#chef-michael-symon

#chef-michael-symon

A truly great steakhouse isn't just about the steak. We'd argue that the best steakhouses in the country are ones that put as much thought and effort into the drinks, cocktails, and sides as the meat, and that's one place where Prime 44 West shines.

Chef Ivy Stark began with the Korean condiment, creating a ssamjang marinade and brushing it on extra-firm tofu before roasting it in the oven.

At Mirra, chefs Zubair Mohajir and Rishi Kumar fuse Indian and Mexican flavors, telling a story of immigration and the Indian diaspora through culture-melding dishes like chaas aguachile, where translucent slices of hamachi are served in a pool of cumin-scented buttermilk and lime juice.

"If you have white meats like chicken or pork you need to use lighter woods for smoking. White meats have a more subtle flavor than red meats such as beef or lamb. Choosing lighter woods, therefore, means you're not overpowering the qualities of the meat itself, but complementing it with an appropriately delicate wood-flavor."

Henry Harris describes his experience as the head chef and co-owner of Bouchon Racine as 'my most favourite three years of cooking and restaurant ownership.' He emphasizes the importance of creating a space where guests feel 'loved and valued'.

Sfincione remains the perfect starter, a flower-shaped focaccia loaf that's become Funke's signature. Dusted with oregano and flaky salt, then veiled with the thinnest, most fragrant olive oil, it's a true delight.

"The recipes that you have as a child are very powerful, they are very visceral. They stay with you, too. I remember many recipes, but certainly one of them, when my mother used to go to the garden just before we ate, and unearthed those tiny potatoes we called grenaille in France, which are like a fingerling potato."

"Only Goods was born of this idea of putting a spotlight on Latin American culture, but also a nod to younger Danny Garcia and the dream I had to open a restaurant."

The Old Spot is not just a restaurant; it’s a lively gathering place where friends and family come together, especially on Mondays, to enjoy good food and company.

"The longer this halibut sits on that hot grill, the easier it will come away from the grate itself."

"This residency is centered around gathering as a method. Through the ritual of dining together, I will explore this form of public convening as a structured mode of inquiry and exchange."

The first clue could be if the server brings your check without it being requested. That's certainly a sign that the staff considers your meal done and isn't expecting (or perhaps wanting) you to order anything else.

"The best thing to do with chicken is to brine it, a true wet brine with a 3% or 3.5% salt brine for 24 hours. The trick is to air-dry your chicken in the fridge for another 12 to 24 hours to dry out the skin a bit so it gets crispy on the grill."

The 1,850-square-foot town house he bought has floor-to-ceiling windows, a patio and a fireplace. The two-bedroom, two-bathroom unit was listed at $1.1 million.

"I'm certain some wonderful store-bought brands of duck confit may exist, but, in my experience, the homemade product is always more tender and moist."

Contestants on Hell's Kitchen are trained to prepare mise en place and menu items, and they receive recipe books to memorize and practice before the competition.

The Quickfire challenge dictated not really by guest judge Fortune Feimster, but by a trio of precocious, TV-ready children, left contestants confused and challenged.

"Let your meat rest for at least 2 hours after smoking, wrapped in peach paper and tucked into an insulated cooler. It makes a huge difference," he said. This is because all of the juices in the meat tend to pool together as the muscle fibers contract during cooking. But as the meat cools and the fibers relax, the moisture can redistribute evenly. Any excess water will also have the chance to evaporate, which prevents the meat from turning out dry and flavorless.