recipes

Cardrona Merino Lamb, Central Otago style

How to Make: Slow-Roasted Lamb Shoulder

The award-winning bistro at Amisfield winery cooks up a dish that speaks to the quality of local produce of Central Otago, New Zealand.

The New Zealand Issue
From Award-Winning Chef Jamie Bissonnette

The Dish: Elevate Your Gameday Wings

For Super Bowl XLIX, we asked one of our favorite chefs, Jamie Bissonnette, to show us how to cook a crowd-pleaser. Here's his easy recipe for sweet and tangy chicken wings.

Hint: it involves flying fish roe

Montreal Meets New York, in a Bagel Shop

We get three bagel sandwich recipes from Black Seed Bagels in NYC, where they combine New York and Montreal styles to build the king of donut-shaped foods.

Brain-rattling bacon from The Forge in Miami

Recipe: Jamaican Jerk Bacon

Bacon doesn't need to be fixed. And so it's with some reluctance that we offer a recipe for making your own bacon, particularly one that requires two days, five different cooking techniques and more than ten ingredients. But once you've tasted chef Christopher Lee's Jamaican jerk bacon with tropical salsa at The Forge in Miami, Florida, you'll be spending plenty of quality time with swine belly and Jimmy Buffet's fifteenth album, Floridays.

In the Kitchen with Chef Hervé Malivert

High Pressure: Cooking Sous Vide with a Master

We’ve come to the ICC in New York specifically to meet with Malivert, a native of the Rhône region of France and the man who oversees anything having to do with centrifuges and liquid nitrogen. His knowledge of food and cooking is apparent. He’s both professor and craftsman, dressed in a crisp white uniform and tall chef’s toque, presenting eloquently about sous vide cooking while simultaneously demonstrating.

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