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If you want to know which pastry chef to pay attention to right now, it's Jennifer Yee. Her desserts at Lafayette in NYC are smart and well traveled, fluent in French with a... Read More »
No offense to the nonnas of the world, but arancini--those delightful Italian bar snacks--have recently gotten a lot more interesting.
It's hard to beat the classic cheesy, gooey,... Read More »
Earlier this month, some lucky Tasting Table readers crowded into The Butcher Shop in Boston for a special evening with Barbara Lynch where she prepared... Read More »
Q: When is a steak not a steak?
A: When it's a big old parsnip, slow-baked and butter-basted and served with an array of steakhouse-inspired sides.
That's how Nick Curtin does it... Read More »
What distinguishes the Buffalo chicken wing from other, lesser wing preparations is a generous application of hot sauce and butter, a fatty, cheesy dip and sticks of raw, crunchy... Read More »
"My mom learned to cook from the back of cans," says Julia Sullivan of Nashville's new Pinewood Social.
"In the South, casseroles are the ultimate comfort food," Sullivan says. "I... Read More »
What to sip at the end of the evening
Cellar Door Provisions is setting the new standard for baking
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