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Top Chef Master and CIA veteran Neal Fraser, currently the owner of downtown L.A. restaurant Redbird, to demonstrate a simple yet refined technique that can result in a gastronomic work of art.
In Japan, soba noodles are a serious matter. Great soba restaurants are found through word of mouth and are a highlight of a meal. Learn how to make your own with the help of whole grain activist and Japanese culinary expert, Sonoko Sakai.
A meld of savory and sweet that perfectly complements Nice Guy mixologist Matt Seigel's lamb-infused whiskey concoction.
Inspired by Darling Farm and 10th Moutain Whiskey, Nice Guy mixologist Matt Seigel concocts this unusual mix of savory and spirit in this cocktail.
A popular house specialty, Badmaash's Chicken Tikka Poutine honors both the Indian and Canadian cultures of the Mahendro family.
Tamales are an ancient dish has seen many iterations over the centuries, finding itself stuffed with various kinds of meats, cheeses or vegetables. But arguably, the tamal has found its most exciting expression in Chef Ray Garcia's version.
An MRE doesn't usually inspire adoration from those who eat it, but Chef Mike Williams' Jambalaya Risotto with Duo of Duck made with a Meals Ready to Eat package may just change your mind.
Eggslut's arrival in Grand Central Market marked a turning point in the historic food hall's fortunes. Their signature dish, the Slut, and their breakfast egg sandwiches have caused lines that snake out into the sidewalk. Here's how to make the Slut.
Rather than follow the convention of thawing frozen steaks before grilling them, this recipes shows that you can get steaks just as juicy by cooking them straight from the freezer, no planning ahead required.
Consisting of only four ingredients, Parmigiano-Reggiano cheese, butter, fettuccine and a pinch of salt, try Fettucine Alfredo in its original glory.