1 Ingredient, 4 Ways

Articles on how to make one ingredient versatile with four different dishes from independent restaurants across the country

Highlights

4 ways chefs are using meatless “meat” in classic dishes, from kosher cheeseburgers and Indian street food, to Chicago deep-dish “sausage” and Cuban tacos

Mar 13, 2020

Plant-based proteins as burgers and so much more

4 ways restaurant chefs are updating the classic beef burger

Feb 05, 2020

A perennial menu powerhouse, the beloved burger gets chef-driven updates with toppings like lobster, short rib...

4 groundbreaking ways with root vegetables

Jan 07, 2020

Carrots, sweet potatoes, fennel and a trendy newcomer—ube—emerge onto chefs’ most adventurous winter menus.

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