"I wanted to combine my love for cooking meat and a little bit of the experience that I had in France," Chef Adriana explains. She selects a 1 1/2-inch thick cut of rib-eye, leaves the bone in for...
"I've been making this yeast-raised dough recipe for a very long time: It's going to be super fluffy and light on the inside and caramelized and crunchy on the outside," Chef Tracy says. "This is...
Chef Penny says she likes to add things to her recipes anywhere she can make it more interesting. For pancakes, she creates a more complex flavor with whole wheat flour, adds color and depth with...
There’s a river in South Carolina called the Pee Dee River, and anything east of that is vinegar-based barbecue: cider, brown sugar, chili flakes, if you like it spicy; it’s very wet. It’s mopped on...
Chef Chris leaves the bones inside a chicken for juiciness and breaks the bird down into eight pieces. He uses a vacuum seal bag for his brine, removes excess air to compress the flavor of the brine...
Chicken thighs are more moist and flavorful than the ubiquitous chicken breasts, and this recipe features them in a simple, summery preparation. Cucumber and rhubarb make for a zingy, crunchy salsa to...
They are fried chickpea cakes – soft on the inside and crisp on the outside – often served between two slices of bread as a sandwich. Here, panelle assume the role of the bread, with a flavorful...
So what’s the secret ingredient? Plain yogurt. It’s inexpensive, readily available and incredibly versatile. Yogurt seems like an uncommon ingredient for cooking and grilling because most Americans...
Myriam Fieulleteau, NGI’s executive steward (and resident gardening guru), brought in these greens from her home garden and Chef Alex utilized them in this recipe.
“Everything I had, though very inexpensive and casual, was full of technique, philosophy and flavor,” Chef Arnold says. When chefs get time away from the kitchen, it’s a common practice to tap into...
"The Fourth of July is a symbol of American pride, and no dessert is more American than a classic pie," Maddie says. "Buttermilk pie was adapted by settlers in the South because they had an abundance...
Chef Frank's typical Sunday dinner consists of meatballs combining beef, pork and veal that he mechanically tenderizes with a grinder. He hand blends four eggs with the ground meat rather than milk,...