Michael Graydon Nikole Herriott
Recipes
Anchovy Pasta With Garlic Breadcrumbs
Memorize how to make the addictively crunchy breadcrumbs in this dish; use them to top all your pasta recipes forevermore.
Recipes
Kimchi Fried Rice
Full disclosure: We streamlined and simplified this recipe so that it could be makeable by a home cook. At Baroo, virtually every element on the plate is a product of painstaking labor and time; to taste the original from chef Kwang Uh, get thee to Los Angeles.
Recipes
Double-Baked Buttery Shortbread Cookies
The biscotti of shortbread: Cooking these impossibly tender cookies twice encourages the flour and butter to take on a toasty, nutty flavor. This recipe is from Baroo, one of the Hot 10, America's Best New Restaurants 2016.
Recipes
Maraschino Cherry Parfaits
Don’t feel like making your own maraschino? Luxardo brand, made with Marasca sour cherries, is our jarred go-to. (Skip those gross neon-red ones.)
Recipes
Cinnamon Swirl Vanilla Ice Cream Bars
Ice cream bars in an almond-butter-chocolate magic shell. This recipe is beyond worth it.
techniques
Don't You Dare Throw Out that Wilty Lettuce
Think that wilty veg in your crisper is destined for the garbage? Think again.
techniques
This $6 Piece of Aluminum Will Change the Way You Cook
Meet the simple, chef-y tool that will revolutionize your weeknight dinner.
Cooking
Stop Using Plain Old Salt to Season Your Food
Why would you add saltiness only to your food when you can add complexity as well?
techniques
Grill a Steak in Your Fireplace. Really. Do It.
Turns out, the one tool you need to make a wood-fired meal yourself is right there in your living room.
techniques
Master the Pan-Flip Move Any Pro Chef Can Do Blindfolded
The pan-flip doesn't just look cool—it's also the best way to ensure even stovetop cooking.
Recipes
Broiled Salmon With Scallions and Sesame
If you don’t want to invest in a sizzle platter, you can also make this recipe using a rimmed baking sheet.
techniques
Fried Calamari Dreams Are Made of These
The deep-fried squid with aioli is the must-order dish at NYC's Wildair. So we got the chefs to teach us how to make it at home.
techniques
Got a Spoon? You Can Make a Fancy Restaurant Dessert
To plate a restaurant-worthy dessert, all you need is a spoon.
Recipes
Fried Squid with Aioli
How does this remain shatteringly crisp? The secret is hiding in the batter: potato starch and arepa flour, the tickets to everlasting crunchiness.
Recipes
Braised Lamb Shanks with Fish Sauce
Where most chefs used to just reach for kosher salt, there are now many paths to savory goodness.
Recipes
Wilted Greens Soup with Crème Fraîche
When things in the crisper drawer aren’t looking so crisp anymore, make this soup.
Recipes
Ember-Grilled Steak with Bay Leaf Browned Butter
Chefs everywhere know it: Fire is where the magic happens.