Prosciutto Wrapped Asparagus
This is a quick but quirky take on the classic recipe. Prosciutto is often paired with sweet items like melon or figs because of its delicate flavor.
Read MoreAli Rosen
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Stories By Ali Rosen
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How To Throw A Perfect Oscars Party
Mary Giuliani gives a few ideas for this year's lineup
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Summer Booze Pantry
We head to Bottlerocket to get advice on what to stock up on for the start of summer
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How To Make The Romeo Y Julieta Cocktail
We learn the steps to this cigar-inspired cocktail
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El Matador Beer Cocktail
We head to Ginny's Supper Club under Red Rooster Harlem to learn the steps to this spicy concoction
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Adam Rapoport On 'The Grilling Book'
The Bon Appétit editor-in-chief talks about his summer-friendly book
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How To Make The 'St. Ambrose Cup'
We learn the steps to this tequila and Campari cocktail recipe
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Where To Eat Now In New Orleans
Peter Thriffiley Jr. of Blackened Out gives his top picks for the Big Easy
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What Is The Flexitarian Diet?
Nicole Pederson of Chicago's Found explains this balanced approach to eating healthy
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Guy Fieri On His New 'Diners, Drive-Ins And Dives' Cookbook
The Food Network host dishes on his newest tome
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Mario Batali On Hellmann's, His Kids' Book, And What's Next
We talk to the chef and host about his new partnership as well as updates on all his other ventures
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Shauna Ahern On Gluten-Free Girl Every Day
The blogger and author discusses her newest book
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How To Roll The Perfect Burrito
Dos Toros' Oliver Kremer shows us the steps to perfecting the art of rolling a burrito
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What Is Pesto?
Jonathan Benno of Lincoln Ristorante shares his tips and tricks for making this favorite sauce
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Cooking With Kids
Chefs like Tom Colicchio and Anne Burrell give their advice for what to cook with children
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At The Chef's Table: René Redzepi Part 4
We discuss Redzepi's move back to Denmark and opening Noma
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How To Get Started Foraging
Chris Hastings of Birmingham's Hot and Hot Fish Club gives his advice
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Jimmy Bannos Jr. On Chicago's The Purple Pig
We talk to the chef about his restaurant, consistency, and constantly evolving
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At The Chef's Table: René Redzepi Part 3
We discuss the Noma chef's apprenticeships at elBulli and The French Laundry
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