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.
Jonathan Waxman's Go-To Chicken Under a Brick
This episode of My Go-To Dish features Jonathan Waxman, Top Chef Masters contestant and author of Italian, My Way. Waxman's West Village restaurant, Barbuto, is a Chowhound favorite. To riff off of the chef's brick chicken recipe yourself, start with this basic recipe and improvise as Waxman does in the video!
Quick Bites: Michelle Tam
Blogger and cook book author Michelle Tam answers our lightning round of questions. Read more.
Stay Weird for National Coffee Day
Weird coffee drinks you didn't know existed. Read more.
Chowhound's Fall Ice Cream Picks for New York Live
We went on a mission to find the best ice cream flavors for the season. Read more.
Quick Bites: ChaCha
Fashion designer ChaCha answers our lightning round of questions. Read more.
Chef Daniela Soto-Innes has cooked her entire life, and does it simply, but with finesse -- all while highlighting the best products -- as shown through her love of a local spice market. She shows us how to cook with love, emphasizing her only rule in the kitchen: everything must be delicious.