The Best Chefs of the Year: Quince
Michael Tusk’s three Michelin–starred restaurant in San Francisco is using cheese in all kinds of ways.
Chef’s Dish: Sohail Zandi
Chef Sohail Zandi balances creativity and simplicity in Upstate New York at Brushland Eating House.
The Best Chefs of the Year: Brenner Pass
In Richmond, Virginia, Brenner Pass gives a taste of the Alps in the South.
The Best Chefs of the Year: Sushi Meets Cheese at Chizu
In downtown Portland, this trendy cheese bar looks to Japan for inspiration.
Chef’s Dish: Maine Attraction
Portland, Maine-based Central Provisions frequently wows its patrons with unique – and delicious- offerings.
Cauliflower and Chickpeas with Ras El Hanout Dressing
This popular dish stays on the Central Provisions menu year-round. (At the restaurant, however, the cauliflower is fried, not roasted—if you own a deep fryer, you can try that method instead.) Make the dressing at least a day ahead to allow the intense flavors to meld.
The Madrid Chef Focused on Cheese
At Poncelet Cheese Bar in Madrid, Chef Paco Pajares makes cheese the focus.
Of Oxtails and Awards: Meet Seattle Chef Edouardo Jordan
At JuneBaby, Chef Edouardo Jordan’s Southern cooking keeps Seattle swooning.
Chef’s Dish: Omer Eltigani is an Ambassador for Sudanese Food
Entrepreneur and Chef Omer Eltigani brings Sudanese food to a global audience.
Chef’s Dish: Kurt Beecher Dammeier
Champion of American Cheese Kurt Beecher Dammeier shares his take on comfort food classics
