Five Minutes With...
- Ed Lee Talks About His New Book, Life in Kentucky, and More
  What have you done this week? Compared to Louisville chef Edward Lee, it’s not enough. Just two months after opening .... more
- Zack Bruell Puts the Dolce in La Dolce Vita
  The chef/owner of Cleveland’s L’Albatros, Parallax, Table 45 and Chinato, Zack Bruell traveled from Piedmont .... more
- How Boiled Peanuts Sparked the Lee Bros.' Southern Cookbook Empire
  What is the first thing you remember cooking together? Matt: Crème caramel, from The Joy Of Cooking. We were 11 and .... more
- Sara Jenkins Lives La Dolce Vita, from Rome to NYC
  Impassioned about Rome and savvy about Tuscany, where she picks olives every November on the family farm, Chef Sara Jenkins .... more
- Italian Inspiration Takes Flight with a Modern View
  I literally fell into cooking: I became interested in cooking professionally as I recovered from a broken femur. But I grew .... more
- "Crème Fraîche Die-Hard" Christina Olufson Gets Tangy
  Christina Olufson’s life is a blur these days, and no wonder: the 29-year-old orchestrates dessert menus for not just .... more
- Sandor Ellix Katz, on Fearless Fermentation
  Like almost every person on this earth, I grew up loving the fermented foods introduced to the table by my family—breads .... more
- Skirt Steak Author Charlotte Druckman on What Drives Women in the Kitchen
  Charlotte Druckman's Skirt Steak takes a frank and freewheeling look at the experience of women in the restaurant industry .... more
- Kristi Jacobson and Lori Silverbush on "A Place at the Table"
  By now it shouldn't be news that the rate of hunger in the United States is on a terrifyingly steep climb. More than 50 .... more
- Chefs Mike and Pat Sheerin Reveal How They Keep Things Funky at Chicago's Trenchermen
  Brothers and culinary sidekicks Mike and Pat Sheerin, co-owners of Chicago’s Trenchermen, are reviving the life of .... more
- Erling Wu-Bower Takes Up the Mantle at Avec
  Avec was the launching pad for former Chef de Cuisine Koren Grieveson to be honored with a Food & Wine “Best New .... more
- Nicole Pederson Moves from Seafood to Steak
  Nicole Pederson carved out her own niche as a young chef to watch when at the helm of C-House, Marcus Samuelsson’s .... more
- Nichole Holloway Shows Off Africa's Sweet Side
  Nichole Holloway wanted to be a vet as a kid, but luckily for diners in Franschhoek, South Africa, she ended up as a pastry .... more
- A Sommelier Takes Sake Beyond Sushi and Sake-tinis
  Sake sommelier Eric Swanson, who's worked at Brown Bar in Oita, Japan, Union Sushi + Barbecue Bar in .... more
- On Cars, Poultry and Transit Benches, Rendered in Chocolate
  For Joshua Johnson, life actually kind of is a box of chocolates...or at least, a container of raw building materials. He .... more
- Marcus Samuelsson on Exploring Africa's Mystique
  There was much mystique about Africa for me while growing up. So much about my identity was surrounding Africa, but I did .... more
- Chef Deb Paquette Spreads the Gospel of Southern Charm and Moroccan Flavors
  We knew Etch Executive Chef Deb Paquette had a sense of humor (and a ton of talent) when she and her pasty chef .... more
- World Pastry Master Dimitri Fayard Shares his Sweet Indulgences
  If you want to make World Pastry Champion Dimitri Fayard happy, we suggest you either go with a classic millefeuille or .... more
- Naha Pastry Chef Craig Harzewski on the Tricks and Treats of Housemade Candy Corn
  Why did you decide to make candy corn? During our service we serve mignardises at the end of the meal. I wanted to do something .... more
- Elizabeth Barbone: Living—and Loving—the Gluten-Free Life
  Elizabeth Barbone is doing her best to make things simple for the gluten-free world. Just the ability to make really great .... more
- Monica Glass on the Sweet Life, Sans Wheat
  Monica Glass, the pastry chef at Clio in Boston, doesn’t back down from a challenge. After years of health problems .... more
- For the Love of Gluten-Free
  I was diagnosed with celiac disease on April 30, 2005. Most people are upset when they get that kind of news, but I clapped .... more
- Mark Weber: Midwestern Chef, Meet Lobster Fishing
  Sourcing products locally is an expectation these days, but when it comes to finding lobster and crabs in Milwaukee, that’s .... more
- Departure's Greg Gourdet Craves Asian Food, Late-Night Eats and Daytime Dance Parties
  We caught up with Greg Gourdet at the Great American Seafood Cook-off, and learned that the Portland chef packs more in .... more
- Rachel King, A Big Fish in the Sweet Sea
  As the corporate pastry chef for the Brian Malarkey Restaurant Group in San Diego, Rachel King spends a lot of time driving .... more
>>MORE Five Minutes With...
Videos
- Matt Jennings' Tattoos Tell the Story of 10 Years in the Restaurant Business
  Matt Jennings wears his culinary heart on his sleeve—also on his hands and his neck. The chef/co-owner of Farmstead .... more
- See How a Bronze Die Makes the Difference for Jared Van Camp's Pasta
  Last week we took you into the flour-dusted depths of the house mill at Nellcôte in Chicago. This week, Executive .... more
- Tony Priolo Shows Off His Antipasti Table
  The heart of every Italian restaurant might just be the antipasti table. Sometimes hidden, sometimes on display, this bountiful .... more
- Next Gets Violent...for Vegan
  Chicago's Next is changing its menu again—in fact, making perhaps the largest change a kitchen could make as they .... more
- Bruce Kalman Elevates Made-From-Scratch Orecchiette
  Fresh, handmade orecchiette pasta is lovely all on its own, but The Churchill Chef/Owner Bruce Kalman elevates the dish .... more
- Jared Van Camp Puts a New Spin on the Daily Grind: House-Milled Flour
  It takes some serious time, effort and space to house-mill your own flour from your restaurant, but Nellcôte Executive .... more
