New Orleans natives know that for making friends, you have to eat Gumbo Z'Herbes on Holy Thursday (the more greens used, the more friends). On The Best Thing I Ever Ate, John Besh nearly licks his bowl clean, just like others do with the fried chicken, hot sausage and red beans and rice.
When Miss Robbie Montgomery, an ex-background singer for Ike and Tina Turner, hung up her microphone she decided to pick up a spoon and start cooking the soul food recipes her mother taught her as a girl. Guy loves her mac 'n' cheese, not to mention the sass she serves along with it.
There's something to be said of a classic dish done right. So says Sunny about the Eggs Benedict served at Upstairs on the Square. Their attention to detail continues with afternoon tea, complete with Zebra Tea and Famous Milk Chocolate-Dipped Praline Turtles.
Drago's Seafood Restaurant knows to buy directly from the local fishermen for the freshest oysters. Adam Gertler loves the garlicky taste of the charbroiled oysters topped with Parmesan, Romano cheese and garlic. Not in NOLA? Order the charbroiled oyster kit online and make your own at home.
Leave it to an Irish pub to turn an Asian appetizer into Robert Irvine's favorite egg dish. The Reuben Eggroll contains all the usual ingredients (corned beef, Swiss) but gets rolled in a housemade wonton wrapper. And, if you like that, you'll have to try McGuire's actual Reuben that's mile-high.
This Oklahoma smokehouse keeps locals coming back for smoky brisket and The Pig Sickle, a pork rib patty sandwich. On Outrageous Food, Aaron McCargo, Jr. says Jigg's steakhouse has "a total lack of portion control," noting such creations as the towering Wooly Burger with 2 pounds of ham.
Situated in New York City's famed Essex Street Market, Shopsin's menu is as eclectic as the market's vendors. Aarón Sánchez obsesses over Shopsin's ebelskivers, or as he calls them, "pancake pockets of love." For a spicier bite, try the T-rex sandwich made with plenty of fiery slaw.
Vegas is all about indulgence, and its soups are no different. Famed chef Guy Savoy whips up an earthy and rich soup with artichoke and black truffle for the soup equivalent of a jackpot. Creamy in texture, the broth actually contains no cream or milk; chefs slow-cook artichoke hearts for three hours to maximize flavor, then blend them to achieve the rich consistency. For added decadence, the soup is topped with a shaving of black truffles and served with mushroom brioche.
Host of Food Network's Kid in a Candy Store, Adam Gertler visits the Dippin' Dots factory, in Paducah, KY, where they make billions of their famous ice cream beads with the help of liquid nitrogen.
Walk through the front door of this family-run joint and you’ll be standing right in the kitchen, where tasty hot tamales have been served up since 1941. Bite into one of these beauties to savor a meaty filling seasoned with garlic, onion and a secret blend of spices for just the right kick.
It's not hard to find pizza in Manhattan. But good pizza? Now there's a challenge. Ciro Verdi, chef-owner of Da Ciro, has been spinning pies so good that Bobby Flay has dubbed him "the premier upscale pizza maker in New York City." Try the Focaccia Robiola and you'll see exactly what he means.
Leave it to Jane to create an out-of-this-world gnocchi without potatoes. Host of Rescue Chef, Danny Boome, called Jane's ricotta gnocchi his personal favorite, with a texture that melts on your tongue. Along with this dinner fave, Jane excels at Sunday brunch with its vanilla bean French toast.
No matter how full he feels, Adam Gertler will always order Bandera's Banana Cream Pie. On The Best Thing I Ever Ate, Adam claims this pie blessed him from above. Diners feel the same about Bandera’s skillet cornbread and the slow-roasted rotisserie chicken cooked over a hardwood fire.