After a series of worldwide pop-ups, Noma owner Rene Redzepi has re-opened the renowned restaurant in Copenhagen, focusing on a rotating seasonal menu. He says he was inspired by Mexico's spirit of sharing food and by studying umami in Japan.
Danielle Glantz favors classic methods for making the pasta she serves at Pastaio Via Corta in Gloucester, Mass. The CIA alumna makes all the pasta by hand using flour milled from local wheat, which complements the local produce on the menu.
Classic cocktails like the martini or whiskey sour are showing up on menus with a signature twist, like the lychee martini made with Fords gin, lychee liqueur, lychee sake and lemon-lime bitters at Brooklyn's Talde. Stonewood Grill & Tavern in Florida mixes up the whiskey sour using Old Camp Peach Pecan Whiskey, maple syrup, lemon juice, egg white and Jack Rudy bitters.
Applebee's has created a catering program for the holidays that customers can order up to two weeks in advance. The meals are served in microwave-safe containers that can be used with chafing dishes at holiday parties.
In Pennsylvania, a local YMCA chapter is partnering with regional health care providers to deliver healthy food, education and other services to families via a bus. The Travelin' Table bus, which includes a commercial kitchen for cooking classes, will offer free dental and medical screenings as well as provide books for children.
Watch chef Niklas Ekstedt cook over an open fire pit using only cast-iron pots and tools at his restaurant Ekstedt in Stockholm. Enhancing the flavor of the oven's birch wood smoke, chef Ekstedt adds a finishing touch of burned hay to this dish.
Visit the open air, wood-fired kitchen of chef Drew Deckman in Baja, Mexico. Deckman prepares three live fire dishes: grilled whole sardines with cabbage and smoked tomatoes; grilled quail with black beans and pumpkin seed powder; and striped bass with asparagus, clams and birria sauce.
Learn how to cook a whole lamb over live fire from chefs Stephen Barber and Kipp Ramsey from Farmstead Long Meadow Ranch in California's Napa Valley. They coat the lamb with a rosemary, harissa and vindaloo spice rub and cook it on a rack over a cherry and oak wood fire and they serve it with a chimichurri sauce, potatoes and peppers.
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