Wine-Braised Rabbit with Chimichurri
One of My Favorite Argentinian Dishes Braise the rabbit in red wine until it falls off the bone, then grill it for an amazing smoky flavor.
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5 Questions: Lidia Bastianich
The Italian Visionary With a beloved James Beard award-winning cooking show, acclaimed restaurants in NYC, Pittsburgh and Kansas City (including the industry-changing Felidia that set the stage for authentic Italian food in America), several best-selling books, a cookware line and supermarket products, you could say that Lidia Bastianich is the unofficial spokeswoman of Italian-American cuisine (not to… Read More →
5 Questions: Lidia Bastianich
The Italian Visionary With a beloved James Beard award-winning cooking show, acclaimed restaurants in NYC, Pittsburgh and Kansas City (including the industry-changing Felidia that set the stage for authentic Italian food in America), several best-selling books, a cookware line and supermarket products, you could say that Lidia Bastianich is the unofficial spokeswoman of Italian-American cuisine (not to… Read More →
Lidia’s
“Tutti a tavola a mangiare!” Located in Kansas City’s Crossroads Art District in a renovated freight house, Lidia’s is known for impeccable Northern Italian cuisine. When celebrated chef Lidia Bastianich opened this namesake restaurant more than a decade ago, it was her first outside of New York City, and it’s been a culinary destination ever… Read More →
Lidia’s
“Tutti a tavola a mangiare!” Located in Kansas City’s Crossroads Art District in a renovated freight house, Lidia’s is known for impeccable Northern Italian cuisine. When celebrated chef Lidia Bastianich opened this namesake restaurant more than a decade ago, it was her first outside of New York City, and it’s been a culinary destination ever… Read More →
Seafood Tempura with Dipping Sauce
Tempura the Right Way Something about expertise thrills me, which is why I love the tempura restaurants in Tokyo so much. Understanding that every piece of fish and vegetable needs to be cooked one at a time and served separately makes for a heck of an eating experience, and so does making the sauce and… Read More →
5 Questions: Nick Pihakis
Alabama’s Barbecue Kingpin Nick Pihakis and his father, Jim, opened the first Jim ‘N Nick’s barbecue joint 25 years ago in Birmingham, Alabama. Known for the slow-hickory-smoked pork and an everything-made-from-scratch mentality, the meaty empire has now grown to 28 restaurants across the South (even the James Beard Foundation has taken note, consecutively nominating Nick as… Read More →
5 Questions: Nick Pihakis
Alabama’s Barbecue Kingpin Nick Pihakis and his father, Jim, opened the first Jim ‘N Nick’s barbecue joint 25 years ago in Birmingham, Alabama. Known for the slow-hickory-smoked pork and an everything-made-from-scratch mentality, the meaty empire has now grown to 28 restaurants across the South (even the James Beard Foundation has taken note, consecutively nominating Nick as… Read More →
Girl & the Goat
She’s Got Your Goat Located in the heart of the West Loop restaurant corridor, Girl & the Goat is one of Chicago’s most popular eateries, and for good reason. Chef/owner Stephanie Izard, the energetic always-smiling winner of Top Chef season 4, is taking an iconic alternative protein and putting at the top of her menu, with… Read More →
Girl & the Goat
She’s Got Your Goat Located in the heart of the West Loop restaurant corridor, Girl & the Goat is one of Chicago’s most popular eateries, and for good reason. Chef/owner Stephanie Izard, the energetic always-smiling winner of Top Chef season 4, is taking an iconic alternative protein and putting at the top of her menu, with… Read More →
5 Questions: Andy Ricker
True Thai Cuisine Andy Ricker’s obsession with Thai food was born out of a backpacking trip he took in the 80s, when he discovered that the gloppy noodles he’d been eating stateside were not representative of the diverse culinary traditions he found in Thailand. In 2005, Ricker opened his first restaurant in Portland, Pok Pok.… Read More →
5 Questions: Andy Ricker
True Thai Cuisine Andy Ricker’s obsession with Thai food was born out of a backpacking trip he took in the 80s, when he discovered that the gloppy noodles he’d been eating stateside were not representative of the diverse culinary traditions he found in Thailand. In 2005, Ricker opened his first restaurant in Portland, Pok Pok.… Read More →
Pok Pok Phat Thai
Nothing but Noodles Portland chef Andy Ricker expanded his acclaimed Thai food empire to New York City last year with Pok Pok Ny and the noodle-centric Phat Thai, a pint-size spot on the Lower East Side with a stripped-down menu dedicated to pad Thai. This isn’t the popular noodle dish you’re used to eating in… Read More →
Pok Pok Phat Thai
Nothing but Noodles Portland chef Andy Ricker expanded his acclaimed Thai food empire to New York City last year with Pok Pok Ny and the noodle-centric Phat Thai, a pint-size spot on the Lower East Side with a stripped-down menu dedicated to pad Thai. This isn’t the popular noodle dish you’re used to eating in… Read More →
5 Questions: Paul Virant
Devoted to the Art of Preservation One of Chicago’s most celebrated chefs, Paul Virant has been pickling and preserving produce at his award-winning restaurant Vie since 2004, expanding the program to his second restaurant, Perennial Virant, when he took the reigns in 2011. In his new cookbook, The Preservation Kitchen, Paul shares his wisdom and… Read More →
5 Questions: Paul Virant
