Katz's Pastrami sandwich from new restaurant, The Shop in Midtown.
Malfatti al Maialino - Pasta dish made with pork, fresh eggy pasta and arugula from Maialino in NYC.
The Smoked Meat Sandwich at Mile End in Boerum Hill, Brooklyn.
Pan-Seared Scallops with Pancetta, Peas, Cipppolini Onions, Cumin-Carrot Sauce from Bergamot in Cambridge, MA
is it possible to make *really good* whole wheat pancakes? apparently...Country Gourmet's recipe
Spiced Alaskan Sweet Shrimp a la Plancha, English Pea Agnolotti, Mint Yogurt Sauce, Tendrils, Almonds, originally from North Pond in Chicago. Recreated by Stephen Hamilton
The recipe for Michael's Restaurant's incredible, mind-blowing Cobb! Chock full of everything you could want, this is a salad that satisfies.
Buger at Unami Restaurant in Los Angeles
A visual feast at Williamsburg's Fatty Cue.
Mackerel cru. A broth of cherry blossom & cured plum. A photo essay at Saison's fine dining kitchen.
Restaurant Style Fried Rice!
Spicy Pork Miso Ramen, courtesy of Santouka in San Diego. Heaven in a bowl...
Gyutan - Grilled beef tongue nigiri with fish caramel and maldon salt at Uchiko in Austin, TX.
Spectacular duck with caramelized fennel -- from a chef who was just named one of Food & Wine magazine's top toques of the year.
A review of The New Asian Village in Edmonton, Alberta, "the ultimate in East Indian Cuisine".
Mae Un Tang (Korean Seafood Stew) at LA's Genwa
Duck confit ravioli with light earthy broth, topped with fresh spring asparagus. Recreated and photographed by food photographer Stephen Hamilton.
Indian carrot halwa.
Soft and succulent ox tongue at Ju-Rin
Vegetable soup with foraged nettles and wild garlic
Pine nut and lemon cream tart at Maialino, New York.
Neal Fraser's Sautéed Day Boat Scallop at Grace's Final Dinner Service
Four-Spiced Egg en Cocotte adorned with Wild Chive Flowers - one of the beautiful courses served at Paris' 3 Michelin-starred L’Arpège.
Izakaya in Tokyo, using the freshest and seasonal ingredients
Apple & Yuzu Martini at Tokonoma Shochu Lounge & Bar, Surry Hills, Sydney Australia.
Capriole goat cheese pizza: La Quercia prosciutto and Three Sisters Garden pea shoot tendrils w/ apple. Originally from Prairie Fire in Chicago.
WP24: "Szechuan Style" American Wagyu "Kobe Style" NY Sirlon from Snake River Farms "Au Poivre" - Smoked Chili-Shallot Sauce, Scallions, Cilantro, "La You" Hot OIl
Pan Seared Alaskan Halibut, Heirloom Tomatoes, Ricotta Salata, Arugula, Basil Vinaigrette
Huminta, a Bolivian specialty. Think: corn bread meets soufflé, with a lovely cheesy topping.
Breakfast dumplings from The Four Seasons, Shanghai
Roast pork loin with Beluga lentils topped with crispy bacon, candied apples, and a brown butter apple sauce, originally from Longman & Eagle in Chicago.
Sunway restaurant in Richmond B.C. makes the best Taiwanese street food ever! Here's deep-fried chicken with basil.
MasterChef challenge using famous Sydney Quay chef - Peter Gilmore's garlic custard recipe!
A short, to-the-point tutorial on how to make Pad See-Ew the way they do in Thai restaurants. Professional demo (VDO) is included.