- Cook It Gangnam Style
  We are slightly terrified happy to report that Korean musician Psy is looking for a chef. Specifically, a chef to travel .... more
- John Coletta's Housemade Burrata is a Labor of Amore
  Chef/Managing Partner John Coletta has to don two sets of rubber gloves and dedicate an entire section of his kitchen .... more
- How to Create a Stunning Sicilian Salad
  We don't know about you, but a colorful spring salad sounds really good right about now. At Chicago's Spiaggia, Executive .... more
- Bill Kim Talks Fried Rice and Crisco
  Just hearing about Bill Kim's Chicago restaurants gives diners serious cravings for Korean short ribs and tea-smoked duck .... more
- We Bow Down to the Boot
  It wasn't easy to work on the modern Italian issue of Plate without enduring constant cravings for Neapolitan pizza pulled .... more
- "We'll Pickle Literally Anything"
  At Chicago's Big Jones, the relish tray serves an important function. The acidic little bites cut through some of the big .... more
- Dig into Kimchi Arancini with a Side of Funk at Trenchermen
  For Chef/Co-Owner Pat Sheerin of Chicago's Trenchermen, his kimchi mortadella arancini with rhubarb umeboshi doesn't just .... more
- Yogurt Gets Cultured at Storefront Company
  The overall culture at Chicago's Storefront Company is to make as many things as possible in house, especially fermented .... more
- Worth a Minute: Guacamole, Oscar-style
  If you watched the Academy Awards last night, you probably saw Jennifer Lawrence trip and Seth MacFarlane go down in proverbial .... more
- Chef Paul Virant Talks About the Start of his Fermentation Obsession
  Perennial Virant Chef-Owner Paul Virant first became fascinated with fermentation after helping his mother punch down .... more
- The Plate Editors Reveal How The Fermentation Issue Came Alive
  Plate editor Chandra Ram started thinking about the power of sour during a trip to Northern California late fall, when mild .... more
- Jose Garces on the Spread of Spanish Ingredients
  Spanish ingredients seem to be popping up on menus everywhere. But according to Jose Garces, your pantry might be seeing .... more
- Got a Minute? We've Got Your Friday Laugh Ready
  It's Friday. We know you have a lot to do to get ready for the weekend. So when we say these videos are worth a few minutes .... more
- An African Chef Shares the Emotion Behind His Native Cuisine
  Take a few bites of a dish made by Chef/Owner Emmanuel Abidemi, and you might know immediately if he's had a horrible day .... more
- The Reuben Gets its Glory
  Somehow the description of "a sandwich of corned beef, Swiss cheese and sauerkraut on rye" doesn't quite do the Reuben justice—especially .... more
- Queen of Creole Cuisine Leah Chase Talks NOLA
  Legendary Queen of Creole cuisine/cook/author/TV host and all-around amazing lady Leah Chase celebrated her 90th birthday .... more
- A Tattooed Tale of Screaming Lemons, Boiling Lobsters and More Kitchen Drama
  Last week Chef de Cuisine Richie Farina took us on a tour of the microgreen garden that sprouted up in the kitchen of Chicago's Moto .... more
- Richie Farina Shows Us How His Microgreen Garden Grows at Moto
  Believe it or not, a bonafide office used to be in the kitchen of molecular gastronomic Moto restaurant in Chicago, that .... more
- Pierre Thiam Discusses the Evolution of Senegalese Cuisine
  It's a lucky group of chefs that get to accompany New York City-based and Africa-born chef Pierre Thiam on a trip to Senegal .... more
>>MORE Videos
Food News
- Former Marine Gets Another Star ... for the Bar
  Our hats are off to Steve Schneider, principal bartender at Employees Only in New York and winner of this year's Star of .... more
- You Got Served—In a Good Way
  Tomorrow is National Waitstaff Day, so now is a great time to think about what your staff contributes to the dining experience .... more
- Friendly Reminder: Last Day to Register for PlateNight!
  We're gearing up for our own NRA show shin-dig: PlateNight. This year, we're celebrating the American South with food from .... more
- We Pick the Can't-Miss Sessions at the NRA Show
  It's time for the National Restaurant Association Restaurant, Hotel-Motel Show once more; this year, the show runs from .... more
- Save Salmon...by Serving Salmon?
  Changing the world, one dish at a time? It's totally doable, according to Chefs Collaborative and the Bristol Bay Regional .... more
- Sneak a Peek at Our American South Issue
  Keep an eye on that mailbox, folks: Our new issue is about to wing its way to you. This time, we're examining the American .... more
- Sharpen Your Instincts for the Latest Batch of Competitions
  Cochon 555 rolled into Los Angeles on Cinco de Mayo, and when the bacon dust settled, Ray Garcia of FIG Restaurant emerged .... more
- Check Out Who Won JBF's Book, Broadcast & Journalism Awards
  We, of course, are waiting for tonight's chef awards with great anticipation, but the James Beard Foundation kicked things .... more
- USDA to Lift Ban on Italian Cured Meats
  If you're not quite as ambitious in the housemade charcuterie department as the Chicago chef featured in today's "Burning .... more
- A Whole Hog Barbecue Icon Passes
  It was - of all places - the Culinary Institute of America's 2005 Worlds of Flavors conference where we met Ricky Parker .... more
- See Who Made This Year's World's 50 Best Restaurants
  It's World's 50 Best day, folks, and you know what that means: Somewhat arbitrary but very important rankings from "The .... more
- The Windy City Gets Porky
  Chicago knows how to pig out—particularly when Cochon 555 comes to town. Sunday night's chef roster included Kevin .... more
- How to Find the Cutting Edge of Foodservice: Go Back to School
  Collegiate foodservice executives are boosting customer satisfaction by cutting back — on options, on waste and on .... more
