Cedric Angeles
Game On: Inside Southern Tailgating Culture
A colorful look at tailgating culture—and the food that represents it—in the American South.
Chicken-Andouille Gumbo
Homemade stock made from a whole bird has two upsides: You get a rich, balanced liquid for the gumbo, and plenty of tender poached chicken meat.
Pimiento BLTs
Use a very sharp cheddar to make this—it’s the difference between pimiento cheese and cheesy mayonnaise.
Bourbon–Brown Butter Pecan Pie
Shortening makes for the flakiest pie crust. But you won’t miss the buttery flavor—there’s plenty in the filling.
Boldly Go Where No Ham on Rye Has Gone Before
Love a ham sandwich with mustard on rye? Those familiar flavors are reimagined in this easily achievable dish.
Top 50 New Restaurants - The Pass & Provisions, Houston TX
Two chefs, two restaurants, one kitchen. This concept allows chefs Seth Siegel-Gardner and Terrence Gallivan to flex their culinary muscles in a variety of ways
The Pass & Provisions - #6 Best New Restaurants in America 2013
At the trattoria-inspired Ava Gene's, the second restaurant from Stumptown Coffee Roasters founder and budding restaurateur Duane Sorenson, green-thumb cuisine becomes masterful
Photos and Recipes from Restaurants The Pass & Provisions
Images from Houston's The Pass and Provisions, Andrew Knowlton's pick for 2013's sixth best restaurant(s) in America
Ham O’ Day with Rye Aioli
Love a ham sandwich with mustard on rye? Those familiar flavors are reimagined in this easily achievable dish.
Creamy White Onion Soup
To ensure the snow-white color of this soup, don’t let the onions brown.
Baby Potato Salad
Use a metal cake tester or thin paring knife to check the potatoes; they should still hold their shape but offer no resistance when pierced.
Peaches in Lillet
Lillet, a fruity, easy-drinking fortified wine, is a staple in Chef Ripert's summer pantry. For more ideas on how to use it, go to bonappetit.com/go/ripert.
Avocado and Tangerine Salad with Jalapeño Vinaigrette
The jalapeño's ribs and seeds are the spiciest parts; be careful not to rub your eyes after handling (or wear gloves)!
Pickled Swiss Chard Stems
Rainbow chard is especially pretty pickled, but any variety will work.
Beans with Kale and Portuguese Sausage
Keep a resealable bag of leftover Parmesan rinds in the freezer for recipes like this; they add great depth to tomato sauces and vegetable-centric soups, too.
Whisky Collins
This Tom Collins recipe, a.k.a Whisky Collins, calls for Japanese whisky, which is known for being exceptionally balanced and smooth. Your favorite Scotch whisky is a good substitute.
Swordfish with Seaweed Salsa Verde
Chef Kenney says that combining the herbs for the salsa verde with seaweed really gives this dish that "fresh-from-the-sea flavor." In oahu, he uses just-harvested lime, but hijiki, which is widely available, works well, too.
Banana Pancakes with Pineapple and Crème Fraîche
Chef Kenney often makes these crepe-like pancakes for his family on the weekend. He couldn't resist including them in this menu as a shout-out to Jack Johnson's 2005 song "Banana Pancakes."
Kaimuki Daiquiri
This drink is named for the Honolulu neighborhood where Town, Chef Kenney's restaurant, is located.