Greece Lightning

Chefs give Hellenic cuisine its fine-dining due

It happened to Mexican and Indian food. Now Greek cuisine is shaking off its middling associations, thanks to a handful of chefs who are merging the country's ancient flavors with...

Lessner Is More

Meet Columbus, Ohio's burgeoning bar and restaurant mogul

Columbus, Ohio, may be a hotbed of college-football fanaticism, but thanks to Liz Lessner, it's the city's culinary scene that's eliciting the loudest cheers these days. This...

Beet It, Goat Cheese

Innovative chefs are breathing new life into a tired salad

There's a fragile line between rampant popularity of a worthy dish and its collapse into culinary cliché. Unfortunately, beet-and-goat-cheese salads have fallen, hard, into...

Poutine on the Ritz

This Canadian diner staple is popping up all over

It's official: America has been poutine-ized--and poutine has been Americanized. This Canadian comfort food--a Quebecois staple since the 1950s--began its slow migration into the...

TT Leftovers: August Edition

Five ways to weather the shoulder season

Summer is drawing to a close and though the lingering heat makes it hard to believe, it'll be sweater weather any minute. Here are this month's top tips for making a tasty...

All or Nunavut

Canada's latest seafood export hits all the right notes

New! Sustainable! Rare! Chefs love to tout these buzzwords on their menus, which is why they've taken to the latest finned import from our neighbors up north: Nunavut char. While...