- Think Globally, Not Locally, When Considering Food Trends
  Food trend lists are as inevitable as death and taxes, but rarely as reliable. Plate Editor Chandra Ram took a look at food .... more
- Miami Oinks It Up
  Congratulations to Aaron Brooks of Edge Steakhouse at the Four Seasons Miami, that city's new prince of porc! Brooks took .... more
- Food Costs Rising? More Meat May be the Answer
  If your ledger is a bit, well, redder than you'd like it to be, consider being creative with your red meats—and perhaps .... more
- Toque of the Town: Alain Ducasse, NRA Award Winners and More
  Félicitations to Alain Ducasse, this year's winner of the Lifetime Achievement Award from the World's 50 Best folks .... more
- Restaurants Step Up to the Plate to Help in Boston
  As happens anytime there is a tragedy, chefs and restaurants are stepping in to donate money and help—one of many .... more
- Boston Restaurant Industry Mourns Krystle Campbell, Bombing Victim
  One of the three deaths from Monday's bombings in Boston was 29-year-old Krystle Marie Campbell, an employee at Jasper White's .... more
- How to Manage Your Social Media in a Crisis...and What Not to Do
  Restaurants that ran planned social media promotions on Monday afternoon found themselves in the uncomfortable position .... more
- Sweet Success for F&W's People's Best New Pastry Chef
  The votes are in, and the Food & Wine People's Best Pastry Chef is...Jodi Elliott, of Foreign & Domestic in Austin! .... more
- IACP Announces 2013 Award Winners
  The International Association of Culinary Professionals has announced its 2013 award winners, and as usual, there are some .... more
- Pair Sherry and Food, Win Trip to Spain
  The fifth Copa Jerez competition is set for October, and the Copa Jerez US Competition is looking for a chef/sommelier team .... more
- D.C. Gets a New Prince of Porc
  Is there such a thing as a lardo hangover? If so, we wish Mike Isabella of Graffiato a speedy recovery. Isabella is D.C .... more
- Get Expert Advice on Sous Vide, Charcuterie, Allergies and More
  A series of interactive breakout sessions will offer attendees of the 2013 Protein Innovation Summit in Chicago the opportunity .... more
>>MORE Food News
What it's Like
- How to Survive Neapolitan Pizza Boot Camp
  When I moved back to Colorado after culinary school in Italy, the first job I had was with Frasca Food and Wine in Boulder .... more
- Jeremy Storm Trades Beltway Traffic for Northern Lights
  I grew up in Hanover, Penn., with my grandparents around. My grandmother is an adorable French lady who moved here after .... more
- What It's Like to Move to Alaska and Become a Fisherman
  I first came to Alaska while in school at Humboldt College in Northern California. I came up here with my brother and a .... more
- Phillip Foss spills on what it's like to be on Anthony Bourdain's layover schedule
  Finding out Anthony Bourdain was coming into film “The Layover” at my restaurant, El Ideas, was pretty surreal .... more
- To compete on Iron Chef
  When I would watch Iron Chef, I always wondered what I would do if somebody from The Food Network ever asked me to be on .... more
- To be awarded two Michelin stars
  We anticipated Michelin coming to Chicago for a long time, especially after they reviewed Las Vegas. We all thought Chicago .... more
- To film a Hollywood movie at your restaurant
  I got a call from the actress Jennifer Connelly asking if she could come to the restaurant to talk about her role as a chef .... more
- To Lead Chefs Collaborative
  When I was growing up, my mom became very concerned about diet because her father died of heart disease, so she wrote a .... more
- To win Iron Chef America
  The producers saw a feature we had in Gourmet about a year ago, and called me at the restaurant out of the blue a few weeks .... more
>>MORE What it's Like
Burning Questions
- Help John Coletta Make His Own 'Nduja
  Executive Chef John Coletta makes mortadella, sopressata and a slew of other Italian sausages in-house at Quartino in Chicago .... more
- Vongerichten to Achatz: WTF?
  When Jean-Georges Vongerichten experienced the Alinea takeover of Eleven Madison Park early fall, he was completely blown .... more
- Jean-Georges, Rene Ortiz has a burning question for you
  There are some questions that just cannot be left unasked. What did drive the proverbial chicken to cross the road? And .... more
- How do you Make the Most of Summer Produce?
  Perfect peaches, split in half and grilled with a drizzle of white balsamic. Sweet green pea pods, simply steamed. Sweet .... more
- A Toast to Julia
  “Life itself is the proper binge” is just one of our favorite Julia Child quotes, and on Aug. 15, .... more
- The Body Count
  People, we know you have questions - so do we. Welcome to Plate's newest web video feature, Burning Questions, in which .... more
- Wolfgang Calling
  Got a burning question for Wolfgang Puck? Well, you can ask him yourself. Puck will hold a live Q&A session tomorrow .... more
- Ask the Pastry Gods Anything
  We're spending time this weekend with Johnny Iuzzini (Top Chef Just Desserts, Jean Georges), Keegan Gerhard (Food Network .... more
- Tell us Your Breakfast of Champions!
  The Plate editors are knee-deep in red velvet waffles, pork shoulder egg sandwiches and other morning indulgences as we .... more
- Blaising a Trail
  Though the famously fauxhawked chef is best known for his heartbreaking defeat on Top Chef: Season Four and redeeming win .... more
- Geoffrey Zakarian sits in the hot seat
  Does Geoffrey Zakarian ever sleep? The man behind that silver coif and trademark tanned skin has a seat on the judges’ .... more
>>MORE Burning Questions
By the Glass
- Feeling the Beet at Embeya
  A recent cocktail tasting at Embeya in Chicago had us savoring young coconut, yuzu, Thai chiles, pomelo, candied ginger .... more
