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Chefs and Restaurants
Chefs on the Move: Northeast News
From The Editors
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Tell a New Story with Your Shrimp Cocktail
Liz Grossman
This Restaurant Is a Platform for Reconstructing Native Foodways
Caroline Hatchett
Brooklyn’s Theodora May Be Small, But It Has Firepower
Caroline Hatchett
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
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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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Five Ways to Rethink Your Shrimp Cocktail
How Tomer Blechman Controls the Fiery, Flavorful Joy of Theodora’s Charcoal Oven
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
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Flaky Tomato-Spinach-Feta Rolls
Char Siu Duck Bun with Furikake and Foie Butter
Pastelitos de Picadillo
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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