Take your love of baked potatoes and move it from the side dish spread to the appetizer buffet. Serve with waffle fries baked extra-crispy for dippers.
The Best Way to Load Your Dishwasher
A dishwasher is supposed to make your life easier, but unfortunately, most people don't know the best way to load one. Deborah Lewis of CHOW.com explains how to arrange your dishes and silverware so that everything gets clean while preventing any chipping, warping, or cracking.
Missing ingredients. Too many guests. A cramped kitchen. Experience the first night of service at Chef Brett Cooper's Aster in San Francisco. Opening Night immerses you in the rush of the unknown, as restaurants around the world open their doors for the first time. These things only happen once. Snag that coveted seat at the line, on us.
A good Reuben sandwich is a perfect balance of flavors and textures, and this one delivers. Good rye bread, crisped in butter, holds generous layers of Thousand Island dressing, rich corned beef or pastrami, crunchy sauerkraut, and nutty, melty Gruyère or Swiss cheese that oozes beautifully into the other ingredients.
Chef Anthony Strong (Locanda) visits chef Mark Sullivan's restaurant Spruce in San Francisco to order his favorite omelet, then gets his egg cookery skills tested. In The Usual, the country's best chefs reveal the one dish that blows their mind again and again, then head behind-the-scenes to meet the creators.
Covers tells a restaurant's story through its numbers. Here, Chefs Nicole Krasinski and Stuart Brioza reveal the stats behind their James Beard Award–winning restaurant State Bird Provisions in San Francisco.