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All-American Korean Kimchi Stuffing: And Other Contemporary Thanksgiving Side Dish Recipes

Posted on Nov 22, 2016 in Chef Q&A Recipes, Recipes

The average New Yorker’s diet is nothing if not diverse, so why should we abandon our international aesthetic for Thanksgiving? Here’s a very untraditional and delicious stuffing & green bean casserole recipe to sink your teeth into…

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Q & A with Prova Pizzabar’s Donatella Arpaia

Posted on Oct 20, 2016 in Chef Q&A, Chef Q&A Recipes

Having spent the past 15 years entrenched in NYC’s fine dining world (past and present projects include Davidburke & Donatella, Anthos, and Kefi), Donatella Arpaia’s entrance to the fast-casual fray comes as a bit of a surprise with Prova Pizzabar…

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Sweet Corn Ice Cream Sandwiches

Posted on Aug 12, 2016 in Chef Q&A Recipes, Recipes

Corn is our hands-down favorite summer veggie. Ice cream is undoubtedly our favorite summer dessert. So what happens when you marry the two together? You get the ultimate summer dish! Featuring crumbly corn cakes cradling naturally sweet scoops of corn-infused dairy, this fabulous recipe puts your everyday ice cream sandwich to shame…

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Q & A with Nix, Dovetail and Narcissa Chef, John Fraser

Posted on Aug 8, 2016 in Chef Q&A, Chef Q&A Recipes

“Vegetable-forward” has become part of the standard dining lexicon in NYC. But if you’re looking for the genesis of today’s widespread, produce-focused movement, consider the legacy of transformative chef John Fraser, who forever altered the definition of fine dining when he introduced “Meatless Monday” at Dovetail back in 2010, and recently opened veggie-bent Nix in Union Square…

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Q & A With Barano’s Pizza Guru Albert Di Meglio

Posted on Jul 11, 2016 in Chef Q&A, Chef Q&A Recipes

Having spent the last five years at the venerated Rubirosa, it’s no wonder that Al Di Meglio is indelibly associated with pizza. And so, with the opening of his new Southern Italian restaurant, Barano, it stands to reason that much of the focus has been on his wood burning oven — would he seek to replicate that top-rated Nolita pie in Williamsburg?

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Thai-Style Soft Shell Crab Salad

Posted on Jun 30, 2016 in Chef Q&A Recipes, Recipes

Soft shell crabs are one of those items we can’t help but order when we’re eating out, but rarely consider actually preparing at home. But as long as you let your fishmonger do the cleaning, believe it or not, they’re a total cinch to cook…

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Q & A with Lilia’s Missy Robbins

Lilia

Posted on Jul 13, 2015 in Chef Q&A, Chef Q&A Recipes

It’s no small feat to become a sommelier at Mario Batali’s Babbo at the tender age of 23, but Joe Campanale did just that, and he hasn’t stopped impressing the food community ever since. Together with restaurateur August Cardona and chefs Gabe and Katherine Thompson, the now 31 year-old Joe Campanale has made the Epicurean Group a triumphant success that it is…

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Q & A with Impero Caffè’s Scott Conant

Impero Caffè

Posted on Jul 13, 2015 in Chef Q&A, Chef Q&A Recipes

It’s no small feat to become a sommelier at Mario Batali’s Babbo at the tender age of 23, but Joe Campanale did just that, and he hasn’t stopped impressing the food community ever since. Together with restaurateur August Cardona and chefs Gabe and Katherine Thompson, the now 31 year-old Joe Campanale has made the Epicurean Group a triumphant success that it is…

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Q & A with The Cecil’s JJ Johnson

Posted on Apr 11, 2016 in Chef Q&A, Chef Q&A Recipes

Marcus Samuelsson may be considered the culinary king of Harlem, but The Cecil’s JJ Johnson isn’t that far behind. In addition to being included on Forbes’ 30 Under 30 and receiving a James Beard Foundation nomination for “Rising Star,” the chef has made it his mission to educate the public about African food, by way of his critically acclaimed restaurant on W. 118th Street…

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Q & A with Bedford & Co’s John DeLucie

Bedford & Co.

