Hot Chocolate

Lucky Seven

A versatile spice blend from Lantern's Andrea Reusing

At her Chapel Hill restaurant, Lantern, Andrea Reusing marries Asian flavors with ingredients sourced from North Carolina's farms and fisheries. In her first cookbook, Cooking in...

Goan Home

Fiery, fragrant shrimp from NYC's spiciest chef

At Junoon, chef Vikas Khanna crafts classic flavors with an emphasis on spices (which are ground fresh every morning in the restaurant's "spice room") using cooking techniques from...

Get Rolling

Two Italian favorites meet in a crispy bite

Eggplant is a persnickety vegetable: It can easily turn bitter or get lost under heavy cheese sauces. But at New York's bustling new Spasso restaurant, chef Craig Wallen gives...

Irish American Onion Soup

Resting on Laurel

Contemporary custard from a Portland pastry chef

At Portland's new Little Bird, chef Gabriel Rucker trades the bold nose-to-tail cooking that made his first restaurant, Le Pigeon, a national standout for a menu rooted in...