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.
A Gingerbread Home for the Holidays
A sweet holiday story built on spices and icing.
How to Make a Beautiful Hummus Appetizer
Donna Sky, owner of the Love & Hummus Co., knows that hummus, if not handled properly, can become the world's ugliest appetizer. In this CHOW Tip she shares a quick idea for how to present hummus to guests in a pretty package.
How to Make Impressive Roasted Almonds
CHOW.com's John Birdsall shows how he makes perfect salted almonds for cocktail hour at his house—all you need is a paper grocery bag.
How to Make Easy Holiday-Party Appetizers
CHOW.com's Katy Davies shows you how to make simple skewered veggies for a holiday party or potluck.