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Challenge
48H 48MIN
Cured Spotted Sardines with Salsa Verde
Chef Doug Psaltis’s cured sardines reflect the Basque influence behind Asador Bastian, combining precise curing with bright, herb-driven salsa verde and smoky pimentón oil. The dish balances richness and acidity, anchored by the txuletón-driven...
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Sardines
Doug Psaltis 2
Medium
1H 15MIN
Batenjan
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Batenjan 3
Charbel Hayek 2
Charbel Hayek 2
Inside the Kitchen: Seven Questions with Chef Charbel Hayek of Laya and Ladyhawk
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Laya Spread
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Laya
Los Angeles, United States
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Laya Spread

Laya

Los Angeles, United States
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Ladyhawk Spread
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Ladyhawk
West Hollywood, United States
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Ladyhawk Spread

Ladyhawk

West Hollywood, United States
What's for Dinner Cover
Journalist Paul Feinstein.
David Nayfeld’s Cookbook Isn’t Trying to Impress You—It’s Trying to Help
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Justin Cogley's Carrot Dish
Why These Award-Winning Chefs Are Pairing Champagne with Carrots
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Michael Rafidi 2
Forged by Fire: How Michael Rafidi Is Reimagining Palestinian Cooking
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On the line dinner
Flipping the Script: NYC Line Cooks Get a Night Off—and a Seat at the Table
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Challenge
2H 15MIN
Paneer Katli with Green Tomato Korma
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Paneer Katli
Chef Sujan Sarkar 2
Osteria Mozza's Orecchiette with Sausage and Swiss Chard
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Osteria Mozza DC
Washington, United States
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Osteria Mozza's Orecchiette with Sausage and Swiss Chard

Osteria Mozza DC

Washington, United States
Chef Sujan Sarkar 2
Inside the Kitchen: Seven Questions with Chef Sujan Sarkar of Indienne
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Chef Sujan Sarkar 2
Sujan Sarkar Is Redefining Indian Fine Dining—And Building a Culinary Legacy Along the Way
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Challenge
2H 30MIN
Toasted Ponk and Avocado & Ponk Bhel With Buckwheat Kakra
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Toasted Ponk and Avocado & Ponk Bhel with Buckwheat Kakra
Chef Sujan Sarkar 2
Del Mar Wine + Food Festival
Everything to Know About the 2025 Del Mar Wine + Food Festival
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Purslane 2
Kiki Aranita
Trend to Table: How Purslane Went from Sidewalk Nuisance to Fine Dining Darling
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