From Caprese with burrata to smoky sardines and grilled peaches, chef Stefano Secchi shares a simple, flavor-packed menu for celebrating Italy’s summer holiday.
Chefs across the country are turning tuna butchery into a theatrical event, drawing crowds for all-you-can-eat omakase and a front-row seat to the action.
From his za’atar man’oushe at Ladyhawk to his bucket-list table at Somni, Top Chef Middle East winner Charbel Hayek opens up about favorite meals, fine dining, and the flavors and moments that have shaped his culinary journey.
