Widely known for his mastery of live-fire cooking, with deep expertise in steak and seafood grilling, chef John Manion was ...

Chef John Doherty at Black Barn, a restaurant that serves upscale American cuisine in a barn-inspired space. STEPHEN YANG John Doherty, former longtime top chef at the Waldorf. So where did he learn ...

Cooking can be fun, but when you’re confronted with the eternally irksome “What’s for dinner?” quandary every night, feeling inspired is easier said than done. If you’re stuck in a dinner rut, meal ...

If you're like us, you crave the classic comfort food recipes—pot roasts, fried chicken, meatloaf, shrimp and grits, and chicken noodle soup. We don't just love devouring them; we love discussing them ...

A line cook at the time at Gibson’s Steakhouse in Chicago, Ledford approached the executive chef, Russell Kook, a runner-up on the Hell’s Kitchen in the eighth season of the hit TV show. “Make me a ...

On his culinary quest that has included two James Beard Awards and countless “best of” restaurant mentions, chef Gavin Kaysen has amassed an impressive list of mentors: Daniel Boulud, Thomas Keller, ...

Slow-cooked beef Brisket has never tasted so good. Sliced thin and stacked on a hoagie roll, you almost don't need the au jus. Almost. 1) Cut beef Brisket Flat Half into 3 to 4 pieces. Heat oil in ...

"My favorite potato side dish—mashed potatoes—topped with my other favorite potato side dish, potatoes au gratin," says Chef John, calling this recipe "a whole new exciting way to eat potatoes." ...

To continue reading this content, please enable JavaScript in your browser settings and refresh this page. Preview this article 1 min Bragg is a graduate of Le Cordon ...

Add Yahoo as a preferred source to see more of our stories on Google. This classic au jus recipe will play an important role in any meat eater's repertoire, especially if you're hosting a holiday ...