Just wanted to know if anyone had been to the M Wells pop-up at Grunman this weekend. Saw some pictures on the New York grubstreet page. It all looked delicious. Am wondering if they will do it again so that I can check it out next time.
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.
Behind the bar - Beetle House
We visited the Tim Burton-themed bar to check out some of their spooky concoctions. 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.
Chef Daniela Soto-Innes has cooked her entire life, and does it simply, but with finesse -- all while highlighting the best products -- as shown through her love of a local spice market. She shows us how to cook with love, emphasizing her only rule in the kitchen: everything must be delicious.
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.