Stalking Around

A double dose of celery

Many chefs reserve celery stalks for adding flavor to stock. Richard Reddington taps into celery's overlooked potential at his new northern California restaurant, Redd Wood. By...

Flower Power

A winter-friendly salad

If you're convinced you have to wait until spring to satisfy your salad cravings, think again. John Little, the chef at The Pullman in Glenwood Springs, Colorado, hits plenty of...

Freshly Minted

A meat-friendly chutney

Our condiment fixation certainly isn't new. And now we've fallen for yet another one. At the newly opened Tar & Roses in southern California, chef Andrew Kirschner serves a...

Slice It

Fennel goes both ways

A perennial chef favorite, fennel is full of crunch and singular sweetness. So when Ryan Poli created a fennel-based condiment for his new Chicago restaurant, Tavernita, he was...

Baby, It's Cold Outside

Take the chill off with our winter favorites

Winter is a season for committed cooking, a time of soups, stews, hearty vegetables and long braises. To that end, we've compiled 20 chill-thawing recipes from some of the...