Bon Appétit (March 21, 2023) – A perfect Peking Duck is maroon in color, with crispy skin encasing juicy, tender meat— and Han Li-Jun, founder and head chef of Chili House in San Francisco, has been in the craft of making it for 3 decades. Watch him break down each step in the intricate process, as demonstrated by his collaborator Chef Han, in serving authentic and traditional Peking Duck.
Chili House SF is an authentic Chinese Food Restaurant located in the Richmond District of San Francisco, California. Our executive chef, Chef Han, has been cooking since 1988 and has had the privilege of serving his cuisine to Chinese Presidents and Foreign Ministers.
For our second annual Food & Wine Drinks Innovators of the Year, we combed the ranks of brewers, winemakers, and distillers to single out the people changing the way we drink. But innovation doesn’t necessarily just mean a new tweak to a process or a new category of alcoholic (or non-alcoholic) beverage.
Greece‘s largest island, Crete, is home of the first European civilization, and, in many ways, it holds the mystery — and secret — of the Mediterranean diet.
Crete checks everything off the list of Greek specialties: wine from centuries-old vineyards that is some of the best in the Mediterranean; olive oil dubbed the “elixir of life” and said to be the source of the high longevity rate; and the infamous cheese, which is so specific, villages have their signature.
Eater – Three-Michelin-starred restaurant Hélène Darroze in London offers its tasting menu at lunch and dinner, meaning nearly all the day’s preparation must be done before noon. The staff at the restaurant prepare dishes like langoustine, grouse wellington, chef’s table octopus, and more.
One of the best things about France is its food. Each region has its own culinary wonders that reflect the area’s culture and history. Join Genie Godula and Florence Villeminot as they embark on a road trip to discover France’s regions through gastronomy.
Their first stop is Normandy. Known for its world-famous beaches and towering monuments – like the Mont-Saint-Michel – the region is also a foodie’s paradise. From the creamy delight that is Camembert to the apple brandy named Calvados, we take you to discover the region of Normandy through its culinary specialties.
“CBS Saturday Morning” co-host Jeff Glor takes a trip to Texas to try recipes featured within “The Big Texas Cookbook.”
The editors of Texas Monthly celebrate the ever-evolving culinary landscape of the Lone Star State in this stunning cookbook, featuring more than 100 recipes, gorgeous color photos, and insightful essays.
When it comes to food, Texas may be best known for its beloved barbecue and tacos. But at more than 29 million people, the state is one of the most culturally diverse in America—and so is its culinary scene. From the kolaches introduced by Czechs settlers to the Hill Country in the 1800s to the Viet-Cajun crawfish that Vietnamese immigrants blessed Houston with in the early 2000s, the tastes on offer here are as vast and varied as the 268,596 square miles of earth they spring from.
In The Big Texas Cookbook, the editors of the award-winning magazine Texas Monthly have gathered an expansive collection of recipes that reflects the state’s food traditions, eclectically grouped by how Texans like to start and end the day (Rise and Shine, There Stands the Glass), how they revere their native-born ingredients (Made in Texas), and how they love the people, places, and rituals that surround their favorite meals (On Holiday, Home Plates). Getting their very own chapters—no surprise—are the behemoths mentioned above, barbecue and Tex-Mex (Smoke Signals, Con Todo). With recipes for über-regional specialties like venison parisa, home cooking favorites like King Ranch casserole, and contemporary riffs like a remarkable Lao beef chili, The Big Texas Cookbook pays homage to the cooks who long ago shaped the state’s food culture and the ones who are building on those traditions in surprising and delightful ways.
Packed with atmospheric photos, illustrations, and essays, The Big Texas Cookbook is a vivid culinary portrait of the land, its people, and its past, present, and future.
MICHELIN Guide – The MICHELIN Guide makes you travel to Estonia to discover the treasures of this country and their products. Following the launch of the first MICHELIN Guide Estonia in May 2022, we take a closer look at this popular Baltic region.
We hear from several of the forward-thinking chefs whose restaurants feature in the first MICHELIN Guide Estonia. They tell us about culinary traditions and classic recipes passed down through generations, as well as the importance of the seasons, foraging and fermentation in Estonian culture. Discover why now is an exciting time to be a chef in Estonia, as the country’s diverse cuisine finally gets the international recognition it deserves.
In the October issue of Discover Germany, Austria & Switzerland we head to Bavaria to discover the German state’s culinary fare. Furthermore, travel writer Stuart Forster delves deeper into the benefits of saunas and explores how Germany and Austria’s sauna traditions hold up to the rest of Europe.
Other topics covered in our latest issue are an interview with soap star Iris Mareike Steen, top seasonal wine picks, modern fashion that reinvents traditional German outfits, including the dirndl, a special focus on one of the DACH region’s most famous breweries,
Germany’s top film production and film processing companies, a look at interior design and architecture trends, the cybersecurity and biotechnology sectors in Germany, and much more.
This month our cover story features Rod and Julie Calder-Potts of Highbank Orchards in Kilkenny, who discuss the highs and lows of running Europe’s only fully organic orchard and apple-based business. They reveal why they finally decided to take the plunge into becoming an entirely organic business and the challenges the move presented.
In spirits, Oisin Davis talks to Justin Green of Ballyhovan House about autumn-inspired spirits as well as the fruition of his new business venture into the glorious world of gin.
Rounding out our issue, for this month’s Secret Restaurateur column, our industry insider deliberates the increasing struggles of running a restaurant and the harsh reality many restaurant owners have and continue to face.
Locust in Nashville is the most perfect restaurant for our time.
Locust is open three days a week, for five and a half hours a day. Two hours are dedicated to lunch; the remaining time is for dinner service. On average, there are about six dishes on the menu, plus the occasional special (or three). The wine list is just as short. It’s hard to define what exactly the restaurant is, but as of right now, the food mostly has a Japanese bent. And on any given night, there might be a heavy metal soundtrack blasting from the open kitchen, with a few chefs head-banging away as they prepare your next dish. Locust is fully, uncompromisingly, and unapologetically itself—which is exactly what makes it so playful and brilliant.