- The Sweet and Sour Side To Letting Your Bartender Raid The Pantry
  Of course bartender Bill Anderson has access to the fully stocked bar at Vie in Western Springs, Ill., but he has more fun .... more
- It's Official: Rooibos is Everywhere
  It may seem like the “it” tea right now, but versatile rooibos has been part of the tea landscape at cafés .... more
- A Repeal Day Cocktail Dillinger Would've Killed To Bootleg
  With her signature red smackers and classic cocktail style, Chicago-based bar consultant, teacher and founder of Femme Du .... more
- The Sweetest Old-Fashioned We've Ever Seen
  The drink: Rum old-fashioned The bartender: David Cid, Spirits Brand Master, Chicago Past stomping grounds: Marriott International .... more
- Found: A Daiquiri that Doesn't Taste Like Dessert
  The drink: Calle Obsipo The mixologist: Kevin Bragg, 4th & Swift, Atlanta, Ga. Past stomping grounds: Trattoria 141 .... more
- The Paloma Feels the Heat in Nola
  The cocktail: Mordecai’s Paloma The ingredients: Mezcal, grapefruit juice, lime juice, simple syrup, dash of .... more
- You Say Tomato, We Say Tomato Collins
  The drink: The tomato Collins The ingredients: Horseradish-infused vodka, rosemary-tomato water, Worcestershire sauce, lemon .... more
- A Cocktail Worth Stalking About
  The drink: The green hornet The mixologist: Tona Palomino, Trenchermen, Chicago Past stomping grounds: Jean-Georges, Lotus .... more
- Eleven Madison Park Wine Director John Ragan Shares the Path to his Dream Job
  In 1997, while the ink dried on his bachelor’s degree in urban planning from the University of Missouri at Kansas .... more
- Out of the Woods
  It’s a classic cliché: Small-town Midwestern boy falls for New York City. But keep ’em coming if they .... more
- Cocktail on a Stick
  The drink: Sauvignon rouge-sicles The bartender: Daniel Freedman, The Fairmont Chicago Past stomping grounds: Gibson’s .... more
- Back from Cask
  Storing cocktails in wooden barrels may have started as a way to keep them handy rather than to change the flavor profile .... more
- Skal order
  Born in Helsingvog, Sweden, 26-year-old bartender Thomas Bondesson isn’t a blue-eyed blonde, and may just lose it .... more
- Swedish Sip
  Tucked away behind a phone booth hidden inside Crif Dogs is PDT (Please Don’t Tell)—a dark, New York City speakeasy .... more
- Give a Fig
  The drink: The fig old fashioned The bartender: Derek Brown, co-owner (with brother Tom) of award-winning Washington, D .... more
- Sealed with a kiss
  The drink: Le bisou fort The bartender: Eamon Rockey, sommelier and general manager of new herb-focused Atera (formerly .... more
- The great pumpkin
  The drink: Perky pumpkin The bartender: Jeremiah Krickhahn, The Southern, Chicago Past stomping grounds: Acre Restaurant .... more
- Drinks on the House
  The cocktails: London calling, The rites of autumn, both demonstrated at September's PlateCooks conference in Chicago .... more
- Barman's bluff
  The drink: The dead ringer The bartender: Charles Joly, The Drawing Room, Chicago The philosophy: “Part .... more
- Stormy Weather
  The drink: Dr. Stormy The bartender: Xavier Herit, Daniel and affiliated restaurants within the Dinex Group. The accent: .... more
- Sinful Sip
  The drink: Original sin The bartender: Alex Strange, Shab Row Bistro and Wine Bar, Frederick, Md. Past stomping grounds: .... more
- Milking it
  The drink: Mint chocolate lactart soda The bartender: Chad Solomon, co-founder of Cuffs & Buttons (a New York City-based .... more
- One-Tea Punch
  The drink: Prasino punch The bartender: Adam Seger Past stomping grounds: Nacional 27, Tru, The French Laundry Get his cocktails: .... more
- Sipping on Gin and Jam
  The drink: Gin and jam The bartender: Billy Hankey, Second Bar + Kitchen, Austin, Texas Past stomping grounds: The Good .... more
>>MORE By the Glass
Behind the Menu
- Pull Up a Seat to the Table with Sara Jenkins
  Frequently, the menu write-ups we get from chefs are like a window into the mind. In Sara Jenkins' case, though, it's more .... more
- Feeling the Miami Heat and More at La Côte
  It's no surprise that a Miami-based chef wants to highlight the dishes that are "muy caliente," "hot sellers" and only for .... more
- Sourcing the Land of 10,000 Ingredients
  Paul Lynch gave us a peek behind the menu at FireLake Grill House & Cocktail Bar in Minneapolis, where Minnesota's lakes .... more
- Richard Chen's Creature Comforts
  Richard Chen of Kushi Yama in Amarillo, Texas shares his personal comfort food, the "magical" sauce he adores, the one ingredient .... more
- The Seasonal Scene at Greens
  Annie Somerville of Greens Restaurant took us behind her menu to learn about which dish her servers love to recommend, seasonal .... more
- Frank Stitt On the Spicy, Intense and Argentine-Inspired Items on His Menu
  Frank Stitt blends Southern and French influences at Highlands Bar and Grill in Birmingham, Ala. Check out his menu to find .... more
- Dominique Tougne: Vive le Bistro!
  Dominique Tougne is shaking up the concept of the French bistro in Chicago with Chez Moi. His menu, below, will have you .... more
- Allen Susser on Big Flavors, Cheese and Tree-Ripe Tropical Fruit
  Allen Susser of Books & Books in Coral Gables, Fla., loves big flavors, like mac and cheese with sharp Cheddar and fresh .... more
- Jean-Claude Poilevey Dishes on Cheese, Rabbit and all things French
  Jean-Claude Poilevey of Le Bouchon serves what he likes: his favorite cheeses, his mother's sautéed rabbit and more .... more
- Jean-Georges Vongerichten on Mashed Potatoes and Other Secret Obsessions
  Jean-Georges Vongerichten put his stamp on a Chicago classic when he re-opened Pump Room at Public Chicago. And sure enough .... more
- Faz Poursohi's Twist on Mediterranean
  Faz Poursohi of Faz Restaurants serves Mediterranean fare with a twist—think curry cream sauce on a pasta dish with .... more
