Dining In
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Recipe: Bee’s Pajamas
This non-alcoholic cocktail recipe is brought to you by the beverage team of three-MICHELIN-starred SingleThread.
Recipe: Thanksgiving Apple Pie Dumplings
’Tis the season for these sweet morsels.
Recipe: Dry-Aged Beef Dumplings
One of the dishes from chef Dale Talde's Goosefeather in Tarrytown, New York.
These Two Chefs Give Us the Sardine Advice We Need
Lupa’s James Kelly and Aldea’s George Mendes give us the inside scoop on the flavor-packed fish.
Recipe: Eastern Promises
Try your hand at this two-MICHELIN-starred spiritfree cocktail at home.
Recipe: Cabeza Tostada
Chef T.J. Steele’s pig’s head tostada is served with pickled peppers, lime mayonnaise, chicharrónes and salsa verde.
Recipe: Carte Blanche
Brought to you buy the Fairmont Hotels' troop of top bartenders, this cocktail is a riff on the classic Vesper.
Recipe: Lamb Carpaccio with Caesar Salad Ice Cream
This recipe has been a universal crowd-pleaser at The Inn at Little Washington.
Recipe: Butterfly Daiquiri
Try this riff on the classic cocktail by Undercote’s lead bartender Sondre Kasin.
Kitchen Language: What Is Bouquet Garni?
This little herb packet adds a flavorful French flair to stews, stocks and sauces.
Recipe: Braised Field Greens with White Soy Pot Likker
Chef Adam Howard makes a vegetarian version of this Southern classic.
Recipe: Gem Lettuce Salad with Pickled Green Strawberries and Dulse
Chef Adam Howard shares how to make this Blue Duck Tavern dish at home.
Recipe: Old World Manhattan
Boulud Sud mixologist Samy Berdai shares his take on this iconic cocktail.
Recipe: Cheddar Brat Corn Dogs
There’s no time like the present for this deep-fried bratwurst on a stick from The Dutch.
Recipe: Grilled Santa Barbara Spot Prawns
Fire up the charcoal for this recipe from chef Michael Cimarusti of Providence.
Recipe: Negroni Darmagi
Boulud Sud mixologist Samy Berdai shares his take on this iconic cocktail.
Technique Thursday: Chinese-Style Smoking
Smoking heated tea leaves or wood shavings imparts color, aroma and fragrance to ingredients, and is a fundamental technique of Chinese cuisine.
