"Back when I was at Opus, Jonathan Gold came in by himself ... and I wanted to give him something special."
Showing 1-12 of 12 posts
"We season it very heavily with salt and pepper, and we cook it on a cast-iron pan ... and you develop a very nice crust — make sure it's perfect."
It's that yin and yang with the butterscotch and the saltiness."
Jimmy Shaw says it's all about the chile morita, "the elegant cousin of chipotle."
Michael Cimarusti explains his simple showcase of fresh Santa Barbara shellfish.
David Myers took a simple recipe from his mother that En Brasserie's chef wishes would come to New York.
Accademia di Vino's chef loves Matt Molina's take on quail in L.A.
San Francisco's Nick Balla and L.A.'s Suzanne Goin both name the squid-in-squid ink paella as a favorite at AOC.
"There's nothing too precious or peculiar about it. It's just good."
A peculiar use of SPAM works well for an Iron Chef winner.
Laurent Gras and Spago's Thomas Boyce discuss a classic Wolfgang Puck plate.
Our culinary journey takes us to Yank Sing for dim sum.