Jump to navigation
Please
Login
or
Subscribe
User login
E-mail
*
Please enter a valid email address.
Password
*
Create new account
Request new password
Forgot your password?
Search form
Search
Menu
Search
Home
Food
Chefs
Blogs
Recipes
Drink
Magazine
Resources
Magazine
The Best Steakhouses Rethink Everything
Recent Issues
Check out other past issues
The Bones Issue
Chefs to Watch 2024
The Experience Issue
The Longevity Issue
The Wasted Issue
The Friends & Family Issue
Victoria James Wants You to Mix Up Your Wine Order
Wagyu is an Overnight Sensation 30 Years in the Making
Supper Clubs are Ready for Prime Time
This Pop-Up Shines a Golden Spotlight on Bone Marrow
Actually, Caviar is Better on White Bread
Vietnamese, Thai and Korean Flavors Modernize Tartare
Chefs Share Their Ride or Die Steakhouses
These Updated Steakhouse Salads are on the Cutting Wedge
Recipes from this issue
See all the recipes from the current issue
Caviar Sandwich
Beef Tartare
Laarb
Don't Call it a Comeback...Martinis Still Reign Supreme
These Chefs are Keeping Chicago's Meaty Reputation Strong
How Worcestershire Sauce Conjurs up Dark Magic
Steakhouse Dessert Trays Lighten Up
Leigh Omilinsky is Rebalancing Dessert
Angie Mar Doesn't Care About Your Steakhouse Traditions
Update Your Surf and Turf with 'Nduja, Scallops and Octopus
Get Creative With These Carpaccios
At This Portland Steakhouse, Protein is Not the Priority
Why We Love the Retro-Chic Dining Cart
A New Taste for Old Meat
Japan's Stand-Up Steakhouses Adapt to American Habits
How The Bear and Star Stays Rooted to the Ranch it Calls Home
Here’s the Beef: Wet- vs Dry-Aging?
More headlines from this issue
Here are Seven Essential Steak Cookbooks to Add to your Shelf
Subscribe Now
Don’t miss Plate’s weekly newsletters! Subscribe here:
Email
*
Blogs
Recipes
Chefs
Sort by
Relevance
Most Popular High To Low
Most Recent
Alpha
Order
Asc
Desc
Recent Blogs
Ask Jon: Can I Reuse or Donate Cheese and Charcuterie Leftover on a Board?
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?
Food Cost
Food Cost
Price
Price
Ingredient
Bacon
Batters/Breadings
Beef
Beer
Cheese
Chicken
Chocolate
Dairy
Duck
Eggs
Fish
Fruit
Game Meats/Poultry
Greens
Ham
Lamb
Marinades/Brines/Rubs
Nuts
Pasta
Pork
Potatoes
Rice/Grains
Sauces/Condiments
Sausage
Shellfish
Soy
Spice Mixtures/Pastes
Turkey
Vegetables
Wine/Liquor
Cuisine
American Regional
Australian/New Zealander
British/Irish
Cajun/Creole
Caribbean
Chinese
Contemporary American
Eastern European
French
Greek
Indian
Italian
Japanese
Korean
Latin American
Mexican
Middle Eastern
Moroccan
PIzza
Scandanavian
Southeast Asian
Spanish
Swiss
Dietary Considerations
Gluten-Free
Vegan
Vegetarian
Course
Appetizers/Hors D'oeuvres
Beverages
Breads
Desserts
Garnishes
Intermezzos
Main Dishes
Salads
Sandwiches
Side Dishes
Soups
Daypart
Breakfast/Brunch
Lunch
Dinner
Snacks
Preparation Method
Steam
Smoke
Simmer/Poach/Boil
Sauté/Stir-Fry
Freeze
Cure
Braise
Fry
Grill/Broil
Raw
Microwave
Marinate/Brine
Bake/Roast
Sort by
Relevance
Alpha
FID
Menu Price Low To Highest
Menu Price High To Low
Food Cost High To Low
Food Cost Low To High
Number of views
FiveStar Rating
Sort by
Relevance
Most Popular
Alpha
Most Recent
Order
Asc
Desc
Click below for an alphabetical list of chefs by last name
A
B
C
D
E
F
G
H
I
J
K
L
M
N
O
P
Q
R
S
T
U
V
W
X
Y
Z
