summers they spent in Bologna. He always has a seasonal risotto on rotation at his restaurant Sotto, and this winter, he makes it extra creamy with roasted butternut squash—with enough butter and Parmigiano Reggiano to keep that hibernation layer up. It’s all brought to you by our partners at Pacific Sales—including the sacred recipe, which you can find here.

When You Dream of Avocado, Dream of Dessert | Effortless
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1:50

All the best ideas start as a joke. During a recent avocado embargo, Chef Claudette Zepeda-Wilkins swore to her staff she’d put the luscious fruit on every dish, even desserts, once the avocado train started running again. True to her word, she created an ever-so-slightly green flan made extra creamy with ripe avocados. Then she took it up a notch and baked the custard in a bubble silicone mold, because every dessert should feel like a party. While your flan is in the oven, follow Wilkin’s lead and clean like a maniac before your guests arrive. Effortless flan and a (sort of) sparkling-clean home brought to you by our partners at Pacific Sales.

A Light And Airy Mixed Berry English Trifle
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3:14

For Miami chef Nicole Votano, growing up in London meant enjoying endless variations of the traditional trifle. Her go-to recipe showcases the airy fluff of Reddi-Wip, rich buttery crumb of vanilla-scented pound cake, and zip of citrus zest and berries in every bite.

No One Said Your Waffle Couldn't Be a Sundae, Too
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2:32

Chef Kevin Tien of Washington D.C.’s Himitsu is what we call a bonafide Waffle Enthusiast. His tender memories of all-day breakfasts at his college cafeteria mean that now, as an adult human with a wicked sweet tooth and a full kitchen at his disposal, you’d better believe he’s prepared to take his beloved morning waffle to dessert heights: sautéed apples, salted caramel, and of course, a fluffy, generous peak of Reddi-Wip. Because who eats waffles without it?

Canada’s Culinary Paradise
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3:27

Spend a few days exploring the city of Kelowna, in the impossibly lush Okanagan Valley, through the eyes of one of San Francisco’s most dynamic talents. Brought to you in partnership with Tourism Kelowna and Wines of British Columbia.

All in a Day with Fabián von Hauske
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3:11

In a video brought to you by Uber, we tag along with Chef Fabián von Hauske as he takes a break from his book tour to check in with his home base in NYC’s Lower East Side. The distance between Contra, Wildair, & Una Pizza Napoletana might be blessedly close, but if you think that means there’s no need for a go-to ride, you’ve never seen a chef hit a market. Bags on bags on bags. #DoorsAreAlwaysOpening

All in a Day with The Riddler’s Jen Pelka
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2:54

Every city has its hustler. The force of nature who covers more ground in a day than you do in a week, who embodies the effortless speed of hospitality with the leisurely pace of the present. In a series brought to you in partnership with Uber, we get a glimpse of the eye of one such storm. For San Francisco, that hustler is Jen Pelka, no contest: as the strategic mind behind Magnum PR and founder of the city’s buzziest Champagne bar, she knows what you need before you do. #DoorsAreAlwaysOpening

Sticky Grits Is The Kind of Drama You Don’t Need Right Now
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1:30

You think you don’t have time to screw up your dinner? Chefs with kids are on a whole other level. Janine Booth, mother of two and chef-owner of Stiltsville Fish Bar in Miami, relies on Circulon's heavy-duty, easy-to-use cookware to whip up feast-sized portions of shrimp and grits for her crew—with no blood, sweat, or tears. Tears of joy, maybe.

How to Taste Happiness
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3:46
November 20, 2018

Chef Thomas Keller and his team at K + M Chocolate gave us an exclusive look behind the scenes—feast your eyes on the world’s finest cacao, transformed into one of the most nuanced and complex chocolate bars in the world. Want to win the most luxurious culinary dream trip of all time? Enter our exclusive sweepstakes to win dinner for two at the French Laundry, a tour of K+M chocolate factory, two nights stay in Napa and more.

The Breakfast Skillet That Stands The Test of Time
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1:52

For Chef Lamar Moore of Chicago's Swill Inn, breakfast skillets start with sausage. Once that pork hits the pan with ripe roasted tomatoes and green chilies, he’s transported back to his childhood—and the smell of his grandma’s buffet-style breakfasts waking everyone up. Morning poetry in a skillet brought to you by RO*TEL and Odom’s Tennessee Pride Country Sausage.

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