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Uber Partners with Chefs Feed in Toronto! #UberOmakase
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0:29

You've seen where Rob Gentile, the humble chef and owner of Buca, Bar Buca, and The Saint Tavern eats in his spare time in our app. But now we're taking it a step further and bringing the Chefs Feed experience to life so you can dine like a chef, with a chef! We've teamed up with Uber, the app that connects you with a driver at the tap of a button, to create #UberOmakase, a night out for you and a friend on us, with chef Gentile as your culinary tour guide. Visit: http://blog.uber.com/UberOmakaseTO to see how to enter, but hurry, the contest ends June 4!

Pure Pairing | Flounder and Fall Succotash
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1:26

Cooking on a small island off the coast of Georgia means Chef Whitney Otawka of Greyfield Inn taps into historic Southern dishes for inspiration. When flounder lightly dusted with cornmeal meets a wintery succotash, the result is comfort food with a refreshing edge. After topping it all off with a tangle of citrus-laced watercress, Otawka turns to Pure Leaf Lemon Flavor Iced Tea — from authentically brewed real tea leaves with a hint of lemon — for a flawlessly paired finishing touch. Sponsored

Healthy Tips from Felicia D’Ambrosio | Obey The Broth
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2:07

Felicia D’Ambrosio may be a partner at Philly’s Rooster Soup Co. and Federal Donuts, but she’s got a few wholesome tricks up her sleeve, too. It’s the time of year officially devoted to wiping the slate clean, so take a leaf (or two, or three) out of her broth book and up the feel-good factor in your kitchen. Sponsored

Susan Spicer Puts Brunch on a Pizza | The Dish
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2:17

In honor of the beloved "big stupid country breakfast” that is Mondo chef Susan Spicer’s at-home trademark, crispy slivers of Russet potatoes set the stage for a brunch-inspired pie—crowned with a soft egg and fresh chives. The result is the kind of crackly topography only possible with the right potato. Potatoes ain’t just for mashin’, folks. They’re one of the most versatile ingredients in the realm of things you can eat, running the gamut from fluffy to waxy and back again. They're magic, basically. Sponsored

Pure Pairing | Fairytale Pumpkin Curry
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1:42

As soon as New Orleans chef Michael Gulotta (MoPho) said fairytale pumpkin, we were goners. Then he said curry, and the next logical step was to just sit back and see how he could possibly make this situation better. Then came apples, ham, bright galangal. You get the idea. Lest you fret the homey meal go unquenched, the finishing touch on Gulotta’s globally-inspired dish is Pure Leaf Unsweetened Black Tea — a real leaf-brewed tea that makes for sheer harmony between food and drink. Sponsored

Pure Pairing | Bourbon
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0:52
December 22, 2016

The Landrem family are the proud owners of a little Southern citrus grove, so it’s no surprise that any drink Chef Miles of Johnny Sánchez keeps in his arsenal is going to contain three things the South does best: bourbon, citrus, and of course, sweet tea. This cocktail is impossible to screw up, thanks to the versatility of Pure Leaf Sweet Tea — made from real leaf-brewed tea — and gives you every reason to go satsuma-wild while they’re in season. Sponsored

Frost It
Guide
November 30, 2017

Cake without frosting is just a muffin. Sad.

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