Chef Theo Friedman's dinners center around multi-course, intimate, and experimental pop-up experiences. He brings new perspectives to food by being inspired by artists, ingredients, and the passionate diners who attend his one-of-a-kind events. In honor of Chef Theo's partnership with Stella Artois, he takes advantage of Union Square Greenmarket's and North Brooklyn Farms' fresh produce to create the ultimate end of summer menu.
Kwanzaa Cooking with Grandma Martha
Grandson Desmond helps make candied yams for Kwanzaa.
A Tasty New Use for Eggnog
Leftover eggnog is a given at the holidays. In this CHOW Tip, Roxanne Webber shows you a delicious and indulgent way to use it up: Make Eggnog French Toast for breakfast!
Easy Crab Cakes
Crab cakes are so often disappointing -- mushy or gummy, full of starchy filler. But these easy cakes are full of beautiful lump crabmeat, and a light panko coating ensures they fry up crispy and golden brown. Bright, lemony aioli makes a piquant counterpart to the sweet, sweet crab. Read more.