Stir Market's chef Christ Barnett believes in "nose-to-tail" vegetable cooking. He uses vegetables scraps to make surprisingly great (and healthy) eats!
Wine is aged in a barrel, so why not spirits? That’s the thinking behind the newest trick of the artisan bartender trade: barrel-aged cocktails.
We asked some of the nation’s top talent what they crave after turning off the stoves.
For her lunch menu at New York City's Navy, Camille Becerra added this bowl of grains and eggs with an eye toward offering guests a midday meal that would energize.
When chefs want to wind down and ditch the fancy food, they often head to their local diners. Here are their faves.
It's crazy to think that you can find wildly healthy foods in New York City's Prospect Park or even your own backyard, but Ava Chin proves it's easy once you know where (and how) to look.
Grilled Squash Salad from Narcissa's Chef John Fraser
"When you cook at home, you know exactly what is going into the food you're eating," says David Lebovitz, who has been cooking and baking for most of his life, much of it in restaurants.
At Boqueria, Chef Marc Vidal's kale and cumin-roasted carrot salad with pomegranates and yogurt is nutritious and delicious.
Sorghum, a gluten-free, ancient grain popular in the South, has been steadily gaining ground as the new "it" grain of choice for chefs.
The Chef's Take features grilled chicken for two with butter lettuce salad from Eric Korsh. More healthy restaurant recipes like these at Food Network.
Roasted Pear Vichyssoise, an inventive take on the classic potato-leek soup, is the perfect addition to your holiday table.
Chef Gerard Craft's orange salad is the perfect antidote to winter!
il Buco's roasted mushrooms are reminiscent of the Spanish dish, Ceptas a la Plancha.
At Public, chef Brad Farmerie is making cous cous out of cauliflower! Check out his brilliant vegan recipe.