Sure, shellfish and cured pork almost always go well together—something I learned from Bill Buford's book Heat, a point he drives home over and over again. But then you take crème fraîche and mix in horseradish, then amp up the whole thing with spicy sambal paste? Too intriguing to pass up. More
Editor's note: On Thursdays, Andrea Lynn, associate editor of Chile Pepper Magazine, drops by with Serious Heat. Chile Honey Butter on toast In the beginning (back before it was one GladWare commercial after another), I was a raging Top Chef... More
Today's Cook the Book recipe for Curried Lamb Kabobs is perfect for a last-minute summer grilling party. In season two of Top Chef, contestants were challenged to create a dish using jarred mayonnaise, prepared barbecue sauce, or bottled Italian salad... More
I love cheesecake, but I rarely eat it because it's such a fat bomb. Have you ever Googled the calorie count for a slice from the Cheesecake Factory? I have, and the results aren't pretty. No wonder the restaurant refuses... More
Today's Cook the Book recipe, excerpted from Top Chef: The Cookbook, pairs the fresh seaside flavors of steamed mussels with fragrant coconut, spicy curry, and fruity mango. Could anything be more perfect for summer? Originally prepared by chef Betty Fraser... More
Manhattan's très chic West Village restaurant, The Waverly Inn, has a $55 version of macaroni and cheese on the menu made with shaved fresh truffles. Much has been blogged about the tremendous price, but everyone seems to be in agreement... More
In one memorable episode of Top Chef's Season Three, the contestants were asked to make Padma Lakshmi breakfast. Hung Huynh (who went on to become the season's Top Chef) prepared the winning dish of Steak and Eggs with Papaya, Banana,... More
