Polenta Perfection

A Scottsdale chef's take on the Italian staple

Chef Peter DeRuvo knows that the key to authentic Italian polenta lies in high-quality ground corn and classic technique. At his modern Italian restaurant, Cuoco Pazzo, the...

Butter Fingers

Our take on a buttery holiday treat

This month, Tasting Table is sweet on holiday cookies. This is the fourth in our 12-part series, the 12 Days of Cookies: Quite possibly the international spies of the...

Roll Out

Croquetas are in season

Wesley Genovart, the chef and owner at SoLo Farm and Table in Vermont, grew up eating croquetas in Spain but decided to move away from the classic chicken, salt cod or jamón...

Egg On

A devilishly good party snack

When Jeff McInnis flew the coop from Miami's immensely popular Gigi, fans of his eclectic cooking wondered where he would land. Then Yardbird Southern Table & Bar opened; at...

Swiss Mix

Hot chocolate moves beyond the mug

Recently, Mason jars have become the serving vessel of choice at restaurants across the country. But we know of only one chef who's using the countrified containers to bake...

Hamming It Up

The crouton makes its mark

When it comes to great soup, it's usually the bowl's contents rather than the garnish that gets the attention. But at The Farm in Park City, Utah, Steven Musolf's split pea and ham...