Dashi Does It

A tasteful, balanced bowl

Dashi is to the world of Japanese cuisine what chicken stock is to many Western cuisines: a liquid boost that immediately offers depth to soups, sauces and a host of brothy dishes....

Grand (S)lamb

Mary never had a lamb like this

Though the meat-centric menu at Timothy Rattray’s newly opened restaurant, The Granary, in San Antonio, Texas, largely pays homage to Texas barbecue, Rattray also...

Knob Hill

Fresh turmeric juice that's easy to swallow

In the spirit of spring cleaning, we’re devoting our Test Kitchen recipes this month to detoxification, focusing on foods that purify the digestive system, like...

Curry Melting Pot

A multicultural chicken-and-chorizo curry

Before landing on the menu at Chicago’s Fat Rice, Abraham Conlon’s chorizo-and-chicken curry, aka po kok gai, made its mark halfway around the world in Macau, a former...

Harold's Rib

Lamb ribs with a Germanic sensibility

Harold Dieterle, the winner of Top Chef’s first season, is not a chef known to shy from a challenge. Even though he has never set foot on German soil, Dieterle doesn’t...

Good Egg

Pickling gives traditional egg salad a modern boost

Protein-packed and mayonnaise-coated “salad” sandwiches--think chicken salad or tuna salad--have long been quick lunches, thanks to their ease and economy. One of chef...