From masala dabba to chickpea flour, the Chopped judge tells us about the five pantry item she loves.
Tastemakers
The biggest thing in American cheese since sliced bread.
“Breakfast, Lunch, Dinner…Life! Recipes and Adventures from My Home Kitchen”
“Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking”
The chef-owner of four of our favorite restaurants puts Orchard Hill Cider to great use.
Whether you know it or not, if you’ve ever had a great cup of coffee from one of New York’s iconic “We Are Happy to Serve You” paper cups, you’ve likely been a part of the Vassilaros family’s story of immigrant-grade grit, dedication and goodness.
“All my salsas are my dad’s, but with a little twist—an extra ingredient he would never include, like anchovies.”
With the arrival of Salon du Chocolat NY, fall in the city is sweeter than ever.
Francesca Chaney of Bushwick’s beloved SolSips recently cooked a dinner in honor of the legendary chef.
“True hospitality extends to others and to yourself,” she writes. “Too often we forget about the latter.”
