Dominique Ansel’s Triple Pistachio Roll Delights SoHo
Our Triple Pistachio Roll at Dominique Ansel Bakery in SoHo: pistachio cream and gooey caramelized pistachio praliné surrounded by laminated brioche, finished with toasted pistachios. Available daily here in SoHo NYC.
Simple Wine‑steamed Mussels: Market Fresh, Flavor‑packed
What I did with the fresh mussels from the farmers market yesterday afternoon, cooked in wine, butter, garlic, shallots and a dab of tomato paste https://t.co/gOngZrmD7c
Weekend Experiments Yield Three Daring Sandwich Creations
This weekend I invented: -Three Nut Butter and Banana Jelly Sandwiches -Walden Pond Scum: A Thoreauly Delicious Treat -Bacon-Apple-Asian Pear Jam
Sacramento's Best Eats: Farm‑to‑Table New American
Part of the mental reset of living in Sacramento has been realizing that it's the first city I've ever lived in where all the best restaurants are farm-to-table New American.
Make Chocolate Marshmallows with My New Book
[New video and recipe] How to make chocolate marshmallows, from my new book The Great Book of Chocolate https://t.co/sUXFaCc79v
Rediscovered GMA's Asian Ramen Slaw: A Bright Spot
Found the Asian ramen slaw my GMA used to make in the wild this week, a real bright spot https://t.co/106mlNJvaN
Dessert Pizza Delight: Nutella, Pistachio, Marshmallows
Tonight was ooni pizza oven night. Capped it off with a dessert pizza. Nutella, Pistachio cream, chocolate and Marshmallows 🔥 https://t.co/RVu3KDi6yv
Hard Wine Work Comes Alive at Charleston Classic
It never gets old seeing all the hard wine work come to life. Excited to be back in Charleston leading wine seminars at the Food + Wine Classic Charleston. Tickets go on sale May 13. https://foodandwineclassicincharleston.com/
Exceptional Evening at Atelier Crenn: Kindness, Talent, Passion
Dining atelier.crenn was a fantastic experience and we enjoyed an incredible , delicious evening . Thank you dominiquecrenn and Team for your kindness, talent and passion ... 🤩😍🎉🙏
New Thai Spot Wanglang Delivers Fresh Flavors
Feel like reading a restaurant review today? Here's my take on Thai newcomer Wanglang, just off Madison Square. https://t.co/SNxAKr3MfF https://t.co/l9NkuA1BPF
Celebrating Fortnum’s Food & Drink Awards Shortlist Success
Congratulations to everyone shortlisted for the Fortnum’s Food and Drink awards. My subtle way of congratulating myself (cookery writer, and as part of the marvellous the Kitchen Cabinet team in the audio category.) https://t.co/mRCliVZXx1
Imagine Fusion: Pennsylvania Dutch Izakaya Meets Spokane BBQ
Columbus-style pizza is divine, but what are some other interesting things to develop? • What would a Pennsylvania Dutch izakaya restaurant have on the menu? Can you make a dish at home and share it and start testing? What would be...
Celebrate Restaurant Regular Perks with Recipe and Q&A
The joys of being a restaurant regular. Plus, a recipe for a classic salad and a Q & A with a Washington notable. You'll find it all in my "Next Course" newsletter https://t.co/cU655CHjec via @tomsietsema
Sushi Tastes Better in a Bowl, Not a Plate
Sushi is a lot nicer if you eat it from a bowl than from a plate. It seems a bit odd that the people who gave us Toyota, Casio, Sony and the LED lightbulb failed to notice this for 500...
Look North
Too many people are chasing the same plates in Paris, Rome, and Madrid.�That’s not where the story is being written anymore. Look north. In Berlin, it’s raw, evolving, and unapologetically creative. In Switzerland, precision and tradition collide on every plate. And...
