How to Make Jason Vincent’s Pepperoni Salad By Cate Huguelet Salads don't have to be boring! This Pizza Matta version amps up the flavor while still featuring lots of veggies. Read more
How to Make Community Tavern’s Baked Alaska By Cate Huguelet What could be a more dramatic tableside presentation than torching individual baked Alaskas? Read more
How to Make Mott St.'s Pan-Seared Mushrooms By Cate Huguelet “The umami and savoriness it brings are familiar and taste like Thanksgiving, while at the same time tasting both unique and new,” says chef Edward Kim. Read more
How to Make Split-Rail’s Mac and Cheese By Cate Huguelet Chef Zoe Schor uses Calabrian chiles in this grown-up version of a comfort food fave. Read more
How to Make Pompette’s Veggie Hash By Cate Huguelet Chef Aaron Patten's seasonal dish is the perfect brunch — especially if you plan ahead. Read more
How to Make Paleta Factory’s Mangonada Paletas By Cate Huguelet The beloved Mexican street food staple is the perfect refreshment on a hot day. Read more
How to Make El Che’s To-Die-For Grilled Oysters By Cate Huguelet This summertime dish is inspired by classic and crowd-pleasing potato chips with French onion dip. Read more
Make Publican Quality Bread’s Bostock Pastry By Cate Huguelet Like a hybrid of French toast and an almond croissant, this brunch dish is both laid-back and fancy — perfect for Mother's Day. Read more
How to Make Taxim’s Lamb Shank Yuvetsi By Cate Huguelet An all-day stovetop simmer will yield a spoon-tender traditional braised lamb. Read more
How to Make Cebu’s Sizzling Gambas By Cate Huguelet These spicy-sweet shrimp are a Filipino play on a quintessential Spanish tapa. Read more
