Food
Cocktail Issue: Jonathan Gold's guide to drinking and more
Food

Master Class: Great chefs share tricks of the trade

  • Master Class: For Valentine's Day dessert, try Pomme d'Amour

    Master Class: For Valentine's Day dessert, try Pomme d'Amour

    Chef Thomas Keller (the French Laundry, Bouchon) recommends Pomme d'Amour — simple and simply elegant — as a Valentine's Day dessert. He shares how to make it.

  • Master Class: Chef Michael Cimarusti pries open the basics of clam chowder

    Master Class: Chef Michael Cimarusti pries open the basics of clam chowder

    While testing recipes a few weeks ago, something strange happened. A deep whiff of the Manhattan-style clam chowder I had just made transported me for a brief moment to my grandmother Josephine Cimarusti's kitchen in Lindenhurst, Long Island. A white-and-green striped sugar bowl with a stainless,...

  • Getting rough with puff pastry

    Getting rough with puff pastry

    Forget classic puff pastry for borsellini and other filled desserts — 'rough puff' is the way to go, especially for home cooks. Let Nancy Silverton and Carolynn Carreño show you how.

  • Master Class: Thomas Keller explores Thanksgiving leftovers

    Master Class: Thomas Keller explores Thanksgiving leftovers

    The annual Thanksgiving feast is a time when home cooks enjoy pulling out all the stops and preparing copious amounts of tradition-loaded dishes to share with friends and loved ones. This excitement often leads to preparing enough food to satisfy roughly twice the number of guests you plan on hosting....

  • Pig ears? They're seriously tasty

    Pig ears? They're seriously tasty

    Chef Sang Yoon champions the pig ear in all its sweet, rich porkiness. Try it fried, boiled or in a banh mi. It's all part of the nose-to-tail cookery movement.

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