A nearly foolproof Italian sweet, panna cotta doesn’t require much beyond heating cream with powdered gelatin. But if you’re pastry chef Emily Spurlin, that’s just a blank canvas. Read more
Nothing befits a festive dinner quite like a roast, and John Manion of El Che Steakhouse & Bar and La Sirena Clandestina has perfected one of the classics. Read more
Executive chef Gene Kato applies a fish-curing technique to tender the meat, marinating it overnight in a mixture of red miso, sake, gochujang, and brown sugar. Read more
Flavorful late-summer produce demands little manipulation beyond slicing, seasoning, and perhaps a turn on the grill. But sometimes it’s nice to give even the simplest seasonal bounty an extra flourish. Read more