Devoted to the Art of Preservation One of Chicago’s most celebrated chefs, Paul Virant has been pickling and preserving produce at his award-winning restaurant Vie since 2004, expanding the program to his second restaurant, Perennial Virant, when he took the reigns in 2011. In his new cookbook, The Preservation Kitchen, Paul shares his wisdom and… Read More →
Vie
Savoring the Seasons Located just outside of Chicago in Western Springs, chef Paul Virant’s celebrated Vie restaurant is a great choice for solid farm-to-table cooking. Virant, a preservation expert with an everything-made-in-house philosophy, is known for preserving and pickling produce at its peak and incorporating those bright seasonal flavors into almost every dish. The cuisine… Read More →
Vie
Savoring the Seasons Located just outside of Chicago in Western Springs, chef Paul Virant’s celebrated Vie restaurant is a great choice for solid farm-to-table cooking. Virant, a preservation expert with an everything-made-in-house philosophy, is known for preserving and pickling produce at its peak and incorporating those bright seasonal flavors into almost every dish. The cuisine… Read More →
Adam Roberts’ Shrimp & Polenta with Chorizo
Inspired by Peter Dale By Adam Roberts Chorizo is a magical ingredient, the kind of thing that makes your food taste way more accomplished without asking anything of you beyond just buying it. D’Artagnan sells a good-quality chorizo that is readily available; just make sure you’re buying Spanish chorizo, which is already cooked, and not… Read More →
5 Questions: Adam Roberts
Amateur Schmamateur Adam Roberts took a big risk when he quit law school to start an amateur food blog in 2004. As it turns out, he’s pretty good at it. Seamlessly weaving recipes and photographs with personal narratives and humor, Adam transformed his a hobby into a full-fledged career (jealous?). For his new cookbook, Secrets of… Read More →
5 Questions: Adam Roberts
Amateur Schmamateur Adam Roberts took a big risk when he quit law school to start an amateur food blog in 2004. As it turns out, he’s pretty good at it. Seamlessly weaving recipes and photographs with personal narratives and humor, Adam transformed his a hobby into a full-fledged career (jealous?). For his new cookbook, Secrets of… Read More →
Extra Virgin
For Adventurous Tapas Chef Michael Smith owns two of Kansas City’s most lauded restaurants, his eponymous fine-dining eatery and the adjacent Extra Virgin, a more casual spot with a playful atmosphere (think jewel tones, oversized paintings and a central wood-and-iron bar) and a creative menu of Mediterranean tapas. Go with a crowd and share family-style, making… Read More →
Extra Virgin
For Adventurous Tapas Chef Michael Smith owns two of Kansas City’s most lauded restaurants, his eponymous fine-dining eatery and the adjacent Extra Virgin, a more casual spot with a playful atmosphere (think jewel tones, oversized paintings and a central wood-and-iron bar) and a creative menu of Mediterranean tapas. Go with a crowd and share family-style, making… Read More →
5 Questions: Sean Brock
An Ambassador of Southern Cuisine “If it ain’t Southern, it ain’t walkin’ in the door,” says Sean Brock. The James Beard award-winning chef is passionate about his Southern roots, even going to the extremes of resurrecting antebellum grains and sourcing heritage breeds for his Charleston restaurants, Husk and McCrady’s. He’s the most visible force behind the current… Read More →
5 Questions: Sean Brock
An Ambassador of Southern Cuisine “If it ain’t Southern, it ain’t walkin’ in the door,” says Sean Brock. The James Beard award-winning chef is passionate about his Southern roots, even going to the extremes of resurrecting antebellum grains and sourcing heritage breeds for his Charleston restaurants, Husk and McCrady’s. He’s the most visible force behind the current… Read More →
Zuppa Valdostana
A Hearty Soup From the Italian Alps This is my interpretation of a soup my dad and I had in the early ’70s in the Italian Alps. In winter, local families would cook food all day, offering dishes in trencherman-size portions to hungry skiers seeking a seat by a fire and a hearty meal. These… Read More →
A Holiday Menu
Tis’ the Season for Good Food Whether you’re heading to a friend’s place for appetizers and Hot Toddies, or catching up with the extended family over Christmas dinner, good food and drink ties the season together. Of course, I have my own stash of holiday recipes. So many of these dishes have played a role in… Read More →
A Holiday Menu
Tis’ the Season for Good Food Whether you’re heading to a friend’s place for appetizers and Hot Toddies, or catching up with the extended family over Christmas dinner, good food and drink ties the season together. Of course, I have my own stash of holiday recipes. So many of these dishes have played a role in… Read More →
5 Questions: José Andrés
Activist and Educator in a Chef’s Coat Chef José Andrés is no stranger to culinary fame, with a roster of destination restaurants in DC (Jaleo, minibar), Las Vegas (é by José Andrés) and LA (Bazaar), and enough awards to make any chef jealous (not to mention he used to work for Ferran Adrià at elBulli in… Read More →
5 Questions: José Andrés
Activist and Educator in a Chef’s Coat Chef José Andrés is no stranger to culinary fame, with a roster of destination restaurants in DC (Jaleo, minibar), Las Vegas (é by José Andrés) and LA (Bazaar), and enough awards to make any chef jealous (not to mention he used to work for Ferran Adrià at elBulli in… Read More →