Pearl Street: Boulder’s All‑Day Foodie Paradise
We spent a weekend exploring Boulder, Colorado’s food scene and Pearl Street did not disappoint. From happy hour cocktails to late night gelato (2x) this street is a foodie’s dream. Here’s the full video 👇
Best Miami Vice Found at Stilts, Marco Island
I have an announcement to make: After years of research I have determined the best Miami Vice is served at Stilts in Marco Island Perfect mix https://t.co/VIpCcI5lNC
Korean Cuisine’s Surprising Sweetness Highlighted by “Sugar Boy”
Hot take: Korean food in Korea is really sweet. Exhibit: One of the more famous Korean chef is called “Sugar Boy.” https://www.dongascience.com/en/news/11450
Vegan, Gluten‑Free Lemon Bars Delight with Custard‑Like Texture
Mrs made vegan, gluten-free lemon bars today. Some notes- taste is VERY on point. Texture…not very lemon bar-y. It’s more of a custard-esque key lime pie substance texture All in all, delicious. 9/10. (Note, our son is allergic to eggs and...
Sweet Wines Like Port Pair Perfectly with Chocolate
Sipping a glass of Port while eating Easter chocolate🍫🍷 Chocolate can pair beautifully with wine… but not every wine works. Most dry red wines actually get really weird with chocolate. But Port, Banyuls, or a rich Lambrusco work so well with it.✨
Elegant High Tea at Historic 1892 Brown Palace
dressing up for high tea never gets old, and The Brown Palace is a historic gem (opened 1892!) https://t.co/fWwnLs60sy
Consistently Excellent Seafood and Service Across All Locations
One of my takeaways from (many) meals at @thesaltline — all three locations — is not just how good the raw oysters, clam chowder and seafood rolls are, but how consistent everything is, service included. No easy feat.
From Secret Sips to Open Cheers: A Beer Journey
There is a bus stop in Chennai called sarai kadai. The liquor shop stop. My school bus used to halt there. The star was not the liquor itself — sold in small sachets — but the spicy pickle that came alongside....
San Diego Gem Fleurettesd Delights with Chef's Hospitality
While visiting San Diego we discovered a beautiful restaurant fleurettesd and enjoyed very much the cuisine and hospitality of Chef @travisswikard and Team. 😋
Top Countries Driving Global Coffee Consumption Revealed
Discover which nations are leading in global coffee consumption ☕ #CoffeeCompanions #coffee @AlbertoEMachado @Eli_Krumova @postoff25 @Khulood_Almani @anand_narang @NutritiousMind @baski_LA @TanyaSinha_ @devaang @AlAmadi1 @jeancayeux @enilev @efipm @mvollmer1 @Nicochan33 @RagusoSergio @FrRonconi @Shi4Tech @sallyeaves @LaurentAlaus @Fabriziobustama @smaksked @MargaretSiegien @PawlowskiMario @gvalan @Ym78200 @mikeflache @EduardoValenteI @ipfconline1...
Gramercy Tavern Delivers Unmatched Hospitality, Vibe, and Flavor
Lunch at gramercytavern … not enough superlatives in the dictionary for how I feel about the hospitality, vibe and food at this amazing restaurant. chefmikeanthony @aretahettarh Gougere with ricotta Citrus Salad Oysters 2 ways Charred Broccolini salad Skate with mussels I mean… wowowowow...
Recreating a 1865 Family Babka Recipe Today
Today I will be trying to recreate this recipe from a family cook book that dates back to 1865 for a “very good babka”. Wish me luck. https://t.co/MH1rOe8zg3
Marcus DC Delivers Unforgettable Crab Rice and Chef Charm
Finally tried Marcus DC. Best part- got to chat with Chef Anthony Jones, sooooo nice but also warned us that we ordered a lot of food lol 10/10. Still dreaming about the Crab Rice. And the duck dish came with...
30-Day Dry-Aged Bone-In Rib Steak Scores 11/10
Bowery Meat Company, NYC. We shared the 30 day dry-aged bone-in rib steak. 11/10 https://t.co/f5PzyvcZLl
Discover Somni: A One‑of‑a‑Kind LA Dining Experience
Visiting my Chefs-Friends in Los Angeles. First stop at restaurant Somni for a fantastic, one of kind experience 🤩😍
Nostalgic Flavors and Smoke Transport Me at Osteria Vibrato
For today’s @ftweekend I’m at Osteria Vibrato swooning over still warm Amaretti biscuits, revelling in a white courtyard ragu, and being transported to my youth by the smell of cigarette smoke from outside in the way many who used...
Robots Revolutionize Home Cooking with Automation
#Robots Take Over the Kitchen: #Automation Meets Cooking by @lukas_m_ziegler #Robotics #EmergingTech #Technology #Innovation #TechForGood https://t.co/cudLbqtuZ5
Is Moxie's Worth the Hype? Users Question
Is Moxie’s really that good? The way y’all are constantly posting that you’re eating there.
