I'll be in SF soon and am trying to decide between these two restaurants for dinner. They both look great but I will only have time for one. I'll be dining with someone who is vegan if that makes a difference between the two. Thanks much.
Gail Simmons gives us her list of pantry must-haves. Ingredients you should always have around to enhance and boost the flavor of all your meals. It's the little things that keep life interesting. Read more here.
Chefs Joanne Chang and Karen Akunowicz from Myers + Chang in Boston, show us how to use lemongrass. It's the central ingredient in their Green Monster, infusing the stir-fry with unique bright, citrusy, and floral-herbal fragrance. Read more.
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.