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D.K. Kodama
Expert
Chef
Sansei Seafood Restaurant & Sushi Bar, d.k Steak House
Honolulu
11 Recommendations Made
Honolulu Eats
Guide
October 24, 2017

All kinds of island paradise happening in Hawaii's capital.

Yolky
Guide
October 26, 2017

From cured to confit, here's how chefs get funky with eggs.

Get In My...
Guide
December 5, 2016

Belly. For when your belly needs more belly. Oh, the irony.

The Required: New York City
Guide

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

Jerome Grant’s Museum-Worthy Oxtail Pepperpot
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1:22

The best things in life are passed down through generations—just like the allspice and cinnamon-scented oxtail of Chef Jerome Grant’s ancestry, currently on offer at Sweet Home Café in The National Museum of African American History and Culture.

THE Spruce Omelet with Chef Anthony Strong | The Usual
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3:41

Chef Anthony Strong (Locanda) visits chef Mark Sullivan's restaurant Spruce in San Francisco to order his favorite omelet, then gets his egg cookery skills tested. In The Usual, the country's best chefs reveal the one dish that blows their mind again and again, then head behind-the-scenes to meet the creators.

Chef Lizzie Binder's Favorite Pasta at La Ciccia | The Usual
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4:49

Top Chef alum Lizzie Binder knows her pasta: her former restaurant Bar Bambino in San Francisco was known for its great Italian food. So where does she go when she craves a plate of pasta? La Ciccia, a neighborhood restaurant known for its authentic Sardinian cuisine, including one of her all time favorite dishes, gnocchetti with a homemade sausage, saffron, and tomato sauce and Pecorino cheese. In The Usual, the country's best chefs reveal the one dish that blows their mind again and again, then head behind-the-scenes to meet the creators.

Oysterlapse at Ichi Kakiya | Chef Tim Archuleta
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1:04

Watch as we smash one night in a busy, popular kitchen into one minute, and then watch it again. This time, chef Tim Archuleta explains the differences in the types of oysters served at Ichi Kakiya. Speedy little bivalves!

Legacy | Chestnut Maltagliati
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3:33

What good is cooking if we can’t cook for those we love? The Pollnow kids may have been subjected to all things boxed and canned growing up, but now Ryan Pollnow — of San Francisco’s pasta epicenter flour & water — has made it his mission to welcome his sister into the culinary fold. Maltagliati may translate to “poorly cut,” but with the Responsive Touch Technology™ on Prime by Chicago Cutlery™, they’ll be the nicest bad cuts you’ll ever make. Here’s to new beginnings. Sponsored

Opening Night: Aatxe with Chef Ryan Pollnow
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2:29

Big portions, big glasses of cider, and a kid's menu? Watch as the first night of service goes down at chef Ryan Pollnow's Aatxe in San Francisco. Opening Night immerses you in the rush of the unknown, as restaurants around the world open their doors for the first time. These things only happen once. Snag that coveted seat at the line, on us.

How to Cook in Chinatown
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October 16, 2015
How one chef's personal vision could restructure our relationship to 24 very tricky square blocks.
A Boudin Runs Through It
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Two chefs, 348 miles, and a bottle of antacids in search of the kind of truth found only in a sausage casing.
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