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Best Sandwiches in New Orleans
Guide

Breakfast sandwiches, open-faced sandwiches, ice cream sandwiches. Paninis, hoagies, and po' boys. Sandwiches are the answers to all of your problems.

Best Sandwiches in Denver and Boulder
Guide

Breakfast sandwiches, open-faced sandwiches, ice cream sandwiches. Paninis, hoagies, and po' boys. Sandwiches are the answers to all of your problems.

Best Sandwiches in Vancouver
Guide

Breakfast sandwiches, open-faced sandwiches, ice cream sandwiches. Paninis, hoagies, and po' boys. Sandwiches are the answers to all of your problems.

Best Sandwiches in London
Guide

Breakfast sandwiches, open-faced sandwiches, ice cream sandwiches. Paninis, hoagies, and po' boys. Sandwiches are the answers to all of your problems.

Bánh mì Me
Guide
July 29, 2016

The staple sandwich that never lets you down, no matter where you are.

The Five Most Craved Dishes of the Month
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People have planned to eat or eaten the dishes in our app nearly a million times. So we can see some interesting trends—by which we mean real-time data trends, not some made up thing like "vegetables are the new pork." Here's a look at what dishes diners have planned to eat the most times in the last month in five of our top cities.
Spring Dishes Coming Out of Hibernation
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Spring brings a ton of inspiring ingredients into the kitchen, so we pulled up some dishes from the Chefs Feed database that celebrate its seasonal ingredients like asparagus, peas, rhubarb, strawberries, and artichokes. Be on the lookout for these chef-picked dishes as menus make the shift over from winter to spring in the coming months.
Chef Bill Corbett's Favorite Banh Mi at Sumiko | The Usual
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4:06

Bill Corbett, executive pastry chef for The Absinthe Group, shows his favorite spot to grab a Vietnamese sandwich and tips off what makes Sumiko's version the perfect banh mi: the right bread, fresh cilantro and peppers, and cracked pepper. Then the chef reveals the real secret ingredient... 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.

Parallels | Tom Gore and Liza Shaw
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3:02

If it makes a better product, you do what it takes to get it there. When Tom Gore Vineyards and Merigan Sub Shop's Liza Shaw compare notes, they discover more #parallels between a damn fine sandwich and a glass of wine than you’d expect: both take time, and—if you love them—don’t feel like work. Sponsored

Turkey Meatball Banh Mi with Chef Chaz Brown of Seoul Chicken | Sources
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3:19

Halloween-themed candy and its autumnal brethren has officially flooded the market. Decorative, maybe edible gourds! Orange leafy filler bouquets! Turkey, however, would like you to know that while it loves being the only thing you eat the week after Thanksgiving, it also rocks on a random weeknight any month of the year. We enlisted chef Chaz Brown of Seoul Chicken in NYC to show you what to do with it. The noble, weird-looking turkey deserves better, y'all. ChefsFeed and Whole Foods Market present: Sources. You're welcome. Sponsored

Legacy | Albondigas en Chile Chipotle
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3:00

Chef Diego Galicia’s mother, Leticia, holds the keys to the kitchen — ruling it with a calm and patient hand, just like the women before her. In this family’s repertoire, simple albondigas are king (squished between two slices of bread for the best meatball sandwich you’ve ever had) and Prime by Chicago Cutlery™ are the only tools they’ll need. Sponsored

Grilled Cheese Three Ways | Effortless
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1:43

Zack Hall of Clark Street Bread never thought he’d be one of the most in-demand bakers in Los Angeles; he dreamt of guitar licks, not bread dough. We like to think his riffs on the ultimate comfort food classic—grilled cheese—are the sandwich version of a face-melting guitar solo. Life is funny that way. Want more? Check out the illustrated guide to five must-have songs on Chef Zack’s dinner party playlist, brought to you by our partners at Pacific Sales.

Off the Clock: Brandon Rice
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4:06

It’s only appropriate that the chef de cuisine holding down Rich Table, one of San Francisco’s busiest restaurants, goes in for something a little more meditative in his free time. We drove up to the country for a sunny afternoon of trap-shooting, dry grass rustling and cows lowing in the breeze, and watched orange clay pigeons zoom through the air like little UFOs. There was a very good sandwich afterward, as there should be on any day off worth its salt. We ended the day in socked feet, in solidarity. Sounds for a languid afternoon by Loving and Jons.

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