This dish is essentially two ingredients, designed to go together in their absolute prime: sun-ripened English tomatoes and beautiful Cornish crab. With a bowl of buttered new potatoes, it is simply ...

Instructions: Make the pickled shallots: In a small jar or bowl, mix the vinegar, sugar, black pepper and salt. Stir until the sugar and salt are completely dissolved. Add the shallots and cover the ...

3 medium firm-ripe avocados (6 to 7 oz. each), pitted, peeled, and sliced lengthwise 1/4-inch thick 2 kiwis, peeled, halved, and sliced 1/4 inch thick 1 medium mango seeded, peeled, and sliced ...

Combine vinegar, sugar, and pinch salt, stirring until sugar dissolves. Add shallots and stir to combine. Cover and let cool completely, about 30 minutes. The longer these have to sit, the better they ...

We discovered something brilliant about shallots: if you cook them in a bit of oil, they taste almost exactly like onion rings. If you only cook this recipe once (which trust us, won’t happen—you’ll ...

Hugh Acheson is the Canadian-born chef and restaurateur of Empire State South in Atlanta and Five & Ten in Athens, Georgia. He is a judge on the reality cooking competition series Top Chef and an Iron ...

Growing up in Atlanta, Korean-American food writer Eric Kim relished the piping-hot platters of crispy bulgogi — thinly sliced beef, marinated then grilled — at holiday gatherings, including Seollal, ...

Boulud loves to celebrate Thanksgiving in his adopted homeland, but “let’s not kid ourselves,” he says. “Turkey is bland. You need bacon, spices.” His simple oyster recipe puts the focus on the briny ...

Ingredients:12 oz Equal to 3/4 pound or 2 cups – shallots peeled and thinly sliced3/4 cup red wine vinegar1/2 cup water3 Tbsp sugar1/2 tsp pickling salt3-4 sprigs fresh thyme1 Bay leaf1 tsp mustard ...