At the new Flatiron spinoff of his Paris restaurant, Antoine Westermann tweaks tradition with a delicious and relatively light chicken baeckeoffe.
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Alex Raij recently began shoving fried eggs and bits of chorizo into bags of chips, and selling them to go.
Their new ube-ice-cream sandwich with shiso granola and coconut dulce de leche is the result of a single brainstorming session.
This is no Little Italy cliché.
Larry Finkelstein's version comes sprinkled with cinnamon sugar or dipped in chocolate.
The venerable recipe has undergone a playful transformation at the Williamsburg restaurant, where chef Erik Ramirez reinterprets it as a sort of Peruvian fajitas.
“I definitely white-trashed it up a little bit and put chocolate in it — that good old hit-you-over-the-head kind of flavor idea.”
Chef Mike Laarhoven cures, smokes, and serves them not with barbecue sauce but a za’atar-spiked crème fraîche.
An architecturally advanced creation inspired by none other than Taco Bell.
He owns a dozen concepts in New Orleans.
This Raclette-Stuffed, Bacon-Topped, Salt-Baked Potato Is Only Available in a Brooklyn Grocery Store’s Back Room
Like the entire USDA food pyramid on a plate.
Maury Rubin gets back to his “strictly French” roots, with pastries like this Orange Tart Made Out of Apples.
Brooks Headley has managed to conjure a slice of pizza in the form of a juicy, crunchy, “cheesy” vegan side.
You’d be hard-pressed to find jin som mok anywhere else in the city.
Pasta + Pomodoro² is a pasta-stuffed tomato that comes on a crisp Grana Padano frico slicked with basil purée.
The new bagel bakery, opening later this month, presents this plateau de fruits de mer with the posh elegance of English afternoon tea.
Grub's Sierra Tishgart interviewed the Cleveland chef for CBS This Morning.
Kyoto confectionery Nakamuraken will debut the refreshing confection at at Kokage by Kajitsu.
Marc Meyer’s riff is less taco and more frico, with lacy shards of baked cheese.
Chef-partner Ignacio Mattos and chef de cuisine Jacob Nemmers excel at concealment, burying treasures like pickled strawberries and coconut chips beneath the smooth surface.