Heartier than a croissant but less sticky-gooey than a cinnamon bun, the crackly, sugar-coated morning bun pulls apart into beautiful, chewy layers. The latest bun we tried and loved is at West Hollywood's Salt Cure. Make their morning bun with our exclusive recipe and read more!
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David Wondrich puts his extensive cocktail gear to work, making a Fireman, a favorite variation on the classic Manhattan involving a flaming orange peel and a stabilizing rinse of Scotch.
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Michelin-starred Swiss chef Andreas Caminada makes homey, sausage-stuffed dumplings at our Test Kitchen.
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Chef Daniel Humm's food at NYC's Eleven Madison Park and The NoMad is anything but casual, but his apple fritters are downright down-home. Beer-battered Crispin rings are deep-fried and coated with cinnamon and sugar--better than any apple doughnut we've tried.
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Chocolate. Calvados. Bacon. Oats. Cider. Boom. Our Test Kitchen didn't hold back when creating the ultimate beautiful, boozy, elegeant-enough-to-serve-at-a-dinner-party baked stuffed apple.
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Try Suzanne Goin's bacon-wrapped dates recipe that we snagged from The A.O.C. Cookbook to recreate them at home.
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To learn more about this recipe, read the related story, "Eat Like a Chef: Jared Van Camp," in Tasting Table's Chicago edition.
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Sqirl makes almost everything in-house, churning out some of L.A.'s most thoughtful and nuanced food in an unfussy setting. Dishes like a rice bowl topped with a poached egg, sorrel pesto and sheep's milk feta show Sqirl's careful attention to these two meals that can often be seen as less "serious"--the very thing that makes the café special.
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Meet Anndria Jones, chef of Chicago's Yusho, and get her recipe for spicy caramel popcorn
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This comforting rice porridge gets a spark of flavor from umeboshi. Read more!
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If you're more inclined to stay home on the 31st than go to the Nomad Masquerade Ball, EMP/NoMad bar manager Leo Robitschek shares his batchable recipe for seasonal cocktail goodness, The King Magnus.
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Certain dishes are so uncool we owe them a second chance--broiled salmon is just that. We've revamped the old standby by smothering it in chile-garlic and miso for our Test Kitchen-approved recipe.
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Evan and Sarah Rich's pasta dishes are anything but traditional, like this bucatini with pork belly and watermelon. Read more!
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Redeem leftover takeout rice with fried onions, pickled chiles and carrot yogurt from Blue Hill.
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Lucinda Sterling's Clare Island cocktail recipe is inspired by Grace O'Malley, Ireland's pirate queen.
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ABC Kitchen and ABC Cocina's Dan Kluger's variation on avocado toast takes its cues from Mexico: an aguachiles-inspired shrimp salad tops a no-fuss guacamole.
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Jordan Toft of Los Angeles' Everleigh deconstructs gribiche sauce (soft-boiled egg, cornichons, salt-cured capers, Dijon and herbs) for his take on avocado toast.
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Edward Kim of Chicago's Ruxbin and Mott St. in Chicago makes a satisfyingly complex interpretation of avocado toast mashed with shallots, olive oil and sherry vinegar, then topped with pickled red onions, anchovies, caramelized asparagus, chopped herbed tomatoes and a bright lemon vinaigrette.
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Andy Ricker shares a time-saving recipe for a Tamarind Whiskey Sour, which he says, "was the very first cocktail that I came up with for Pok Pok, and is still the best-selling cocktail to this day."
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Pork Chops with Marinated Roasted Peppers from Canal House
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Make this Brown-Butter Apple Tart recipe from Mika Paredes, chef de cuisine at Beast in Portland, Oregon
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Caramelized cabbage fills these comforting pirozhkis from food and travel writer Anya von Bremzen.
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We snagged the recipe the ancient grain salad from Box Park in Miami. Change up your salad routine by making this easy and delicious recipe for your and your family.
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Give your turkey a tangy English spin with tumeric and mustard-spiced piccallili from Lisa Mygrant of Raven & Rose in Portland, Oregon.
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Forget pie: Save autumnal apples for this spice-laden apple butter. Spread on the love atop dinner rolls or layer into apple pie.
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Preserved lemons are a must-have in our pantry, perfect for stirring into vinaigrettes or slipping under the skin of a holiday bird.
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Top oysters with saffron-pickled cucumbers and aleppo at your next party. Read more!
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