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Chefs and Restaurants
Chefs on the Move: Western News
From The Editors
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Three Years After Transforming His Health, Chef Eric LeVine Takes on a Marathon
Liz Grossman
First the Cronut, Now French-Milled Flour
Caroline Hatchett
Tell a New Story with Your Shrimp Cocktail
Liz Grossman
BLOGS
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Ask Jon: What’s the Best Way to Interview a Line Cook?
Jonathan Deutsch
Three Years Ago, I Prioritized My Health. This Month, I Ran a Marathon.
Eric LeVine
How Does Dominique Ansel’s French Pastry Flour Perform in a Bake?
Martin Sorge
Magazine
See more articles from the current issue
Celebrating 10 Years of Chefs to Watch
Geoff Davis Gets Back to His Roots at Oakland’s Burdell
CHEFS/RESTAURANTS
SEE MORE CHEF SPOTLIGHTS
Phillip Esteban Is Building a Restaurant Group with a Rice Bowl Base
From Fine Dining to Baseball: Julie Elkind’s First Season as The Mets Exec Pastry Chef
Food
See more Trending now
Five Ways to Rethink Your Shrimp Cocktail
How Tomer Blechman Controls the Fiery, Flavorful Joy of Theodora’s Charcoal Oven
CHEFS/RESTAURANTS
SEE MORE RESTAURANTS
Denver’s Tocabe Supports a Nonprofit and Builds Indigenous Food Systems
How Tomer Blechman Controls the Fiery, Flavorful Joy of Theodora’s Charcoal Oven
RECIPES OF THE WEEK
See all recipes of the week
Doraditos
Beef Empanadas
Sweet Potato Huancaína
Drink
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Introducing Your Guests to En Rama Sherries and an Evolving Region
Lobster Goes From Tail to Glass for This Briny Martini at Nashville’s Tiger Bar
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Ask Jon: What’s the Best Way to Interview a Line Cook?
Three Years Ago, I Prioritized My Health. This Month, I Ran a Marathon.
How Does Dominique Ansel’s French Pastry Flour Perform in a Bake?
Ask Jon: Sous Vide Wings. Stupid or Brilliant?
Ask Jon: Should Influencers Tip on Comped Meals?
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