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...

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...