Margo Schachter
Journalist
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Salted cod and stockfish now appear on starred restaurant menus and the Skrei cod season gets off to a start, taking white fish to a new level.
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Chef Einat Admony draws from the seder plate to create a modern, approachable menu rooted in tradition, symbolism, and vibrant flavor.
From Los Angeles to Brooklyn, operators are finding success by balancing hospitality, pricing, and a steady base of regulars.
Chef Danny Lledó shares a Valencian-inspired three-course menu, anchored by a rustic duck paella and tips for getting the rice just right.
Facing rising costs and shifting habits, chefs across the country are embracing smaller dining rooms as a way to balance sustainability, intimacy, and experience.
What started as a rule-breaking restaurant in Los Angeles grew into a broader shift, reshaping how a new generation approaches Indian food and identity.