Enlarge Image +
Credit: @ Hannah Smith-Drelich
Hannah Smith-Drelich is a newly-minted Brooklynite just out of Williams College. She likes to think of herself as a professional intern, and her experience includes having worked at Serious Eats and Behind the Burner. She is also a mediocre waitress and a very good lunch lady.
Eric Ziebold is a current darling of Washington, DC, which is only fitting given his refreshingly patriotic approach to fine dining. Born in Ames, Iowa, Ziebold grew up in a household where his mother made corned beef tongue in the basement and pickled...
When Shawn Cirkiel took over Jean-Luc Salles' six year-old bistro in Austin not too long after graduating from the Culinary Institute of America, he had the folks at The Austin Chronicle worried it was going to mean the arrival on the scene of a...
QUICKFACTS: Culinary Style: New American Restaurants: Wink, BC Tavern (formerly Zoot) Signature Dishes: Pan-roasted black grouper with chanterelle mushrooms, lemon meringue pot Education: Scruggs: CIA, Paul: Peter Kump's...
This recipe is for hot summer nights, when ice cream is too heavy for dessert and fruit is not quite enough. Where do you turn for dessert inspiration? When in doubt, think about breakfast. Think about all of those bacon-maple-chocolate spin-offs and...