- Jasper White Dishes on His Menu
  Jasper White says Summer Shack is "not fine dining—it's families, fun, simple food." Check out his menu to find out .... more
- How to Add a Little Africa to Your Menu
  Ah, catering. It can be so much more than a few standard passed hors d'oeuvres, plated chicken or steak and been-there-done-that .... more
- Floyd Cardoz Pays Homage to Tabla, Thai Food and More at North End Grill
  Executive Chef Floyd Cardoz of North End Grill in New York City loves eggs—and counts the 1600s, Japanese chawanmushi .... more
- Grill Guru Elizabeth Karmel Gets Pork Slap Happy on Her Menu
  Elizabeth Karmel, executive chef at Hill Country Barbecue, gave us an inside look at the menu at Hill Country Chicken, with .... more
- Comfort Food Comes Home at Vegas's Honey Salt
  We can't wait to check out Elizabeth Blau and Kim Canteenwalla's Honey Salt in Las Vegas on our next trip. The restaurant .... more
- Brad Farmerie Chats About Food, Love...and Law Enforcement
  Brad Farmerie of New York City's Public and Saxon + Parole, and Napa's The Thomas has many stories to tell, from the dish .... more
- Pichet Ong Reveals His Sweet Side
  Pichet Ong has many influences for his menu at Sugar & Plumm: think dessert-inspired gazpacho, breakfast in a milkshake .... more
- Belly Up to Belly Q
  Bill Kim apparently labors under the delusion that he's Italian—or so he says, on his menu at Belly Q. Check it out .... more
- Check Out Dean Fearing's Awesome Doodling Skills
  Dean Fearing of Fearing's calls his lobster coconut bisque "the new tortilla soup" and tops it with sriracha. He also draws .... more
- Adam Seger Shakes Up the Unexpected
  What's on Adam Seger's menu at Salt? "Catnip for cougars," what The New York Times once called "a salad in a glass" and .... more
- Jeffrey Morgenthaler: More Fun than a Barrel of Cocktails
  Jeffrey Morgenthaler, bar manager of Clyde Common in Portland, Ore., loves him some barrel-aged cocktails. Check out his .... more
- Chef Ryan McCaskey's Menu Has the Markings of Family Meal (Literally), an Ode to Pig Face and More...
  Chef Ryan McCaskey of Acadia in Chicago ponders a lot of things on his menu, like why people freak out about tomatoes and .... more
- Check Out Dream Cuisine for the Gluten-Free Set
  Have we mentioned how excited we are for our September/October gluten-free issue? It's enough to make even a gluten lover .... more
- Cindy Hutson Gets Fishy With It
  Every chef has favorite suppliers. For Cindy Hutson of Ortanique, that list includes her son's roommate. Our featured .... more
>>MORE Behind the Menu
What I Crave
- Gerard Craft Goes Wild for this Torta Rustica
  The chef: Gerard Craft, Niche, St. Louis The dish: Torta rustica from Winslow’s Home What I crave: "The torta rustica .... more
- Nathanial Zimet Shares His Burger Philosophy
  The chef: Nathanial Zimet, Boucherie, New Orleans The dish: LPG Burger from La Petite Grocery What I crave: "Burgers get .... more
- Praise the Pizza: Heather Earnhardt Shares Her Craveable Bite
  The chef: Heather Earnhardt, The Wandering Goose, Seattle The dish: The “Favorite” pizza from Proletariat Pizza .... more
- Joshua Kulp Shares the Power of a Great Burger
  The chef: Joshua Kulp, Honey Butter Fried Chicken, Chicago The dish: PQM burger at Big Star What I crave: "The Big Star .... more
- Jamie Bissonette's Raw Story
  The chef: Jamie Bissonette, Coppa, Boston The dish: Oysters from Island Creek Oyster Bar What I crave: I really love Island .... more
- The Power of a Croissant
  The Chef: Matthew Accarrino, SPQR, San Francisco The Dish: Ham and cheese croissant from Tartine bakery What I Crave: "I’d .... more
- Christine Cikowski's Breakfast of Champions
  The chef: Christine Cikowski, Honey Butter Fried Chicken, Chicago The dish: Breakfast burrito from Lula Café What .... more
- The Sandwich Stella Parks Can't Live Without
  The chef: Stella Parks, Table 310, Lexington, Ky. The dish: Sandwiches from Wine & Market The menu: "They only have .... more
- Chris DiMinno's Got Wings on the Brain
  The chef: Chris DiMinno, Clyde Common, Portland, Ore. The dish: Chicken wings from Luc Lac The spot: "Right now my favorite .... more
>>MORE What I Crave
Bite of the Week
- We Wish All White Gazpachos Were Spiked with...Squid Ribbons? Yes.
  While a food tour of Brooklyn, N.Y. might evoke thoughts of pizza, bagels and egg creams, the tour the Almond Board of California .... more
- Crudite Goes Couture
  Yes, we've seen how you alternate the carrots and cauliflower on your standard platter. "Been there, done that" doesn't .... more
- Glorious Meat, As Far as the Eye Could See...
  Ok, we confess: We didn't actually eat anything for this Bite of the Week, but, oh, how we wanted to—especially once .... more
- Our Best Noshes from the Charleston Wine + Food Festival
  We knew a trip to South Carolina to cover the Charleston Wine + Food Festival would involve eating copious amounts of oysters .... more
- The Tater Tot Goes From Mush to Masterpiece
  What happens when a French-Canadian chef gets his hands on the fried potato cylinders that first graced cafeteria trays .... more
- When is Poutine Not Poutine?
  Top honors at Chicago's inaugural Poutine Fest, held Feb. 24 at Haymarket Pub and Brewery, went to The Gage and its lamb .... more
- On the Lamb in Las Vegas
  If you were looking for chefs in Las Vegas last Monday, your nose probably would have led you to Honey Salt, the latest .... more
- Sweet Potato Slaw Meets Its Match
  Your Valentine’s Day prix fixe is in place, but the love doesn't have to stop there. It's National Sweet Potato month .... more
- Citrus and Butter Come Together for a Winter Stunner
  Somewhere around the fifth bowl of chowder, braised short ribs and carbonara in any given week, even this most snow-bound .... more
