Cocktail Party (1)
Chef Jean-Georges Vongerichten created this intensely flavorful contemporary satay.
This kafta recipe is adapted from Annia Ciezadlo's Day of Honey (Simon & Schuster, 2011).
This is one course in a "beef seven ways" dinner.
While visiting a ryokan, a traditional Japanese inn, on the outskirts of Tokyo, owner and chef Sakamoto Shinichirō shared this recipe with us.
Here's a unique way to enjoy the rich, fatty marrow from beef bones.