Posted on Jul 13, 2015 in Chef Q&A, Chef Q&A Recipes

It’s no small feat to become a sommelier at Mario Batali’s Babbo at the tender age of 23, but Joe Campanale did just that, and he hasn’t stopped impressing the food community ever since. Together with restaurateur August Cardona and chefs Gabe and Katherine Thompson, the now 31 year-old Joe Campanale has made the Epicurean Group a triumphant success that it is…

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Q & A with Chef Gabriel Kreuther

Posted on Jul 13, 2015 in Chef Q&A, Chef Q&A Recipes

It’s no small feat to become a sommelier at Mario Batali’s Babbo at the tender age of 23, but Joe Campanale did just that, and he hasn’t stopped impressing the food community ever since. Together with restaurateur August Cardona and chefs Gabe and Katherine Thompson, the now 31 year-old Joe Campanale has made the Epicurean Group a triumphant success that it is…

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Celebrate New Year’s Eve (& Day) With These Delicious, Oyster-centric Recipes

Posted on Dec 31, 2015 in Chef Q&A Recipes, Recipes

If you’re partying at home on New Year’s Eve (and then sleeping off your hangover on New Year’s Day), you have two, very different meals to plan. Leading up to midnight, you’ll need to supply your guests with elegant appetizers, and oysters are always your best bet; which is why we’re sharing our favorite recipe for delicious, bite-sized Oyster Vol-au-vents…

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Q & A with Kat & Theo’s Executive Chef, Paras Shah

Kat & Theo

Posted on Jul 13, 2015 in Chef Q&A, Chef Q&A Recipes

It’s no small feat to become a sommelier at Mario Batali’s Babbo at the tender age of 23, but Joe Campanale did just that, and he hasn’t stopped impressing the food community ever since. Together with restaurateur August Cardona and chefs Gabe and Katherine Thompson, the now 31 year-old Joe Campanale has made the Epicurean Group a triumphant success that it is…

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Say “Feliz Navidad” with this Festive Mexican Xmas Recipe

Posted on Dec 25, 2015 in Christmas Eats, Recipes

We tend to get caught up in the same old culinary traditions come Christmas, but instead of preparing that tried-and-true ham (or turkey, or goose, or lasagna or what have you), why not take a page from Mexico, by adding one of their most festive dishes to your holiday table?

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Transform Your Thanksgiving Leftovers with These Sweet and Savory Recipes

Posted on Nov 28, 2015 in Chef Q&A Recipes, Recipes

Thanksgiving leftovers tend to lose their allure shortly after the holiday ends. So how do you repurpose various dishes into something you’d actually want to eat, without dedicating another day’s worth to slaving away in the kitchen…

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Q & A with High Street on Hudson’s Baker, Alex Bois

High Street on Hudson

Posted on Jul 13, 2015 in Chef Q&A, Chef Q&A Recipes

It’s no small feat to become a sommelier at Mario Batali’s Babbo at the tender age of 23, but Joe Campanale did just that, and he hasn’t stopped impressing the food community ever since. Together with restaurateur August Cardona and chefs Gabe and Katherine Thompson, the now 31 year-old Joe Campanale has made the Epicurean Group a triumphant success that it is…

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Q & A with Untitled’s Michael Anthony

Posted on Nov 13, 2015 in Chef Q&A, Chef Q&A Recipes

Danny Meyer’s hospitality group tends to inspire an unprecedented amount of loyalty, which is especially evident in the case of Michael Anthony, who’s been the executive chef and driving, culinary force behind Gramercy Tavern for nearly a decade…

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Q & A with Maple’s Founder Caleb Merkl

Posted on Aug 21, 2015 in Chef Q&A, Chef Q&A Recipes

26% of Americans order takeout at least once a week, which is why, in just the last year or so, innovative young companies have flooded the space, hoping to push the boundaries of food delivery well beyond cheap and greasy pepperoni pizza & chicken chow fun. And chief amongst them is Maple, partially financed by none other than Momofuku’s David Chang…

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Q & A with Fung Tu’s Jonathan Wu and John Matt Wells

Posted on Jul 30, 2015 in Chef Q&A, Chef Q&A Recipes

At the forefront of the refined Chinese food trend, Fung Tu — fittingly straddling traditional Chinatown and the envelope-pushing East Village — gained instant notice for dishes like Bean Curd and Bacon Terrine, Smoked Chicken Salad over Masa Pancakes, and smoky, Duck-Stuffed Dates. But it sort of faded into the background just as fast, in the face of Danny Bowien’s flashier Mission Chinese Food and Thomas Chen’s newer Tuome.

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Q & A with dell’Anima & L’Artusi’s Joe Campanale

Posted on Jul 13, 2015 in Chef Q&A, Chef Q&A Recipes

It’s no small feat to become a sommelier at Mario Batali’s Babbo at the tender age of 23, but Joe Campanale did just that, and he hasn’t stopped impressing the food community ever since. Together with restaurateur August Cardona and chefs Gabe and Katherine Thompson, the now 31 year-old Joe Campanale has made the Epicurean Group a triumphant success that it is…

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