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Blue Smoke
Hot Spot
Battery Park City, New York
$$, Bbq, American, Southern / Soul
3 Recommendations
Le Coucou
Hot Spot
Lower Manhattan, New York
$$$, French, Modern, Full Bar, Breakfast
8 Recommendations
The Crown
Hot Spot
Chinatown, New York
Outdoor Seating, Modern, Roof Deck, Cocktail, Lounge
1 Recommendation
Leah Cohen
Expert
Chef, Owner
Pig & Khao, Piggyback Bar
New York
23 Recommendations Made
Jessica Benefield Redefines the French Fry | The Dish
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2:04

In what promises to be the best three days ever spent on anything, Jessica Benefield of Nashville’s Two Ten Jack transforms the versatile potato into something even more exquisite than your average fry. Impossible, you say? This is baked potato as finger food, dusted with a sweet and spicy togarashi and served alongside a Kewpie mayo-scallion sour cream. Chef Benefield: saving the world one (brined, chilled, par-cooked, chilled again, par-fried, frozen, fried) fry at a time. Sponsored

Asparagus with City House’s Tandy Wilson | Sources
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2:44

Get a solid snap out of an asparagus stalk, and you may as well be banging a big ol’ gong — it’s SPRING, y’all. There’s a whole lotta ways we like to ring this kind of occasion in, but we're partial to City House chef Tandy Wilson’s version: curly asparagus ribbons, piled high with sugar snap peas and mint, alongside cheesy-mayo toasts. It's throw-open-the-windows kind of food. ChefsFeed and Whole Foods Market present: Sources. Want the scoop on how your asparagus was grown? Look for the Responsibly Grown logo at Whole Foods Market for produce grown following farming practices that protect air, soil and human health. Get more asparagus inspiration right here. Sponsored

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

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.

Making Your Mark with Chef Miguel Aguilar | Spark
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2:30

When you work in Miami’s Wynwood district, the art-drenched surroundings are a constant reminder that creation is driven by individual passion. Take Venezuela native Chef Miguel Aguilar (Wynwood Kitchen & Bar), who honors his past by infusing his plates with the color and tradition of his present. Inspired by the new line of Crocs designed for the workplace, we discover how one chef finds himself through his menu and lets the art in. Sponsored

Thinking Beyond the Farm: The Future of Food
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Last week, Unilever went after a small San Francisco-based company called Hampton Creek for allegedly deceiving consumers with its eggless mayo and claims that it’s surreptitiously stealing away market share from the global food behemoth.
Big Dipper, Little Dipper
Guide

A mighty quest to find the Greatest Dip for the Greatest Chip—we present a selection of fiercest dips in the ChefsFeed universe.

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