- Meat + Mozza: A Perfect Lunch in L.A.
  The Plate Chef's Table lunch at Mozza's Scuola di Pizza was a great place to be a pork-loving chef—less so, a pig .... more
- Corks, Forks and Curried Lamb Come Together in Florida
  The sun was shining and the wine flowing for more than 1,300 guests at the sixth annual Forks & Corks Food & .... more
- A Modern Chef Tips His Toque to Robuchon, Perrier And Other Founding French Fathers
  From the moment our cameras were allowed in the kitchen to shoot the fish tanks teaming with lobsters, geoduck and abalone .... more
- Buche de Noel Cakes Go Gourmet
  Seven of Chicago's top pastry chefs gathered at the Sofitel for the annual Holiday Rock & Roll büche de noel pastry .... more
- Death by Chocolate: Trade Show Edition
  The National Chocolate Show, held this weekend at Chicago's Navy Pier, provided us with a timely object lesson on good things—and .... more
- Gin Meets Salad at Nashville's The Catbird Seat
  By definition, “a catbird seat” describes an enviable position, having the upper hand, or in other words “sitting .... more
- Aged Prosciutto and A New Restaurant Come Together at the Plate Chef Table
  New York City was the latest stop in the ever-moving series of Plate Chef Table lunches. We hosted our latest event last .... more
- Tru's "Caviar"...Both a Trick and a Treat
  When the tasting menu at Tru in Chicago starts with a levitating potato crisp with crème fraîche and caviar .... more
- Jeff McInnis and Yardbird Show Miami Some Love, Australian-style
  How do you give Australian lamb and goat the Southern treatment? At Miami's Yardbird, all it took was a little creativity .... more
- Reveling in Summer Produce
  From savory soups to peachy desserts, chefs around the country are making the most of summer's bounty. Check out this slideshow .... more
- Hauling 70 lbs. of Stuff through Manhattan? Totally Worth It.
  Nothing brings two chefs together like hauling a 40-pound Japanese grill and 30 pounds of charcoal through the streets of .... more
- Go Fishing for Your Next Great Bar Snack
  A great bar snack has to accomplish a few things: It must be small, if not bite-sized. It should pack a ton of flavor in .... more
- The Northwest Meets the South in One Crunchy Bite
  Rule #1 when you are judging a food contest: Don't eat anything for a few hours before the event, or else you'll fill up .... more
- Skin is In at Yusho
  If beauty is skin-deep, then this special on the menu at Japanese izakaya Yusho is downright gorgeous. Chef/Owner Mathias .... more
- Summer Surf and Turf
  Since it opened in the fall of 2010, Chicago power lunchers and serious carnivores alike have flocked to Chicago Cut, mainly .... more
- Lone Star? Lots of Chefs
  Our food crush on Austin remains intact, after an epic 48 hours checking out El Naranjo, Lick, Barley Swine, La Condesa .... more
>>MORE Bite of the Week
Essential Ingredients
- Making a Better Burrata: Six Chefs Share Their Tips
  Burrata means “buttered” in Italian, but stringy mozzarella ritagli (scraps) are the main ingredient in these .... more
- Starter kit
  If flour and water create the body of a bread, the starter provides the soul. Starters are a mixture of water, flour and .... more
- An African Spice Safari
  Walking through the spice section of an African market offers an almost overwhelming array of colors and smells—not .... more
- Gluten Intolerance 101
  All gluten-free diners are not the same—in fact, any number of medical conditions could lead them to seek gluten-free .... more
- Chefs go for the shore thing
  Cooked with seaweed lately? How about sea vegetables? Chefs across the country are getting creative with these greens.. .... more
- Charring Roles
  Memorial Day marks the start of grilling season for many Americans. If you are one of them, put away those packaged charcoal .... more
- Shell Shocked
  Regardless of which came first, the lowly egg is arguably more versatile than chicken—and more exotic, if it came .... more
- Spring pops up early
  In the last week, it snowed in Arizona, while Chicago recorded higher temperatures than parts of Florida. All in all, the .... more
- A Walk in the Woods
  When chefs forage in the woods, they're generally after greens or herbs or, well, things that aren't conifers. But you could .... more
- Ancient History
  Whole grains are the star of the show this month in Plate's new issue, and if you're anything like us, some of these tasty .... more
- Cirque du Soil
  Whether you have a few planters on your patio or a sprawling space on the roof, it’s time to winterize your garden .... more
- Lifting spirits
  For every batch of gin they produce, distilleries are left with 30 to 40 pounds of byproduct comprising juniper, orris root .... more
- National French Fry Day
  July 13 in not only a Friday, it's National French Fries Day. Here are some of our favorite variations on the classic crispy .... more
>>MORE Essential Ingredients
Overheard
- Understanding Yelp Reviews, the Dummies Version
  We at Plate view Yelp the same way Jon Stewart thinks of the U.S. House of Representatives: a reliable yet infuriating source .... more
- Do You Commit Any of these Social Media Sins?
  What we don’t need from a restaurant’s Twitter/Tumblr/Facebook feed: Links to your appearance on the Today show .... more
- What My Italian Nonna Taught Me
  Don't have an Italian nonna to share wisdom and recipes? Not to worry: We got some of the country's best chefs to share .... more
- 50 Things They Never Told You About Being a Chef
  10. You'll never have a tan ever again. 11. You won't become famous. 12. You'll develop a habit, whether it be coffee, cigarettes .... more
- Marc Vetri, on Humane Humanity
  "It seems to me that the animals we deem to be stronger, more regal, and frankly, cuter, get preferential treatment in our .... more
- Bravo, Internet Genius
