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.
How to Quick-Pickle Rhubarb
Or any vegetable. And by quick we mean under five minutes.
If you were alive in the late 18th and early 19th century, as some of you might have been, you know that it was no guarantee that your cocktail would be served or cooled with ice. In fact, there was a good chance the tavern or bar you were in had no ice at all. Especially if you lived in the American South or a stone's throw from the equator. You can thank Frederic Tudor, the “Boston Ice King,” for remedying that. His ice deliveries from the Northeast to hotter climates paved the way for creative uses of ice like the crushed “cobble stone”-like pieces of ice found in the cobbler. Grab your Lewis Bag and get crackin’!
Spooktacular Dishes for Halloween
It's halloween all-year round at Beetle House, a safe haven for goths, and horror fans. Here are two of their signature dishes - some inspiration for your next monster bash.
How to Oktoberfest at Home
Tips on how to host your own Munich-style beer festival, from the comfort of your own home.
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.
Let's Get Monster Smashed
If you need inspiration for your next Halloween party, check out these horror movie cocktail pairings.