Does anyone know a shop in NYC selling Steen's Cane Syrup--a tinned sugar-cane syrup from Louisiana? I know it can be ordered through their website, but I'd like to fine it faster, without paying shipping...and I don't need 4 cans! Thanks.
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.
Put Extra Candy Canes to Good Use
Candy canes mark the run-up to Christmas, and by the end of the season you're bound to have more than you know what to do with. David Pistrang of CHOW.com shows you five great ways to use them up, including Candy Cane Simple Syrup and Candy Cane Vodka. You may actually find yourself heading back to the store to buy more.
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.
Let's Get Monster Smashed
If you need inspiration for your next Halloween party, check out these horror movie cocktail pairings.
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.
Quick Bites: ChaCha
Fashion designer ChaCha answers our lightning round of questions. Read more.
Chef Daniela Soto-Innes describes how her background and culture is expressed through her cooking. As she creates a scallop aguachile dish, the chef/partner at Cosme and Atla tells the story of how the most genuine meals are cooked with sincerity.