Wine Bath

Skirt steak takes a dip

Although Steve Corry is an established chef, he learned the secrets of classic French cooking from a phenomenal home cook: his wife's 4-foot 8-inch tall grandmother Jacqueline. At...

In the Bag

Spicing up your next bagged lunch

Michael Voltaggio's new takeout sandwich shop, Ink.sack, doesn't adhere to deli standards. Case in point: The cold fried chicken is cooked sous-vide before being coated in corn...

Sittin' Pretty

A custard influenced by the seasons

Most recipes for custard scream "dessert" at first glance. Erik Anderson and Josh Habiger, the chefs at the newly opened Catbird Seat in Nashville, Tennessee, though, think custard...

Saucy Story

Okra moves beyond the pickle plate

Many chefs take one of two stands with okra: They either deep-fry it or soak the pods in a brine for a Southern pickle. But when Andrew Wiseheart's sous chef hinted that okra pairs...

Bits and Pieces

Pork belly in convenient snack form

We're all for snacking by the light of the fridge. But Jennifer McLagan's rillons are replacing our typical leftovers with delectable pieces of caramelized pork belly. Served warm...

Age Old

A recipe that stands the test of time

When chef Jason Stratton opened his new bar and small-plates restaurant, Artusi, in Seattle, he turned to the roots of Italian cuisine for inspiration. He tracked down a scholarly...