Dining In
Dining In
1 minute
Recipe: Carte Blanche
Brought to you buy the Fairmont Hotels' troop of top bartenders, this cocktail is a riff on the classic Vesper.
Latest
Dining In
4 minutes
How to Make Paella at Home
Jaleo's Daniel Lugo shares his insight into how to make this classic Spanish dish.
Dining In
4 minutes
Recipe: Lamb Carpaccio with Caesar Salad Ice Cream
This recipe has been a universal crowd-pleaser at The Inn at Little Washington.
Dining In
1 minute
Recipe: Butterfly Daiquiri
Try this riff on the classic cocktail by Undercote’s lead bartender Sondre Kasin.
Dining In
1 minute
Recipe: Braised Field Greens with White Soy Pot Likker
Chef Adam Howard makes a vegetarian version of this Southern classic.
Dining In
1 minute
Recipe: Gem Lettuce Salad with Pickled Green Strawberries and Dulse
Chef Adam Howard shares how to make this Blue Duck Tavern dish at home.
Dining In
1 minute
Kitchen Language: What Is Bouquet Garni?
This little herb packet adds a flavorful French flair to stews, stocks and sauces.
Dining In
1 minute
Recipe: Old World Manhattan
Boulud Sud mixologist Samy Berdai shares his take on this iconic cocktail.
Dining In
1 minute
Recipe: Cheddar Brat Corn Dogs
There’s no time like the present for this deep-fried bratwurst on a stick from The Dutch.
Dining In
3 minutes
Recipe: Grilled Santa Barbara Spot Prawns
Fire up the charcoal for this recipe from chef Michael Cimarusti of Providence.
Dining In
1 minute
Recipe: Negroni Darmagi
Boulud Sud mixologist Samy Berdai shares his take on this iconic cocktail.
Dining In
3 minutes
Recipe: Koji Marinated Wagyu Beef Brochettes with Pickled Ramp Salsa Verde
Grill up these skewers of fun this summer.
Dining In
1 minute
Recipe: Mini Kobe Cheeseburgers with Remoulade Sauce
These sliders from Wolfgang Puck are perfect for any summer gathering.
Dining In
1 minute
Technique Thursday: What Is Emulsification?
What you need to know about the technique for making the creamiest, silkiest sauces and dressings.
Dining In
3 minutes
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.
Dining In
1 minute
The Perfect Wine Pairings for Your Next Barbecue
Three star sommeliers share what to drink with burgers, ribs, vegetable skewers and more.
Dining In
1 minute
Recipe: Grilled New York Steak with Cilantro-Shallot Sauce
Make this Wolfgang Puck steak dish at home.
Subscribe to our newsletter and be the first to get news and updates about the MICHELIN Guide
SubscribeFollow the MICHELIN Guide on social media for updates and behind-the-scene information.
