Cauliflower may be having a moment, but its golden, caramelized florets have always been one of our warming wintertime staples. So we turned to a chef with a similar passion for the beloved brassica to show us two entirely different methods to cook it. Get them now.
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Learn to make Brad Farmerie's curry-roasted cauliflower with watercress-cashew dressing.
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While we wouldn't trust most charlatans, the new kid on Noble Square's restaurant block, Charlatan, proves it's the real deal with a menu mixing traditional Italian comfort food and modern Midwestern farm fare-a fusion we didn't even know we'd been craving.
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Danny Bowien of Mission Chinese and Mission Cantina recently launched a Vietnamese breakfast menu at Cantina, offering the kind of gutsy flavors most breakfasts simply don't deliver: fish sauce, fresh herbs, pickled chiles and salty plums, among other things. Here's what you should order for a Vietnamese breakfast.
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Learn to make this quick cauliflower salad from Brad Farmerie of Public restaurant in New York.
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Huxley, pocket-size restaurant in the Tenderloin, is a true neighborhood joint that you'll want to revisit regularly.
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Healthy eating is a marathon not a sprint, and a stumble or two along the way doesn't mean you have to scrap the whole thing. The key to sticking with it is adding delicious little upgrades and outfitting yourself with a few small tricks to keep you on track, one bite at a time.
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When you get that all-consuming meat craving (and you know you will), head to Bowery Meat Company for a killer steak and one of the best veal chops we've ever had.
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Our editors name-check the restaurant, bar and cookbook trends you'll be seeing in 2015.
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From scrambled eggs to steak to grilled cheese, many of our top-performing recipes were beloved dishes made better. Without further ado, here are the 15 most-viewed recipes of the year. May their inspiration carry over into a delicious 2015.
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Here are our 10 favorite restaurant openings of 2014 in Chicago, as well as a classic we fell back in love with, and our very best bite of the year.
Read MoreHere are our 10 favorite restaurant openings of 2014 in San Francisco, as well as an old standby we fell in love with all over again-and the best bite of the year.
Read MoreThe quality of your New Year's Eve revelry is in your own hands, and all it takes is a little advance planning. Whether you want to ring in 2015 out in the bustling, bubbly (and often reservations-only) city, or throw a memorable bash at home, this guide will get you where you're meant to be when the ball drops.
Read MoreFrom bistros and delis to the celebrity-chef and fine dining restaurants, L.A.'s newest food places were as varied as the city itself. Here, our favorite new restaurants of the year, plus the best bites of 2014.
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If you're looking for some advice on what to splurge on--vintage, non-vintage, Blancs de Blancs--you'll find answers in our Champagne 101 primer.
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Tasting Table has had chefs, authors and artisans from all over the country come through and show us how they work their magic-and they've shared some killer recipes along the way. We circled back to 10 of our favorite very talented, very opinionated guests and picked their brains about the year that was 2014 in food, as well as the year ahead in dining, drinking and more.
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Learn to make a this sauerkraut soup with Slovankian roots from the people behind Bar Tartine in San Francisco.
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We decided to get personal and let each editor declare four favorite dishes and drinks of 2014. Here's what made the cut.
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Nick Balla and Cortney Burns, the chefs behind Bar Tartine in San Francisco, make smoky, Slovakian-influenced sauerkraut soup for Christmas.
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Read MoreAlexis Krauss, singer for the band Sleigh Bells, gives us her picks for where to eat and drink in Oakland.
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Why the White Russian never goes out of style.
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Learn to make a roasted beef tenderloin for the holidays with a chive and lemon cream sauce.
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Follow a few simple steps and you've got yourself a perfectly rosy, ridiculously juicy showstopper that will get oohs and ahhs when it's placed at the center of your holiday table.
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