I am looking for the kind of tortilla chips typically served in a Mexican restaurant, not what is available on grocery store shelves. The ones that are a triangle of deep-fried tortilla. East end preferable. Thanks!
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.
We get a better look inside a Williamsburg restaurant. Chef Connolly gets a little hand in the kitchen at Rider.