From Kid's Sushi Toast to Chef's Refined Creation
Sushi Toast?? This is how I cooked when I was first started as a kid. After becoming a chef, going in with a blank chalkboard mentality, and now using my training. I still find myself able to create and explore...
Discuss NYC Chinatown's Past, Present, Future with Grace Young
Join us on Monday April 13th at 12 pm for a conversation with Grace Young about the present and future of the NYC Chinatown. The event is open to the public; please RSVP at https://t.co/p1jNrYfRoL https://t.co/WTzkW3w4bf
Rye Bunny Reinvents Fine‑Casual with Counter‑First Dining
The format at the beloved Tail Up Goat in DC wasn’t sustainable. So the owners switched gears. The new Rye Bunny, from chef Jon Sybert and hospitality ace Jill Tyler, finds diners ordering food and drink from a counter, then...
Simple, Restrained Saltimbocca Proves Classic Dishes Belong Back
They don’t make dishes like this anymore… which is exactly why you should. Saltimbocca is what happens when restraint wins. A few ingredients, no showing off, and a result that still outperforms half the menu. Crispy prosciutto. Sage in hot butter. Veal...
Guess the Year NYC's First Japanese Restaurant Opened
If you had to guess what year the first Japanese restaurant opened in NYC, what year would it be? https://t.co/176nmHPxWX https://t.co/yyQrwyEtcS
Taste History at the City’s Oldest Japanese Restaurants
Today's Substack touts the city's oldest Japanese restaurants, where you can enjoy a meal from the past. https://t.co/176nmHPxWX https://t.co/KUN2O2CjB7
Japan's Mid‑Priced Italian Beats San Francisco's Finest
The average mid-priced Italian lunch place in Japan is better than the best Italian restaurant in San Francisco
Original Seafood Spaghetti: Pure Simplicity, Timeless Flavor
This is the dish that started it all. Mama Lou’s Spaghetti Seafood Olio created by Mama Lou herself, unchanged since day one. No cream, no shortcuts. Just olive oil, fresh seafood, and the kind of restraint that takes real confidence to...
Teen's First Sourdough: Dense Yet Delicious Success
The 13YO has spent a week on her first sourdough loaves, & the results today are impressive. She's upset it's not perfect (she's right - it's a little dense), but it tastes great - esp for a first try. But I...
Dos Toros Returns to Chicago After Closure
We had a Dos Toros (@DosToros) right across from our office that closed a couple of years ago. Glad to see they're coming back to the #Chicago market. https://t.co/r468kvvIBn
Swig Pioneered Dirty Soda Trend, Still Rapidly Expanding
Swig essentially created the "dirty soda" trend, now nearly every #restaurant is doing it (especially within #fastfood). And Swig is growing like crazy even as this new beverage category is becoming more ubiquitous. https://t.co/L4IjIvvaM3
Perfected COVID‑Era Steak Recipe, Now Free for Grilling Season
I spent most of COVID trying to perfect a steak recipe. 200 attempts later, this is where I landed. In honor of kicking off grilling season, I gift it to you. Hope you enjoy.
Boutique Hotel Restaurants Are Getting More Intriguing
Why Boutique Hotel Restaurants Are More Interesting Than Ever - Stories - HIP Hotels https://t.co/dQmTfwoMTH
Discover Montreal Eats and a Fresh Recipe in Next Course
Check out my new online newsletter, “Next Course” on Beehiiv, for this great recipe, plus tips for where to eat in Montreal.
Host Lamb Burger Nights with Top Montreal Spots
An easy recipe for bringing folks together: Lamb Burger Nights. Plus, three great places to eat in Montreal. #montrealeats #mtlfood #lamburger https://t.co/203amunhpp
Raleigh‑Durham: East Coast’s Underrated Culinary Gem
Raleigh-Durham might be the most underrated food city on the East Coast right now. And if you’ve been paying attention, you know that’s saying something. This is where serious chefs are doing thoughtful, ingredient-driven work without the noise. Where global flavors...
Planning Future S‑Tier Steaks with Galician Cattle
if im in your insta DMs im probably working out a deal to raise galician cattle in usa for s tier steaks (10yrs from now) https://t.co/AF4Ri493i6