(01:23)
Quality Food Starts with Superior Ingredients
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
(01:11)
How to Make Classic Lasagna with Meat Sauce
Here's the ultimate, savory weeknight meal for your family. Extra-lean ground beef (which sometimes cooks up dry) works well here because it's combined with marinara to keep it moist.
(00:46)
What’s the Difference Between Stock and Broth
A quick look at food, wine and more in the news.
(00:56)
Perfect Margarita
(01:32)
Basic Boneless Roasted Leg of Lamb
(00:43)
What You Must Know When Packing a Picnic
Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy
(03:32)
Daddy's Dish
We get a better look inside a Williamsburg restaurant. Chef Connolly gets a little hand in the kitchen at Rider.
Halloween