Chef Kim Alter of Plum restaurant in Oakland visits chef James Syhabout's restaurant Hawker Fare to order the kao mun gai, a comforting Thai chicken and rice dish that James puts his spin on using a few modern techniques.
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.
For maximum flavor, Naomi Pomeroy doesn’t just roast chicken thighs. Instead, she crisps the skin, then braises the pieces in a supertasty mix of marinated artichokes, olives, sherry, garlic, lemon and thyme.
This foolproof Instant Pot method yields perfectly cooked spaghetti squash in a fraction of the time needed to cook it in the oven. Cutting the squash crosswise actually makes for longer strands of squash, which simulates actual spaghetti noodles.