Liquid Gold

No forks allowed

Christina Tosi has a dirty little secret and she's not afraid to share it: She loves underbaked cheesecake. "When I was writing the cookbook, I asked myself, ‘What am I going...

Here Birdy Birdy

Fried chicken gets a double dip

Michael Solomonov has consumed more fried chicken and doughnuts in the past few months than most of us eat in a lifetime. The reason: research for his new...

Seeing Green

A spinach side dish with Spanish soul

Katie Button knows a thing or two about Spanish cuisine. Before opening Cúrate, her tapas bar in Asheville, North Carolina, she worked at Spain's now closed El Bulli. At...

Trading Secrets

A side dish with spice

Jody Adams's new restaurant, Trade, is housed in both a historic and new place of trade: an old wharf building and Boston's financial district. But the principal influence on the...

Noodling Around

A childhood standard revamped

Chefs Brian McCracken and Dana Tough are in tune with your needs. While writing the menu for the newly opened The Coterie Room in Seattle, they focused on crave-worthy dishes,...

Beefed Up

Ballpark standbys meet an underrated vegetable

You may not expect a chef to champion ketchup and pretzel salt. But the two ingredients were key in getting Montreal chef Frédéric Morin to eat his vegetables. Well, one...