Sean Brock has opened another restaurant, The Continental in Nashville, and he’s using the now-classic Nouvelle Cuisine techniques that shook up the culinary world 50 years ago to tantalyzing effect, drawing inspiration from a dish by the late...
Developed by Carthusian monks more than 500 years ago, this complex spirit is a darling of bartenders
Agua Fresca is a beverage category that has long been popular in Mexico. Spanish for “fresh water,” aguas frescas are light, non-alcoholic drinks made with one or more fruits, flowers or other natural, often seasonal ingredients mixed with sugar...
Plus seafood quenelles, surf clams and Chilean sea bass
Plus a corn chowder with bone marrow, shrimp with ouzo and a Puebla-style tlayuda
Guests respond to these high-comfort, low-price concepts
Farro is a class of wheat berry that has long been in use in Italian cuisine, where it is appreciated for its pleasant chewiness, as well as elsewhere in the Mediterranean. It actually comes in three varieties from three types of wheat — spelt...
This homage to the Gilded Age of fine dining in America brings art back to the plate
Plus wings in cashew ranch, Rob Connoley’s interpretation of an Ozarks classic and asparagus salad
