It’s unfair how little presence Iranian food has in the restaurant world. A cuisine as sophisticated and influential deserves the spotlight, and food explorers should have the opportunity to try Persian flavors and ingredients in all their glory. In this episode, Guillermo visits Sofreh in Brooklyn, and meets chef and owner Nasim Alikhani, to learn how to make her version of a traditional North Iranian bean and dill stew (baghali ghatogh). This recipe makes it easy for home cooks to introduce Iranian flavors and techniques into their kitchens.
Move over chickpea stew! This hearty dish has the potential to become the next "It" recipe. The stew is completely vegan, and with the addition of a poached egg on top, you can make this a crowd-pleaser.
How to Make Superfood-Infused Ice Cream with Moringa
Superfood fads come and go, but the moringa plant (often referred to as the "miracle tree") has been used for centuries in countries like India for its alleged health benefits, including healing and cleaning wounds, preventing cancer, and potentially treating depression. For this episode, Guillermo visits Pondicheri in NYC, one of the first restaurants in the city to include moringa on their menu, to learn more about the green powder, and use it to prepare ice cream!
How to Use Canned Sardines — From a Michelin Star Chef
Canned sardines rarely get their due. They’re convenient, sustainable, and healthy — and when used correctly, delicious! Guillermo visited Chef George Mendes at his Michelin Star Restaurant Aldea for a lesson in how to elevate these under-appreciated fish. Watch and learn as he creates an easy yet sophisticated dish that celebrates his mother's home cooking and his Portuguese heritage.
Move Over Pho! Learn how to Make BUN BO HUE your new favorite Vietnamese Soup
In our inaugural episode of CHOW-TO, Guillermo learns how to make Bun Bo Hue with Chef Jimmy Ly of Madame Vo in New York City. Bun Bo Hue is the second most popular traditional Vietnamese soup after Pho, this one originating in the city of Hue in Central Vietnam (translated to English Bun means noodles, and Bo means beef). It is a dish famous for its balance of acidity, spice, and umami flavors. This particular iteration is inspired by Southern Vietnam, and is spicy and rich in color and flavor. Watch and learn!
CHOW-TO is an instructional series hosted by Senior Video Producer Guillermo Riveros dedicated to breaking down the process for creating the most delicious foods. Follow along for valuable insight and guidance from the world's finest chefs.
How to Make Peeps at Home and Die of Cuteness Overload
Peeps are probably the most iconic Easter candy, and even if you don’t actually like eating them, they’re undeniably adorable in their brightly colored marshmallow chick and bunny guises. To learn how to make these little creatures from scratch, Guillermo visited chef and author, Michelle Doll at NY Cake, where sugar magic happens every day. Marshmallows are a really fun type of edible craft, and Michelle is an expert at creating beautiful treats. Beyond Easter (or any other holiday for that matter), when you're making edible marshmallow art, shapes and colors go as far as your creativity will take you.
How to Make Macarons With a French Master
These colorful little sandwich cookies turn us all into kids in a candy store. They’re so perfect that the idea of making them is intimidating — but fear not! To learn how to make them, Guillermo met with master pâtissier Jayce Baudry, the executive pastry chef for Daniel Boulud's Épiceries. The chef taught us tricks and techniques to make the process manageable, even for an amateur baker at home.
How to Make the Perfect Hummus from Scratch
Store-bought hummus is convenient but you haven't lived until you've made your own. For this episode of Chow-To, we visit chef Eden Grinshpan at her Middle Eastern-inspired restaurant DEZ in New York City to find out how to make hummus that is way better than the kind you'll find in a store. Guillermo and Eden make a traditional version, and then, to make things more interesting, they take it to the next level with Eden’s signature Beet Meze. This delicious vegan, gluten-free, protein-packed base is easier to make than most people think.
CHOW-TO is an instructional series hosted by Senior Video Producer Guillermo Riveros dedicated to breaking down the process for creating the most delicious foods. Follow along for valuable insight, fun demos, and guidance from the world's finest chefs.
Take 5 is a video series that explores a city’s thriving dining scene, hosted by our very own Joey Skladany. We feature five restaurants in five different categories, hand-picked by five local celebrities and influencers.