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$$, Reservations, Full Bar, Italian
1 Recommendation
Rye Brook
$$$, Happy Hour, Reservations, Full Bar, Italian
1 Recommendation
Village Social
Mount Kisco
$$, Happy Hour, Outdoor Seating, Reservations, Modern, Full Bar, American, Bar
Blue Hill at Stone Barns
$$$$, Outdoor Seating, Reservations, Modern, Full Bar, New American
4 Recommendations
Dobbs Diner
Dobbs Ferry
$$, Modern, American, Breakfast, Diner
1 Recommendation
Jason Snopkoski
Bartender, Mixologist, Sommelier
Avanti Food & Beverage, Mezon Tapas Bar & Restaurant
3 Recommendations Made
How to Order Sweetbreads
February 21, 2020

Nobody's quite sure how these rich, meaty glandular morsels came to be called "sweetbreads," but uh — they rule. Stop worrying about it.

Perfect Pizzas
February 4, 2020

Deep dish, thin crust... we don't discriminate. They all steal a pizza our hearts.

The Best Dim Sum
January 17, 2020

The tops spots to chow down on dumplings, shumai, xiaolongbao, and more of this expert favorite.

The Required: Boston
January 2, 2020

A definitive guide to Boston's tried and trues, as chosen by over 5000+ of the nation's top chefs, sommeliers, bartenders, & other food and beverage pros.

Sky-High Lemon Chiffon Cake | Effortless

How do you a get a sky-high, light-as-air chiffon cake? Pastry chef Sally Camacho has spent the better part of two decades mastering the art of pastry to find out. Her personal signature is, count 'em, three hits of lemon—lemon juice, lemon zest, and lemon olive oil—to craft a perfectly tart vehicle for sweet berries and freshly made Chantilly cream. Want more? Check out an illustrated ode to Camacho’s favorite dinner party tipple: Champagne, baby. Brought to you by our partners at Pacific Sales.

Shaker Heights: The TV Swan Dive

Sometimes, all the little bits of inspiration fluff need time to float together before the liquid magic happens. Just ask bartender Aaron Polsky, who caught glimpses of the cherry blossom-laced TV Swan Dive long before it hit the glass. Shaker Heights is a series devoted to the strange and fantastical beginnings of original cocktails. This episode was directed and animated by Tall Glass with Ice Productions.

Where Have You Been All Our Lives, Sour Cream Marinade?

Creamy FAGE Sour Cream does double duty in this chicken wings recipe. San Francisco Bay-area chef Brandon Rosen marinates the wings in a sour cream and spice blend before cooking them to the perfect balance of sweet and spicy, juicy and crispy. More sour cream creates an awesome sauce for dipping. Cluck yeah!

Off the Clock: Rose Wilde (Lawrence)

It’s strange to walk away from a 12-hour video shoot feeling invigorated, not exhausted, but Rose Lawrence’s energy is just that contagious. As the founder of Red Bread and pastry chef at Rossoblu in Los Angeles, Rose dedicates herself to systematically exploring the ins and outs of baking. Days off are an escape from the rigors of her baker’s schedule as Rose flows seamlessly from dancing to vinyl in her living room to painting abstract blocks of color to playing with her dogs at the park.

We Dare You To Pass Up This Perfect Runny Egg

Fresh biscuits and homemade mustard make this breakfast dish wonderfully indulgent and completely irresistible. Chef Mason Hereford of Turkey and the Wolf in New Orleans fries an Eggland’s Best egg to perfection, creating a true stunner of a sandwich.

Drop an Egg In It
December 6, 2019

This perfect-for-a-rainy-day dish has just five ingredients. New York City chef Kyo Pang uses Eggland’s Best eggs to craft her ultimate comfort food: egg drop soup. Its simplicity requires every ingredient — but especially the eggs — to shine.

Sweet! (But Actually Savory) Sweetbread Polenta

Alex Hong loves a challenge. As executive chef at San Francisco’s Sorrel, he’s constantly exploring new flavor combinations—like balancing matcha, truffle, and seaweed with the creaminess of Planet Oat oatmilk in this hearty sweetbread polenta recipe.

Sour Cream Cake is the Only Holiday Gift You Need to Give

Acclaimed LA pastry chef Valerie Gordon is wise in all things sweet, including how to give the ultimate expression of care to a loved one: a homemade dessert. Her sour cream cake with a berry compote sounds fancy, but with a few tricks from her and an extra helping of FAGE sour cream to take it over the tangy top, you will be making it all season long.

All of the Umami and Crispy, None of the Mess

Every year, chef Francis Ang travels to the Philippines to spend a few months on R&D and bring back new flavors for his pop-up restaurant Pinoy Heritage in San Francisco. This recipe for lamb adobo empanadas was something he picked up on his travels in the north. It starts with a fragrant star anise-spiced adobo made from a mix of lamb shoulder and unctuous belly. Then comes an achiote-scented rice flour dough—with a little help from Anolon’s Infinity Slide™ nonstick technology, it’s a snap to get out of the pan. The result: savory, tangy, crunchy little fried parcels of goodness.

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