Dining In
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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.
Recipe: Koji Marinated Wagyu Beef Brochettes with Pickled Ramp Salsa Verde
Grill up these skewers of fun this summer.
Technique Thursday: What Is Emulsification?
What you need to know about the technique for making the creamiest, silkiest sauces and dressings.
Recipe: Mini Kobe Cheeseburgers with Remoulade Sauce
These sliders from Wolfgang Puck are perfect for any summer gathering.
Recipe: Michael Mina’s Korean-Style BBQ Ribs
Mina puts a Korean spin on his pork ribs by spiking the dry rub with gochugaru.
Recipe: Homer Murray’s Pizza Dough
And learn the story behind the crowd-favorite Meg Ryan pizza.
How to Make The Buddha's Hand Cocktail
Served tableside at Daniel's flagship restaurant in NYC, this potent potable can easily be replicated at home.
The Perfect Wine Pairings for Your Next Barbecue
Three star sommeliers share what to drink with burgers, ribs, vegetable skewers and more.
