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Davey Jones
Expert
Beverage Director
Felix Cocktails et Cuisine
Charleston
4 Recommendations Made
Kimchi Twists
Guide
August 28, 2017

Love kimchi? Check out this guide for new interpretations of this classic Korean side.

Lemon 'n' Lime
Guide
August 16, 2017

Maybe they're not meant for center stage, but we love them just the same.

Prove Your Love For Provo
Guide

Provo's been called the happiest city in the country—we're willing to bet it's thanks to the stellar food scene. Here's a guide to get you started!

Jenn Louis makes Sorcetti Dumplings with Lamb Ragù | The Dish
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2:00

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. Pasta maven Jenn Louis of Lincoln Restaurant in Portland, Oregon, has a serious way of making the much-loved potato sing. This time, she shows the Mighty Russet some love, lacing sorcetti dumplings with a sharp zing of mustard greens in a wintery lamb ragù. Sponsored

The Cuisine of Mavericks with Chef Ivan Orkin | Elevated
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3:22

Cooking is all about being given a chance. That's all the head honcho of Ivan Ramen—a white guy blasting the Dead and slinging noodles in a foreign land he loved—ever wanted. Both Tokyo and New York went ahead and gave him one. It went pretty well. Elevated is a series where chefs talk challenges faced, and challenges overcome.

Dry-Rubbed Flank Steak | Medium Rare
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2:27

For Chef Brian Luscher, Texas is a never-ending story. If there’s any cut of beef that can fill its pages, it’s the flank: versatile enough for any flavor profile you can dream up, and big enough to serve everyone you love around a Texas-sized table. Chef Luscher likes his alongside the best of the region—roasted sweet potatoes and bright corn salsa—and so do we. See more: https://www.chefsfeed.com/medium-rare Sponsored

Chefs Dish DC | Chef Carlos Delgado
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4:18

If food is what develops a love for culture, then consider Washington, D.C. head over heels. Our new D.C.-centric series with washington.org takes you deep into each unique neighborhood to discover the gems hiding in plain sight — this episode, China Chilcano’s Carlos Delgado explores H St. NE, with a guest appearance by Chef José Andrés. Sponsored

Rooted in Tradition | The Food Scene in Utah
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3:52

Any vision for the future is useless without a deep respect for what came before. In Utah, chefs create under a lens that combines contemporary cravings with a deeply-held love of place—whether that’s a cookie so beloved it’s become a local celebrity in its own right, or a centuries-old distillery that continues to define modern palates. Join Salt Lake City chef Amanda McGraw [The Copper Onion] and visiting chef-with-a-soft-spot-for-the-slopes, Sarah Simmons [Birds & Bubbles], as they bask in cold, clean sunlight and consider the city through the pages of its trailblazing menus.

Reinventing Creole with Tory McPhail | Spark
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2:50

When we think New Orleans, we think Commander’s Palace. The beloved institution that has been serving up Haute Creole cuisine since the late 1800s, a culinary charge led by Chef Tory McPhail for 15 years and counting. McPhail’s vision is a finely honed double-edge: the best of the old and new, fueled by his love of vintage cookbooks from the region. Inspired by the new line of Crocs designed for the workplace, we set out to rediscover a time-honored classic in the hands of a distinctly modern talent. Sponsored

Passion Fruit Mousse | Effortless
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1:32

For chef Makani Carzino of Pono Burger, passion fruit is among her earliest memories of food. It embodies everything she loves about her native Hawaii, with its bright, pure ingredients and meditative preparations. Her simple, stunning dessert, brought to you by our partners at Pacific Sales, is the closest your guests might come to cleansing their palates with an actual cloud. Want more Chef Makani? Check out our illustrated guide to cooking in the spirit of Pono.

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

A Portland Paradise with Chefs Maya Lovelace and Stephen Jones
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5:05

Being in Portland is like waking up and realizing that a crazy wonderful dream you had is real: there are s’mores xurros and flaming drinks and cozy cafes at the base of a volcanic cinder cone. For Phoenix’s Chef Stephen Jones (The Larder + The Delta), each corner of Portland is a new discovery—and there’s no better guide than Chef Maya Lovelace (Mae). Sponsored

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