My (new!) husband and I ate at the French Laundry a couple of weeks ago. It sparked some thoughts about my recent meal at Le Paradou here in DC. If any of you have eaten at both, I would be interested to read your thoughts.
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.
Spooktacular Dishes for Halloween
It's halloween all-year round at Beetle House, a safe haven for goths, and horror fans. Here are two of their signature dishes - some inspiration for your next monster bash.
How to Oktoberfest at Home
Tips on how to host your own Munich-style beer festival, from the comfort of your own home.
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.
Old Monk's Pumpkin Naan
Chef Navjot Arora made one of his fall specials for us. Get the recipe.
The greatest chefs strive to serve the best food, and often, their inspiration comes from many sources. Chef Antoine Westermann of Le Coq Rico, develops many of his Michelin-starred meals by exploring the farmers’ market to procure local foods for his finest dishes. Read more.
Quick Bites: Michelle Tam
Blogger and cook book author Michelle Tam answers our lightning round of questions. Read more.