After launching box mixes for baked goods, The Cheesecake Factory is releasing bake-at-home versions of its famous brown bread online and in stores.
Butterkäse is an absurdly creamy, fatty German cheese that you need to seek out. Like now. Then put it in grilled cheese, pizzas, or a pot of fondue.
That’s right: Letting meat sit out at room temperature before cooking it is a total game changer. And no, it won’t kill you.
Rubbing honey on the pork before searing guarantees a caramelized crust. Pair that with a lemony endive salad, and you’ve got the ultimate dinner for two.
A molcajete, with its rough edges, is the perfect tool for for cracking spices, making salsas, and more. Here’s how chef Megan Sanchez uses hers.
Salads for breakfast, eggs for lunch, and nut butter on toast anytime is how we want to eat right now.
Paul Bocuse’s influence has spanned generations of chefs, from all over the world. Here’s how chefs are remembering Bocuse on social media.
Warming, easy to make, and packed with enough fiery chiles and ginger to cut through the fog of any bad day. When things go to s***, I make this chicken and rice soup.
A Pacific Bluefin tuna that sold for a record-setting price at Japan’s Tsukiji Fish Market is heading to a New York restaurant this week, but even those willing to pay the price may not be able to taste the premium dish.
The 890 lb. tuna was sold to Hiroshi Onodera for ¥36.45 million JPY, or approximately $323,195 USD. Onodera is the president of LEOC Co. Ltd, which operates the Ginza Onodera sushi chain of restaurants, meaning that the two-Michelin-star outpost in New York City will receive the expensive tuna alongside other high-end locations. Although the tuna costs work out to about $800 USD per pound, the restaurant will not be raising prices to accommodate the choice cuts — bear in mind that lunch at Sushi Ginza Onodera runs from $100 USD to $150 USD, with dinner prices reaching about $400 USD. Furthermore, the restaurant only serves omakase items, which means that it’s up to the chef to decide what is served to whom.
Still, fish fans may consider making the trek to Sushi Hinza Onodera’s Midtown location, just for an opportunity to taste the top-dollar tuna. Would you stop by? Let us know in the comments. In other Japanese food news, Nestle is poised to release a Ruby chocolate Kit-Kat bar, the first of its kind.
The halibut is brined briefly in salt water, which seasons it all the way through and pairs beautifully with herby beans.
Salt Bae fans, are you willing to put your money where your mouth is? The restaurant founded by Nusret Gökçe, better known as Salt Bae, may be part of an IPO package debuting this year.
Billionaire Turkish investor Ferit Sahenk is reportedly considering unifying select restaurants managed by his Dogus Restaurant Entertainment & Management into a separate brand, which would be part of an IPO. Restaurants managed by Sahenk’s company include Gökçe’s Nusr-Et Steakhouse and Japanese restaurant Zuma, which would be spun off into franchises that would issue bonds as part of the offering. Though the company has yet to confirm the rumors, parties close to Sahenk’s Dogus Holding AS claim that the move is already underway and would surface as an IPO in 2019.
Stay tuned for more news as the deal moves forward. In the meantime, New Yorkers can look forward to dining with Salt Bae at his newest Nusr-Et location, which opened today.
On the $50 dinner party menu that feeds 10 friends (with leftovers!): Cider-braised pork shoulder with butternut squash, a crunchy salad, and creamy kimchi dip.
Bone-in pork shoulder is one of the least expensive, party-friendly animal proteins you can buy. This recipe will feed 10—with leftovers!
If the combination of cream cheese and kimchi sounds crazy to you—well, it’s crazy good. Lovers of sour cream and onion dip, this one’s for you.
This simple cabbage salad recipe is packed with herbs that make it taste super fresh and green—and it’s perfect for a crowd.
In this easy roasted salmon recipe, you stash the fish in a parchment paper packet on a bed of caramelized onions and delicious green olives.
You should be cleaning with vinegar. Use white vinegar to disinfect cutting boards, make stainless steel pans sparkle again, and more.
Castelvetrano olives appeal just as much to the olive hater as they do to the olive enthusiast. If you don’t already know, get yourself involved.
This appetizer is so fast and easy, you can have it ready within 10 minutes of walking in the door, groceries in tow.
Lindsay Maitland Hunt, author of the cookbook Healthyish, (no relation to our site!) writes: “I absolutely LOVE banana bread, but so often it’s as sweet as a cake and too oily. That’s good for special occasions, but for weekday mornings, I want a slice that feels mostly wholesome. That’s the ‘ish’ in Healthyish.”