Cubes of ripe cantaloupe, ribbons of paper-thin prosciutto, and a shower of parmigiano are combined into a divine risotto. Sweet, salty, and not too heavy.
This no-fuss skillet chicken gets braised in its own juices with onions, tomatoes, garlic, and herbs. A cup of sherry towards the end of the cook time deglazes and creates a rich sauce.
Enticing bites, artful plates, and hand-crafted cocktails from nearly 100 of Northern California’s most celebrated chefs and restaurants.
Manresa’s David Kinch and John Paul Carmona join in the JBF LTD Pop-Up fun as they take over NYC's Chelsea Market for an evening.
I join Charcutepalooza this month in their meat grinding challenge, and made tangy, smoky, sweet, spicy chorizo sausage patties using a food processor.
The French Laundry is lauded as one of the best restaurants in the world, and for good reason. Thomas Keller has created something truly magical here. He has created a world where every detail has been thought of to the fullest extent for one purpose: Your Pleasure. Take a look into our five-hour, seventeen-course, ten-wine meal of a lifetime.
A girls' weekend guide for fun in Toronto!