Start-up money for new restaurants remains hard to come by—unless you’re an established chef who has made one or more concepts work already and has a good idea what your next one should be....More
Sandwiches sell. What’s more, their fillings, condiments and presentation styles have gone global. Check out Chef Jet Tila’s recipe for the Oxtail Banh Mi at Bistronomics in Los ......More
Emerging cuisines can be defined as global influences that step forward, new fusions, and recipes catering to customers who have special dietary needs or preferences....More
One thing you don't know about me is that on my days off from work, I like to stay at home and do nothing but relax. People refer me as Chef Couch Potato....More
American cuisine inspirations are all over the map, with an emphasis on regional cooking, local ingredients and farm-to-table seasonal promotions. That...More
Legendary Michael McCarty, who pioneered California cuisine at his seminal Santa Monica restaurant, Michael's, has long had a keen eye for culinary talent....More
One thing you don't know about me is that I can sing exactly like Eddie Vedder of Pearl Jam. If I could trade places with one chef it would be Marie-Antoine...More
If you're on the lookout for small plate ideas that are equally at home as bar fare, on the salad and appetizer sections of your menu or as light entrees for all-day dining, this month's recipes will get your creative juices flowing....More
There's a Grand Canyon (literally and figuratively) between Restaurant Au Pied de Cochon the Montreal shrine to all things pork and Ubuntu, a Michelin-starred restaurant and yoga studio in Napa Valley....More
A lot of U.S. companies sell wood-burning pizza ovens, but every once in a while you hear of a young chef who insists on buying a handcrafted oven from Naples, the birthplace of pizzas....More
They were the new kids on the block when they opened their first Philadelphia venture back in 2002. Now Marcie Turney and Valerie Safran dominate that block, operating six businesses three of them restaurants on either side of a 300-foot stretch of South 13th Street in Philly's once-sketchy Center City....More
From: Chef Allen Susser, Chef Allen's, Aventura, FL. Yield: 12 servings. 12 unripe, firm mangos, peeled and pitted* cup freshly squeezed lime juice 1...More
Seafood recipes on the following pages exemplify many of this year's trends, incorporating seasonality, quality ingredients and casual-dining inspirations...More
Vinny Dotolo One thing you don't know about me is that I'm afraid of heights. If I could trade places with one chef it would be this guy who prepares...More
It came as a surprise to some that celebrity chef Laurent Tourondel, one of America's most respected French imports, would tap a 26-year-old kid named...More
