Devils on Horseback

MasterChef and Chopped judge, cookbook author, philanthropist, and owner of Mexican restaurant Johnny Sánchez in New Orleans, chef Aarón Sánchez joins Joey Skladany for a Take 5. Interview The James Beard award-winner shares his favorite pantry staples, nacho tips, and the plant-friendly chef he’s following on social media to get inspired in the kitchen.

In this episode of Kitchen Essentials, we visit chef Mike Price at his seafood-centric restaurant, The Clam, located in the West Village of Manhattan. Chef Mike is an expert when it comes to fish and shellfish, so it’s only natural that his selection of essential tools included a fish spatula, and shucking knives. The chef talks us through his favorite tools when making lobster rolls, which include claw pins and his favorite counter top plancha. His selection also includes pin bone tweezers, and he shares a trick on how to prep them before you first use them

In this episode of Kitchen Essentials, we visit the amazing Einat Admony, owner and head chef of Balaboosta, Kish-Kash and the Taïm chain in NYC. Einat is an expert on all things couscous - to the point that the entire menu at her former restaurant, Kish-Kash, to the Moroccan preparation of these delicious semolina pearls. She talks us through her favorite, and ultimately essential tools, that she uses in the kitchen to make delicious couscous-centric creations. Everything from her favorite brand of semolina, to a kish-kash (Moroccan sieve specifically used to make the beads), a double boiler, a spray bottle, and an ancient cooking tool that is making a comeback, called spurtle. Watch to learn how Einat makes couscous by hand, and why these are her essential tools.

In this episode of Kitchen Essentials, we visit sushi master Nozomu Abe at his celebrated omakase restaurant, Sushi Noz in NYC. Noz has been perfecting his craft for over 20 years, and it shows in his obsessive attention to detail when it comes to his food and the exclusive dinner experiences he offers. At Sushi Noz you will find Edomae sushi, a style that focuses on the treatment of ingredients through preservation of the fish, and a particular preparation of the rice. These processes are all part of the performance Abe puts on for his diners at his counter every night. When it comes to his favorite tools, he shows us both his prep and counter knives; His binchōtan coals and gril,l which he brings out to show customers how he sears and smokes delicate morsels of tuna or eel. After that he talks to us about the most important element of sushi, and the tool that is essential for him to make it: the rice and his traditional hagama. Setting the stage for his performance, is a space carefully curated to look, smell and feel like a traditional omakase in Japan, complete with a traditional hinoki refrigerator that he specifically commissioned for the restaurant, and a beautiful collection of Japanese ceramics both old and new, that lend the final touches to this unique food experience.

Whether you’re looking for plant-based alternatives to replace conventional chicken or just want to eat a little healthier once in a while, these baked vegan cauliflower bites are incredibly crunchy and delicious—and way better for you than deep-fried poultry (but you’ll never miss the real-thing wings). A triple dredge in flour, a chia egg, and a spiced corn flake cereal coating means these bake to crunchy perfection on a sheet pan. The tangy vegan buffalo sauce adds another layer of deliciousness. Serve with our Vegan Blue Cheese Sauce for dipping! And don’t forget the celery. Vegan Buffalo Cauliflower Recipe and Vegan Blue Cheese Sauce Recipe