  If you've been slacking off on registering your restaurant's domain, hop to it. Otherwise, New York-based computer programmer .... more
- It's All About Grace...and One Caring Teacher
  "Snider witnessed the transformation. In Curtis she saw a boy who put on a hard exterior but behind it was sullen and painfully .... more
- An(other) American in Paris?
  "A tall cook and author with a wry sense of humor who makes pioneering television shows and takes food seriously but scoffs .... more
- A Card For The Whine And Dine Set
  Around here, we keep thinking Yelp et al have reached the lowest point possible. It's an ongoing process, because people .... more
- Put Down the Cilantro and Listen
  "Everybody who tries that thinks it is a traditional Cuban recipe when, in reality, Cubans don't like cilantro that much .... more
- From the Twitterverse: Jeremy Fox Appreciation Day
  Don't think most food people realize how much @chefjeremyfox circa "ubuntu era" influenced today's global gastronomy. Completely .... more
- Sustainable versus Sustenance
  "Food culture has reminded us of the sacredness of food and the social importance of gathering together over meals. These .... more
- Home is...Wherever You're Not Working?
  "To be honest, I've hated every home I've ever had. For most cooks, 'home' is really a bar. 'Home' is hanging out with your .... more
- Notes from An Appliance Séance
  Like a lot of chefs, Daniel Patterson of San Francisco's Coi posts a mix of personal notes and thoughts from the kitchen .... more
- Food for Thought: Post-Thanksgiving Edition
  We know, we know. Digesting is hard work. The alarm clock is especially evil after Thanksgiving. And you're seriously contemplating .... more
- "For me the broom and the mop, it's like therapy"
  "Zafra, the day that we reopened, it was almost like the first day of business because we had a very small menu. It made .... more
- Evolution: Milking It for All It's Worth?
  If you think about it, it's kind of weird that people can digest something cows produce for their own calves. So we couldn't .... more
- Check out the Best Lines from the Anthony Bourdain Roast
  "Anthony, is there anything you can't do? I mean, besides cook?" —Bonnie McFarlane"You really are a badass, edgy guy .... more
- See also: "Please have the pastry chef slice and serve this grocery store birthday cake"
  "Garçon!" "This is a thoroughly pedestrian amuse bouche." "The dry-aged porterhouse, well-done, please." On this .... more
- Marc Vetri Channels Dear Abby
  "I'm not all that interested in knowing that you spent two months picking herbs at Noma, and three months scrubbing the .... more
- Love Letters, Business Letters...Same Difference.
  "What I continue to be most proud of, though, is how you do it. That certainly includes last night’s victory on Top .... more
- Chris Cosentino Smokes the Competition
  Congratulations to both @offalchris and @kheffernan212. Heart & guts won out, but you both rocked the Top Chef Masters .... more
- Give Customers What They Want ... to a Point
  We love a little something quirky, funny or just plain smart on a menu, so when we saw how Paul Virant put together the .... more
- Very Original Pranksters
  Oysters on the quarter shell. “Margarita” pizza with Grand Marnier-marinated basil, lime and salt. Tripe tartare .... more
- The Web Gets All A'Twitter over Julia
  The Twitter-verse is in full on Julia Child mania today, and we're loving it. Here are some of our favorite tweets: Julia .... more
>>MORE Overheard
Book Reviews
- A New Book Teaches the Art of Flavor Pairing
  British chef Maria Elia doesn't want to teach readers how to cook so much as she wants to teach them how to think. Subtitled .... more
- The World According to Eddie
  The moment I saw the cover of Eddie Huang’s new memoire, Fresh off the Boat, I had to read it. A bright fuchsia background .... more
- Exploring the Beauty—and Science—of a Perfect Plate of Pasta
  We've had pasta on the mind lately, as we put the finishing touches on our forthcoming Italian issue. The Geometry of Pasta .... more
- Last-Minute Gifts for Your Cooks and Food Friends
  The sign of a great chef is inevitably, overflowing stacks of MEP lists, menu ideas, things to do, and more. Those lists .... more
- What's Behind Closed Doors at the World's Best Family Meals?
  Whether you spend it scarfing down last night’s scraps or savoring healthy dishes, your staff meal is sort of sacred .... more
- Finding Comfort With Ruth Bourdain
  Since 2010, we’ve been following Ruth Bourdain, the pork-worshipping, celebrity chef-jabbing, cheese-snorting pseudo-celebrity .... more
- Yes, Chef
  Anytime a chef writes a memoir, you expect it to hit the usual marks: · Older .... more
- We Read It: The Art of Beef Cutting
  Butcher shops are popping up all over, and a fair amount of them seem to be connected to restaurants. It can be hard to .... more
- Scars of a Chef
  “Sweat poured down my face, and I couldn’t slow my breathing. Every time I turned my head, color streams and .... more
- Life, on the Line
  When the preview copy of Grant Achatz and Nick Kokonas' book, Life, On the Line arrived in December, Plate Editor Chandra .... more
>>MORE Book Reviews
Chefs on the Move
- Michael White Opens Costata, It's Game On for Zak Pelaccio, and Andy Ricker Thinks Noodles
  Michael White debuted his hotly anticipated steakhouse Costata this week; PJ Calapa (Ai Fiori) oversees the menu, Bob Truitt .... more
- Danny Bowien Plans Something New, Bart Vandaele's Next Move, Tony Hu Gets Musical and Humphrey Slocombe Branches Out.
  Casimir partners Mario Carta and Patrick Laurent debuted Casimir & Co Wednesday, with Richard Krause dishing up French .... more
- Adieu to Adour, Jean-Georges Does his ABC’s (again), Noma Plans a New Kitchen, and More Chef Shuffles
  ABC Cocina, by Jean-Georges Vongerichten, opened for dinner Thursday; Dan Kluger (ABC Kitchen) runs the kitchen and Ian .... more
