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 Make a Burger with Hubert Keller
Hubert Keller, chef-owner of San Francisco– and Las Vegas–based restaurant Fleur de Lys and a television mainstay (Secrets of a Chef, Top Chef, Top Chef Masters), is obsessed with hamburgers, as any self-respecting Frenchman should be. Here he generously shares some of his secrets. (More can be found in his book Burger Bar: Build Your Own Ultimate Burgers.)
Quick Bites: Tim Dillon
Comedian Tim Dillon answers our lightning round of questions. Read more.
Old Monk's Pumpkin Naan
Chef Navjot Arora made one of his fall specials for us. Get the recipe.
Chowhound's Fall Ice Cream Picks for New York Live
We went on a mission to find the best ice cream flavors for the season. Read more.
Stay Weird for National Coffee Day
Weird coffee drinks you didn't know existed. Read more.
Let's Talk About Food, Baby - ChaCha
We visit this fashion designer's favorite sweet spots in Brooklyn to talk about desserts and couture. Read more.