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If you're anything like us, you turn the Super Bowl into an excuse to eat very bad things, crack open a few brewskies and catch the occasional Beyoncé concert.
This... Read More »
Three minutes or thirty--that's the rule of thumb for squid.
Flash-cook or simmer low and slow.
With that in mind, we challenged chef-friends Sara Jenkins of NYC's Porsena and... Read More »
Greg Marchand is peeling an orange. "Oh no. This is not sexy," he says. "Better if we use a nice little clementine, eh?"
On a visit from Paris, Marchand has stopped by Tasting... Read More »
January is cleanse season.
We've finally decided it's time to give our stomachs a break from fatty deliciousness (albeit a short one; we can't stay away for too long). And... Read More »
"I've cooked for anybody who's anybody," says the Italian chef Enzo Febbraro. "Imagine presidents, kings, queens, actors, actresses--you name it. And, as you can see, I'm very... Read More »
Could cabbage be sexy?
That was our vision for this sturdy, somewhat austere winter standby.
We went to Tim Wiechmann, chef and co-owner of Bronwyn, a German Austrian bar and... Read More »
What to sip at the end of the evening
Burgers and cheesesteaks from the Beer Belly crew
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