- Le Bernardin Branches Out in the Big Apple, Mike Stollenwerk Gets a New Gig in Philly and More Chefs on the Move
  Michael Psilakis brought his MP Taverna to its third location this week. The Di Fara spinoff MD Kitchen began service. Justin .... more
- Andrew Carmellini's Lafayette Opens...and We Ask: Are Australian Pie Shops the Next Trend?
  Andrew Carmellini and restaurateurs Luke Ostrom and Josh Pickard debuted the much-anticipated Lafayette this Monday, with .... more
- Babbo Goes to Beantown, a Chef Shuffle at Chicago's Boarding House, Michael Chiarello Branches Out in San Francisco
  Matt Danzer and Ann Redding of Per Se have opened the Thai spot Uncle Boons. Plan B has opened with cocktails by Ivy Mix .... more
- A Big Apple Pizza Boom, Tim Love Opens a Dallas Steakhouse and...Chocolate Pizza?
  Philip Guardione of Piccola Cucina Enoteca opened Piccola Cucina Osteria, while Josh Bowen of John Brown Smokehouse opened .... more
- A Top Chef for Menton, Totonno's Pizzeria Bounces Back Post-Sandy, and Michael Schwartz opens his latest in Miami.
  Wylie Dufresne’s Alder opened this week; Jon Bignelli serves as executive chef. Jesús Núñez unveiled .... more
- Cleetus Friedman's Next Project, Susur Lee Plans to Leave Donovan House, and More Chef Shuffles
  Eolo Chef-Restaurateur Melissa Muller Daka opened the pasta-focused Pastai. Le Restaurant has debuted in the lower level .... more
- Chez Panisse's Reopening Plans, Timothy Hollingsworth Bids The French Laundry Adieu, and More Chef Shuffles
  Charles Chong opened the Korean restaurant Barn Joo in his Hotel Verite, with Steve Song (Mono & Mono) behind the menu .... more
- Who's In and Who's Out: Chef Shuffles for the Week of March 8
  Mira Sushi & Izakaya opened, with Brian Tsao (Telepan) overseeing the kitchen and Owen Wu manning the sushi bar. Rich .... more
- Who's In and Who's Out: Chef Shuffles for the Week of March 1
  A.G. Bistro is now open in the former Nonna space; Gerry Hayden (Il Nostro) consults on menu concepts with Stella Sellian .... more
- Who's In and Who's Out: Chef Shuffles for the Week of Feb. 22
  The Bocuse Restaurant opened this week in the former space of Escoffier Restaurant, inside the Culinary Institute of America .... more
- Who's In and Who's Out: Chef Shuffles for the Week of Feb. 15
  Two-Michelin-starred Spanish chef Dani Garcia (Calima) and restaurateur Yann de Rochefort (Boqueria) opened Manzanilla this .... more
- Who's In and Who's Out: Chef Shuffles for the week of Feb. 8
  Restaurateur Danny Meyer has Creative Juice flowing—a juice bar, of course. Executive Chef Jose Luis Hernandez of .... more
- Who's In and Who's Out in Chef Shuffles for the week of Feb. 1
  The taco truck Country Boys debuted its brick-and-mortar Country Boys Restaurant last weekend. Andrew Tarlow unveiled Achilles’ .... more
- Who's In and Who's Out in Chef Shuffles for the week of Jan. 25
  Cole’s Greenwich Village opened this week, with Daniel Eardley, formerly of Chestnut, in the kitchen. Paul Shaked .... more
- Who's In and Who's Out in Chef Shuffles for the week of Jan. 18
  The owners of Beco have opened up a bar called Ore in the former Sweet Up’s space. Argentinean Steakhouse Libertador .... more
- Who's In and Who's Out in Chef Shuffles for the week of Jan. 11
  EMM Group opened two restaurants this week: The General and CATCH down in Miami, both with menus by Hung Huynh, who will .... more
- Who's In and Who's Out in Chef Shuffles for the week of Jan. 4
  Cherry opens next week from Jonathan Morr of Bond St. in the former Romera space with Andy Choi behind the menu. Vanguard .... more
- Who's In and Who's Out in Chef Shuffles for the week of Dec. 21
  The Kin Shop team of Alicia Nosenzo and Harold Dieterle opened The Marrow early this week. Pitmaster Hugh Magnum and restaurateur .... more
- Who's In and Who's Out in Chef Shuffles for the week of Dec. 14
  Head chef Jodi Bernhard, formerly of Clio in Boston, opened Casa Pomona. Atera’s downstairs bar is open; chef Matthew .... more
- Who's In and Who's Out in Chef Shuffles for the week of Dec. 7
  Lot 2 Sous Chef Katherine Youngblood has been promoted to chef de cuisine. The Strand Smokehouse is now open; Eric Milley .... more
- Who's In and Who's Out in Chef Shuffles for the week of Nov. 30
  Philliberto Jimenez, who lost his post when Hurricane Sandy destroyed River Café, is now head chef at Blue Planet .... more
- Who's In and Who's Out in Chef Shuffles for the week of Nov. 23
  Emma Hearst has taken a break from the chef post at Sorella; Molly Nickerson replaces her. The new executive chef at Co-Op .... more
More Chefs on the Move

Bite of the Week

More of the Best Bites from Mexico

Last week you heard about a few of her best bites from Pujol in Mexico City, but Plate Managing Editor Liz Grossman savored so much more on her recent trip to Mexico, from street-side carnitas to refreshing aqua frescas. She was even daring enough to dabble in some of the local delicacies, from smoky, crunchy maguey worms wrapped in a tortilla, to grasshoppers paired with Oaxacan cheese. Click through this slideshow for a bevy of bites, from the delicious to the daring.

Best bites from Mexico

Gee, this reminds me of "One Plate at a Time" from Chef Rick Bayless which airs on PBS, and has for many years.Always something unique and different from some part of Mexico.

7/27/2012 1:38 PM

Posted By: Paul Corsa

Mexico city food

Great pictures for great food, very impressive.

6/29/2012 8:16 AM

Posted By: Dadang Djajadiredja

Great Presentations

Paxia, Bistro 21 and BIG Thanks to Liz Grossman for giving us this information in pictures!

6/18/2012 3:44 PM

Posted By: Richard L. Diaz Sr.

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Bite of the Week

More of the Best Bites from Mexico

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