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Chefs and Restaurants
Chefs on the Move: Midwest News
From The Editors
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This Restaurant Is a Platform for Reconstructing Native Foodways
Caroline Hatchett
Brooklyn’s Theodora May Be Small, But It Has Firepower
Caroline Hatchett
Chefs to Watch Liu Fang and Eric Valdez Share Their Signature Dishes
Liz Grossman
BLOGS
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Ask Jon: Sous Vide Wings. Stupid or Brilliant?
Jonathan Deutsch
Ask Jon: Should Influencers Tip on Comped Meals?
Jonathan Deutsch
Love Is a Many Splintered Thing: A Passion for Wood-Fire Smoking
Aaron Fletcher
Magazine
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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
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How Tomer Blechman Controls the Fiery, Flavorful Joy of Theodora’s Charcoal Oven
Restaurants Raise the Bar on Holiday Gifts
CHEFS/RESTAURANTS
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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
Kale Tabouli with Delicata Squash and Apples
Kabocha Squash and Grilled New Onion Salad with Yogurt, Pomegranate, and Almonds
Shredded Heirloom Butternut Squash Salad
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: Sous Vide Wings. Stupid or Brilliant?
Ask Jon: Should Influencers Tip on Comped Meals?
Love Is a Many Splintered Thing: A Passion for Wood-Fire Smoking
What I Learned While Taking a Two-week Crash Course in German Bread Baking
So Your Staff Wants to Unionize, Here’s Why That’s a Good Thing
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