Bittersweet Chocolate Sauce

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.

Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy

Making the galette crepe with a sunny side up egg, chorizo and avocado cream from Trois Familia in Silver Lake, Los Angeles.

Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.

Avocados are packed with antioxidants, healthy fats, vitamins and minerals. But have you ever noticed those weird strings?! Sometimes the flesh is a darker brown color, making them easier to see.

Beef ribs can stand up to strong flavors. Here, a spicy-sweet rub with chili powder, cumin, cayenne, garlic, and brown sugar coats the meat, which is roasted to tenderness. Finishing on the grill with a smoky chipotle barbecue sauce ensures the meat gets a nice char and the sauce lacquers. Read more.

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.