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Chef Danny Lledó had only just opened his restaurant Xiquet and reopened his Slate Wine Bar when the Covid-19 restaurant shutdown came. That was helpful only in that his spaces were new-kitchen clean and he’d already been understaffed, so he had…

I spoke with Alon Shaya about two weeks into the government Covid-19 shutdown of non-essential businesses. At Safta in Denver, he was juggling trying to figure out how long he could keep furloughed staff on health insurance and organizing to put out…

This classic Italian meringue buttercream takes a bit of getting used to, but once you have the method down it's an incredibly reliable frosting, perfect for piping and layering into cakes. A digital thermometer is recommended if you can get your…

Editor's Note: Plate is making coverage of the coronavirus available to all readers. Find more articles here. I met Floyd Cardoz the way I meet most chefs—formally interviewing him in the dining room of his restaurant. In 2012, that restaurant was…

Over the last decade, I’ve interviewed chefs in empty dining rooms, basement offices, bustling kitchens, city markets, and at packed tasting events. I’ve dined with them and drank with them and befriended them and loved a few of them. We share a…

It takes constant vigilance to understand which foods are safe for Celiac disease or a gluten intolerance. And, when cooking or ordering catered gluten-free meals, the list of foods to avoid may seem daunting. Gluten can sometimes pop up in…

The Reimagined Steakhouse Issue In an era of restaurant concepts ranging from the sleekly minimal to the hyper-complicated, the steakhouse offers comforting dessert parameters: there’s the cheesecake box, the crème brûlée box, the chocolate layer…

Another popular appetizer, rellenos de papa, combines a mashed potato croquette with picadillo or ground beef or pork seasoned with sofrito. Onions and cheese might make their way into the mix, too. No matter the preparation, rellenos de papa are…

The BonBonerie in Cincinnati's O'Byronville neighborhood is one of those local bakeries that inspires nostalgia even if you've only been in a hand full of times. Two extended cases of fruit-studded scones, gigantic cookies, layer cakes, bright-pink…

With so many ports on the water bringing in bananas to South Carolina, banana pudding is especially beloved here. But for a side (so loved it’s often a main), go for the dish South Carolina-born chef Elliot Moss of Buxton Hall Barbecue tells Food…

Classic French food is making a huge comeback in the United States. American favorites like waffles and barbecue will never fall and new global trends are taking root daily, but it’s time to get reacquainted with fancy French dishes — this time with…

Curious about the “golden lattes” cropping up on cafe menus? These sunset-hued stunners take inspiration from Ayurvedic medicine, which promises anti-inflammatory benefits from ingredients like ginger, cinnamon, honey, and almond milk. Fast track…

In Thailand, curry means paste. Pressed aromatic chilies, garlic, coriander root, ginger, lemongrass, kaffir lime rind, and shrimp paste add punch to dishes in a snap. Often served with bamboo shoots, baby eggplant, string beans, bell pepper, and…

“I dig these. I’m with you on this.” Thus started my interview with Chef Niki Nakayama of n/naka for Plate Magazine’s The Japanese Influence issue. Nothing thrills me more than shooting interview questions over to a chef and getting that kind of…

“I dig these. I’m with you on this.” Thus started my interview with Chef Niki Nakayama of n/naka for Plate Magazine’s The Japanese Influence issue. Nothing thrills me more than shooting interview questions over to a chef and getting that kind of…

Chicago’s Chef Jonathan Zaragoza makes classic Mexican cuisine no one can seemingly get enough of. Seriously–everybody loves this guy. On top of being a 2018 Starchefs Rising Star and one of Plate Magazine’s 2018 Chefs to Watch, I’ve written about…

The building at 102 Franklin that houses All Good Things, the new craft food market in Tribeca, hasn't seen much food action in its time. Since 1947 it housed Freund, Freund and Co., Inc, a ticks and tickings company that supplied to the booming…

Note: First Looks give previews of new dishes, drinks, and menus we're curious about. Since they are arranged photo shoots and interviews with restaurants, we do not make critical evaluations or recommendations. We're big fans of Maialino—Ed recently…

Note: First Looks give previews of new dishes, drinks, and menus we're curious about. Since they are arranged photo shoots and interviews with restaurants, we do not make critical evaluations or recommendations. "As a cook I'd just get into ruts. The…