Miso Bagna Càuda

For Stephen Thorlton, sous chef at San Francisco’s State Bird Provisions, vegetables are no afterthought. The chef, who previously worked at produce-centric restaurants...

Chicken Hot Pot

Kuniko Yagi spoke little English when she moved to Los Angeles from Japan 10 years ago. She also had never cooked professionally. A decade later, she is now executive chef at David...

Salt-Baked Potatoes with Compound Butter

Make This Recipe from Rachel Miller

At first glance, it looks like just a baked potato. But let us reassure you that Rachel Miller’s salt-baked potato is anything but ordinary. The Southern transplant is the...

Fideos with Clams, Romesco and Chimichurri

Make This Recipe from Sean Spradlin

Everything Sean Spradlin thought he knew about pasta changed when he took his first bite of fideos at Casa Mono, a tapas spot in Manhattan, three years ago. The Spanish dish, for...

Tuscan-Style Beans with Bacon and Kombu

Make This Recipe from Jesse Koide

Jesse Koide has worked at sushi bars and Italian restaurants, and now helms the kitchen at the original San Francisco location of Mission Chinese Food, where the chef--who had no...

Roast Chicken

Make This Recipe from Michael Petres

“I know it sounds boring,” apologizes Michael Petres, executive chef at St. Louis’ Brasserie by Niche, “but I eat roast chicken a couple of times a...