This puree was inspired by a dish we had at Alinea, during the most impressive meal we have ever been served. The dish that inspired us was lobster (butter-poached, we believe), served with lobster ...

Despite the name, this leafy green isn’t actually Swiss. It’s Sicilian, or so the plant sages say. It’s also one of the healthiest foods in the world, housing a slew of vitamins, minerals, and ...

Chef Edward Lee takes Audrina Patridge around South Korea to experience some of the country's best cuisine. Watch it all on 1st Look this Saturday after Saturday Night Live on NBC and learn how to ...

Lay 16 of the wonton skins out on a work surface. Place a heaping spoonful of the puree in the center of 8 skins. Brush the remaining 8 skins with water and place them on top of the filled skins. Run ...

In a small pan place the braised sunchokes, chicken stock, half-tablespoon butter, and braised pearl onions. Reduce until sunchokes and onions are glazed, add chopped chives, season with salt and ...

Put the wine in a medium saucepan and bring to a simmer over high heat. Ignite the alcohol with a long kitchen match or the burning tip of a rolled paper towel. When the flames subside, the alcohol ...

We're living in a great vegetable renaissance, a time when chefs are using greater quality and more of a variety of vegetables than ever before. One of the many benefits of this is the prevalence of ...

Sunchokes, the crunchy, nutty tubers native to North America, are the darling of independent chefs these days. The root vegetable is popping up in soups and salads, as flavorful purées under heady ...

Step out of your comfort zone in the kitchen and learn to make Chef Javier Zuniga's show-stopping twice baked sunchokes! JAVIER ZUNIGA: Hi, my name is Javier Zuniga, I'm a chef and co-owner of Bad ...

Bring lentils, stock and kombu to a boil and reduce to a simmer. (Kombu or kelp reduces the gas effects of legumes.) When lentils are at the al dente’ stage, turn it off and add a ¼ tsp of salt, cover ...