Matt Duckor
Multimedia Editor Matt Duckor writes bonappetit.com’s Consumed column and oversees all digital video production at the magazine. Previously, he was the editor of the Feast, a restaurant and lifestyle website for NBC Universal.
Bar Ama, the New Restaurant From Baco Mercat's Josef Centeno
Baco Mercat's Josef Centeno is going to give 'em to ya at his new restaurant, Bar Amá
How Jean-Georges Vongerichten Does Room Service
It involves whole roast chicken and a "sick" dessert. Yeah, JGV knows what's up
What Jonathan Adler Eats for Breakfast
The designer is up before 7, drinks 9 million cups of tea, and even has his own nanny. How utterly unbarbaric
Here's What $10,000 in Smuggled White Truffles Looks Like
Chef Frank Prisinzano shares his fungal bounty, freshly smuggled in from Piedmont. (Just don't tell Customs!)
Swiss Chard Malfatti with Sage Brown Butter
A malfatto (Italian for "badly made") is a tender dumpling with rustic character. (Think gnocchi, but bigger.)
The Chip Warmer
No one likes cold chips. At El Toro Blanco, an unsung but essential machine keeps them toasty
Fall Desserts From Canal House Use Pumpkin, Apples, and Gianduja
Watch the Canal House cooks bring out the flavors of fall: apple, pumpkin, and Gianduja
Chef Suzanne Goin's Thanksgiving Sides
Chef Suzanne Goin elevates the meal way beyond what you're used to
After Sandy, Sammy's Roumanian Steak House Parties On
As all New York dined out the first weekend after Sandy, Matt Duckor hit up a classic: Sammy's Roumanian Steak House, 83 years old and counting
Sean Brock Wants to Open a Restaurant in New York, Cooks for Perennial Plate at Brooklyn's Governor
Whoa! He told us it wouldn't be a Southern joint, neither
Skirt Steak with Romesco Sauce
This thick Spanish sauce, made with roasted red peppers and almonds, is also delicious on grilled or roasted scallions, chicken, and fish.
Braised Brisket
Make this brisket a day ahead, then reheat and serve for a no-stress dinner party centerpiece.
Shrimp Saganaki
Saganaki, a traditional Greek preparation named after the pan in which it’s prepared, is best served straight from the skillet, with plenty of toasted bread for scooping up the savory tomato sauce. If you can find them, wild American shrimp and high-quality Greek feta really make this dish special.