Episode 30: Rick Bayless the (Unofficial) Mayor of Chicago

October 7, 2015 | Seafood Recipes
Rick Bayless's Instagram bio says it all: “Chef: Frontera/Topolo/Xoco, 9 Cookbooks, Mexico-1 Plate at a Time Season 10, Top Chef Masters winner, awarded Mexico's Order of Aztec Eagle, yoga dude.” He joins editor in chief Adam Rapoport and senior editor Julia Kramer to talk about, well, all of that. In case we didn't make it clear: Bayless is kind of a big deal in Chicago. In fact, when he won Top Chef Masters, he became such a hometown hero t
Read More »

Make Bone Marrow at Home. Gnawsome.

October 7, 2015 | Seafood Recipes
Roasted bone marrow has long been a restaurant favorite, whether it's served with crusty slabs of bread as a luxe appetizer or alongside a hunk of steak as a gild-the-lily side. It's the spreadable essence of everything there is to love about beef; the kind of thing that takes a perfectly reasonable meal down a rabbit hole of decadence. But for most people, bone marrow falls squarely in that category of ingredients best left to chefs to deal with
Read More »

Steel City Renaissance: Where to Eat and Drink in Pittsburgh

October 7, 2015 | Seafood Recipes
The City of Bridges is in the throes of a full-on nose-to-tail, barrel-aged, small-plates culinary renaissance. And if you didn't know it, yinz (that's “you all” in Pittsburghese) probably don't know anyone from there. Locals are as psyched about their stylish new cadre of chef-driven restaurants as they are about their Steelers. (Okay, almost.) And it's about time that we all started paying attention, because once the Ace Hotel opens this wi
Read More »

Never Suffer Through a Bowl of Mushy Mac and Cheese Ever Again

October 6, 2015 | Seafood Recipes
Yes, everybody makes basic cooking mistakes. Like, say, something as simple as overcooking mushrooms or toasting grains and spices. Below, reader Jasmin Wilson confesses to overcooking macaroni and cheese to associate food editor Rick Martinez. Here's Martinez's advice for making sure it never happens again. Welcome to Effed it Up. Dear Rick, who would never even dream of mushy mac, I don't know how to say this, but: I overcooked macaroni and ch
Read More »

The Only Thing Better Than Vodka Sauce Is Spicy Vodka Sauce

October 6, 2015 | Seafood Recipes
Chefs Jon Shook and Vinny Dotolo of Jon & Vinny's in L.A. (one of our Top 50 Best New Restaurants in America 2015) have one goal in life: to feed you carbs. Specifically: their Fusilli alla Vodka with Basil and Parmesan. Here's how to make it happen: The Sauce The magic trifecta of shallots, garlic, and tomato paste combine to create the rich backbone of this dish. This sauce is best when smooth, so finely chopping the shallots and garlic is
Read More »

Writer Sloane Crosley Would Eat an Entire Block of Manchego (So We Really Like Her)

October 6, 2015 | Seafood Recipes
Welcome to My Morning Routine, where we talk with musicians, actors, politicians, and athletes about the foods they start and end their days with—and everything in between. Writer Sloane Crosley is known for her sharp wit and gleefully irreverent humor, best experienced in her book of essays, I Was Told There'd Be Cake. She also just released her first novel, The Clasp, a hilarious and tender look at the intricacies of forming and maintaining f
Read More »

Wide Open

October 6, 2015 | Seafood Recipes
For years, Adrian Moore and Carrie Solomon worked long hours, running between airports, bus depots, and train stations lugging heavy camera equipment and knocking on the front doors of some of Europe's most famous chefs. Why? Because Moore and Solomon wanted to peek inside their refrigerators. It took four years, but the photographer-writer duo peered into the fridges and home lives of chefs like Massimo Bottura, Inaki Aizpitarte, and Marco Pierr
Read More »

It’s a Family Affair (Even if You’re Not Blood-Related) at Seattle’s Oriental Mart

October 6, 2015 | Seafood Recipes
Welcome to Out of the Kitchen, our ongoing exploration of the relationships that build and sustain the food industry. This year, we're traveling the country to look at the changing landscape of food markets. Hyper-local markets—filled with myriad grocery, retail, and restaurant options like the ones found in Europe—are on the rise. These markets benefit from their interconnected buying power but operate like small, independent businesses, all
Read More »

The 10 Dishes That Will Make You Fall in Love Georgian Food

October 6, 2015 | Seafood Recipes
When you arrive in Tbilisi, border agents don't just stamp your passport; they hand you a bottle of wine. It's a fitting welcome to Georgia, a mountainous country sandwiched between Europe and Asia, where dinner guests are exalted as "gifts from God" and traditional feasts called supras unfold in biblical proportions, sometimes lasting for days on end. Here are 10 dishes to know and try. Read More ...read more
Read More »

Do I Have to Open the Wine My Guest Brought? Your 30-Second Etiquette Guide

October 5, 2015 | Seafood Recipes
Writer and Bon Appétit contributor Ben Schott knows his manners. In his new (and succinct) column, the author of Schott's Original Miscellany offers up his essential etiquette for the restaurant enthusiast. What's the perfect number for a dinner party? The Roman scholar Marcus Terentius Varro said: No fewer than the Graces (three), and no more than the Muses (nine). The epicure Brillat-Savarin declared the maximum to be 12. A good rule is: Four
Read More »