Shaun Pett

Latest

Chef Jill Mathias, seen through the kitchen window at Charleston’s Chez Nous.

Best Thing I Ate This Month: Springtime Artichokes at Charleston’s Chez Nous

Mar 30, 2021 11:23 AM

Travel

Roasted Parsnips with Horseradish Mayonnaise

Winter Produce Guide: Parsnips

Mar 28, 2021 5:15 PM

Content

Cider-Braised Red Cabbage

Oct 26, 2021 12:14 PM

Recipes

Lemon-Infused Spaghetti with Oil and Provolone

Lemon-Infused Spaghetti with Provolone

Oct 26, 2021 12:12 PM

Recipes

Afghan-Style Cauliflower with Tomato Sauce (Gulpea)

Oct 26, 2021 12:10 PM

Recipes

A Toaster Worthy of Your Precious Counter Space

Oct 26, 2021 11:15 AM

Shop

Raise a Toast to the Best Highball Glasses

Oct 25, 2021 4:55 PM

Shop

The Best Pizza Peels for Making Restaurant-Style Pies at Home

Oct 25, 2021 1:40 PM

Shop

Parmesan-Crusted Halibut with Broccoli Rabe and Mashed Potatoes

Oct 22, 2021 10:42 PM

Recipes

Brazilian Fish and Coconut Milk Stew (Moqueca)

Oct 22, 2021 10:35 PM

Recipes

Carnitas Tacos (Michoacán-Style Braised Pork Tacos)

Oct 22, 2021 10:26 PM

Recipes

These Cool Local Bottle Shops Champion Unorthodox Winemakers

Oct 22, 2021 4:26 PM

Food

Featured by Shaun Pett

By Shaun Pett Mar 28, 2021

Travel

It’s Not Fusion, It’s Mestizaje

Chefs Norma Listman and Saqib Keval are searching for new ways to cook at Mexico City’s Masala y Maiz

Masala y Maiz owners Saqib Keval and Norma Listman

By Shaun Pett Mar 28, 2021

Travel

Culinary Migrations: Puebla to Philadelphia (and Back Again)

After living and working for years in Philadelphia, a group of cooks from Puebla, Mexico, have returned home to infuse new life into their village’s restaurant scene.