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Stack Your Salad (And Other Plating Tips)

An interview with chef Christopher Styler, author of "Working the Plate." READ MORE

The Pizza L.A. Has Been Waiting For

Raves have been pouring in for Mozza, Nancy Silverton and Mario Batali’s new pizzeria. This, it seems, is the pizza Los Angeles has been waiting for, with thin, crisp crust that’s char-blistered almost to a fault (they clip off the excess blistering) and READ MORE

How Ya Doin’, Pumpkin?

“The pumpkin pie at Urth Caffe makes me weak in the knees,” says amandine. “Consistency–perfect. Creamy, lump free, not too heavy. Holds up to a fork but isn’t jello-hard. Flavor–great balance between pumpkin and spice. Not too subtle, not overwhelm READ MORE

Put On Your Crabby Pants

It’s local crab season, and Woodhouse Fish Company serves feisty, incredibly fresh dungeness crab, says SteveG. And check out the amazing fries. They change their frying oil so often that all their fried stuff always tastes super fresh. ... READ MORE

Baked BBQ Pork Buns

Excellent pork buns of the baked variety are to be had at Golden Gate Bakery. They’re rworange’s favorite, with the perfect ratio of pork to bun. The bun has a touch of sweetness, and the saucy pork filling has a bit of an edge, as if there were a touch READ MORE

The Smoke Joint: Promising Barbecue in Brooklyn

The Smoke Joint is passing the taste test–and the smell test–among New York’s notoriously picky barbecue hounds. Fort Greene’s new ‘cue house has a smoker built in the South and is turning out worthy brisket, baby back ribs, and hacked chicken and por READ MORE

At Cendrillon, Flavors of Mexico by Way of Manila

Cendrillon, the upscale Filipino restaurant in Soho, is exploring its roots. As part of a dinner series devoted to cuisines that influenced the food of the Philippines, it’s turning to Mexico. Mexico introduced New World ingredients and techniques to the READ MORE

Quinces

It’s quince season right now. Quinces have a gorgeous, spicy fragrance, but must be cooked before they can be eaten; they’re rock hard and unpleasantly astringent when raw. dixieday2 likes to poach them, and she says that, once poached, they have man READ MORE

Chicken Fried Steak

Chicken fried steak is a glorious thing of meat, juice, and crunchy energy. A cut of round steak is perfect for this Texas favorite. ... READ MORE

Chicken Cracklings

These chicken cracklings are not just bits of chicken skin crisped in rendered chicken fat. It’s actually the name of delicious Dominican dish of deep-fried chicken that’s been marinated in a combo of lemon, soy, and ginger. opinionatedchef shares the r READ MORE