Cottage citrus smoothie
Oxtail-Cheddar melt with beet onion marmalade, braised oxtail, aged Cheddar, oyster mushrooms, grilled sourdough and herb salsa
Ottima
Homemade chocolate hazelnut panini
Poha berry jam
Forage our database for the latest installment of recipes from our Northern European issue, from Danish smørrebrød sandwiches smothered with celery-ramson cream, to aquavit cocktails, gravlax roulade and stews that'll tempt your inner Viking.
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 in the upcoming Ron Howard .... more
Christophe Bellanca is the new executive chef at L’Atelier de Joël Robuchon. Greek taverna Yefsi Estiatorio opened with Christos Christou (Milos) .... more
Congratulations to Richard Rosendale of The Greenbrier in White Sulphur Springs, W.V., for coming out on top at the Bocuse d’Or USA Foundation’s .... more
I grew up in the countryside, on a small farm, with home-grown vegetables and home-fed animals. We ate what was around us. My interest in food and cooking .... more
Yikes. A whopping 48 million Americans (that's roughly one in six, by our quick armchair math) are planning to order food from a restaurant on Sunday .... more
Life is sweet for Elizabeth Dahl, at Nostrano, the farm-driven restaurant she owns with her husband (and executive chef) Tim Dahl in Madison, Wisc. Check .... more
If you watched this week's awkward train wreck featuring Pee-Wee Herman, bicycles in the Texas heat, a tiny budget and scavenging for a kitchen episode .... more
Husband-and-wife chef team Tim and Elizabeth Dahl talk about partnership, family and mingling Italian inspirations with local, seasonal ingredients at .... more
Butcher shops are popping up all over, and a fair amount of them seem to be connected to restaurants. It can be hard to catch up with the cutting edge .... more
The Plate editors are knee-deep in red velvet waffles, pork shoulder egg sandwiches and other morning indulgences as we work on the March/April brunch .... more
Richard Rosendale, executive chef of The Greenbrier in White Sulphur Springs, W.Va., honed his competitive cooking skills through more than 40 national .... more
As we sat down to begin Next's childhood menu, we were pretty sure there had to be some combination of pasta and cheese in our future. But, with Dave .... more
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 options are new to you—but .... more
Tucked away behind a phone booth hidden inside Crif Dogs is PDT (Please Don’t Tell)—a dark, New York City speakeasy with taxidermy on the .... more
What are you doing Sept. 25-27? You could be in Chicago at PlateCooks! Those days will be packed with cooking, tasting, networking and learning about .... more
"Entre Les Bras," the title of an upcoming documentary set in the kitchen of Michel and Sébastien Bras, translates to "between the arms," giving .... more
One of the toughest parts of our jobs in 2011? Flying around the country to join our readers for lunch at some of our favorite restaurants (don't hate .... more