The Spotted Pig's April Bloomfield and Dominique Crenn of Atelier Crenn in San Francisco are pulling a Freaky Friday on us. Well, more like a Freaky Thursday: On October 16, at our Test Kitchen and Dining Room in Soho, the chefs will swap cuisines for a one-of-a-kind four-course dinner.
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Make Jamie Bissonette Vietnamese Bologna.
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Making Vietnamese bologna with chef Jamie Bissonnette, author of the just-released New Charcuterie Cookbook.
Read MoreUnlike the Hiro Sone and Lissa Doumani's other Michelin-starred spots-wine country stalwart Terra and Ame at the St. Regis-Urchin Bistrot is a more straightforward homage to France's cuisine bistronomique.
Read MoreWhen the first autumn leaf hits the ground, it's time to break out the dark, contemplative sippers. And amari-Italy's bracingly bitter liqueurs-neatly fit the bill.
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Chefs across the country are taking Concord grapes way beyond PB&J.
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Learn how to make Kuniko Yagi's recipe for miso jam.
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Kuniko Yagi of Hinoki & the Bird makes a pumpkin toast with sweet red miso.
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The menu at new Lower East Side restaurant Birds & Bubbles goes beyond fried chicken and Champagne.
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Get the most from your produce with whole-vegetable cookery.
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Learn how to make Michelin-starred chef Christian Puglisi's favorite breakfast, buttermilk soup.
Read MoreDirty French, housed inside The Ludlow, is the type of big, brash, bistro-y place to eat too much, drink too much and spend too much money. But you'll have fun doing it.
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No offense to mint or the proud traditions of the Kentucky Derby, but the julep has more to offer. Let's drink the fine American classic year-round-starting with these three variations.
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While Jewish deli has experienced the thrill of a revival in recent years, the type of Jewish home cooking that Israel-born Michael Solomonov grew up with has not-but he's set out to change that with his two new Philadelphia restaurants.
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Should find yourself in the stands of any of these stadiums, tear yourself away from the field and hightail it to one of these concessions stands, at which big-name chefs have eschewed standard stadium fare for the signature dishes that made them famous.
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You have all the recipes to throwing our Provence dinner party. Now, here's how to outfit your dinner table.
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Learn to make a galette that uses some of our favorite fruits.
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As rosé season winds down, we're going to savor every last drop-and have our friends over for a Frenchified dinner party.
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Learn how to make bouillabaisse's less fussy cousin: bourride.
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Learn to make a delicious summer salad that pairs charred corn and raw shaved summer squash, tossed with salty feta and smoky nigella seeds.
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Chefs are making fancy chicharrònes at some of our favorite restaurants across the country. Here's where to find them.
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Chef Akhtar Nawab's pistachio mole is part Mexican, part Indian and all parts delicious.
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Chef Ahktar Nawab's pistachio mole is part Mexican, part Indian and all parts delicious. Send off summer in style by making it at home.
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Yeah, yeah, yeah: Summer's over. But it's still (mostly) nice out there. And we're not ready to say goodbye. So we're making the rounds of a few spots that feel like a little bit of the beach in the city.
Read MoreThink of Petit Trois as the more democratic sister restaurant to Trois Mec. Grab a stool sans reservation to dig into French classics done by the culinary triple threat of Ludo LeFebvre, Vinny Dotolo and Jon Shook.
Read MoreLearn how to set a perfect table these easy entertaining tips from Anna Watson Carl.
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