Double Nut

Butternut meets marcona

Fried heart-shaped marcona almonds from Spain are one of our go-to cheese-plate accompaniments. Chef Mark Mendez, known for pairing seasonal ingredients with Latin classics, takes...

Candy Man

Pork for bourbon lovers

An evening that calls for both bourbon and pork is sure to be delicious and raucous. This recipe for candied pork, from chef Chris Shepherd's soon-to-open Underbelly in Houston,...

Vegetables for Meat Lovers

Umami-bombed Brussels sprouts

It seems as though everywhere we turn, Brussels sprouts are appearing alongside their ubiquitous counterpart, bacon. George Sabatino of Stateside in Philadelphia insists that the...

Fishy Business

Salmon is in a pickle

Sashimi isn't often an ideal make-at-home option. But chef Takashi Yagihashi of Chicago's Slurping Turtle has changed our minds--and weeknight meals--for the better. His salmon...

Nutty Love

Pistachio pesto captures our heart

Legend has it that lovers used to meet under pistachio trees and listen for shells cracking, which signaled everlasting happiness. We don't have a pistachio tree handy, but we do...