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The Dish

  1. The Dish
    See Eric Ripert’s Veggie Take on Peruvian AnticuchoServed at his new casual outpost, Aldo Sohm Wine Bar.
    By Robin Raisfeld and Rob Patronite
  2. The Dish
    Introducing Emmett’s No-Ketchup-Allowed Chicago DogThe deep-dish pizza purveyors are courting culinary controversy again.
    By Robin Raisfeld and Rob Patronite
  3. The Dish
    Marta Chef Nick Anderer Explains His Surf-and-Turf Take on SaltimboccaHerby, salty, and faintly smoky.
    By Robin Raisfeld and Rob Patronite
  4. The Dish
    The Generations-Old Traditions Behind Di Palo’s Handmade BurrataThese luxurious balls of lusciousness began, as many old-world recipes did, as a way to recycle leftovers.
    By Robin Raisfeld and Rob Patronite
  5. The Dish
    Lumpia Shack Snackbar Combines Fruit, Jelly, Sweet Potatoes, and Popcorn in ThisAttack this Filipino shaved-ice drink-cum-dessert from the top down.
    By Robin Raisfeld and Rob Patronite
  6. The Dish
    This 8-Drink Megacocktail Takes 2 Bartenders 7 Minutes to MakeIt’s the NoMad Bar’s Madison Park Smash “cocktail explosion.”
    By Robin Raisfeld and Rob Patronite
  7. The Dish
    The Dish: What Makes Rose Bakery’s Kedgeree a Perfect Breakfast?Chef Rose Carrarini thinks so, even if her restaurant doesn’t open until 11 a.m., noon on weekends.
    By Robin Raisfeld and Rob Patronite
  8. The Dish
    Ample Hills’ Brian Smith Explains Their ‘It Came From Gowanus’Brian Smith combines his two passions in one new fright-night flavor.
    By Robin Raisfeld and Rob Patronite
  9. The Dish
    The Dish: Gato’s Scrambled Eggs, Almond Romesco, Bûcheron Cheese,“I thought it would be like the chef’s dish, where we sell two orders a night. Now it’s about 30.”
    By Robin Raisfeld and Rob Patronite
  10. The Dish
    The Dish: Betony’s Poached MonkfishChef Bryce Shuman attains a sly surf-and-turf effect, with beef stealthily slinking into the sauce and the garnish.
    By Robin Raisfeld and Rob Patronite
  11. The Dish
    The Dish: ZZ’s Clam Bar’s Cilantro CocktailThe latest from Thomas Waugh, beverage director of Major Food Group.
    By Robin Raisfeld and Rob Patronite
  12. The Dish
    Louisa Shafia Explains the Jewish and Persian Influences in Her Gondi RecipeIt’s a matzo-less “matzo-ball” soup that Shafia will serve at City Grit’s Persian Passover seder.
    By Robin Raisfeld and Rob Patronite
  13. The Dish
    How Narcissa Pastry Chef Deborah Racicot Created Her Citrus Fruit SaladIt’s a superlight dessert that satisfies the sweet tooth.
    By Robin Raisfeld and Rob Patronite
  14. The Dish
    How Fung Tu Put a New Spin on ‘The Original’ Egg RollMeet the Original Egg Roll Version 2.
    By Robin Raisfeld and Rob Patronite