Inspectors recently visited Escobar, Mr. Chainz’ new tapas restaurant, and discovered that everything was decidedly not “fresh as hell,” especially the meat and dairy products.
Critics of Rayo’s proposal (at least the ones willing to write on local news stations’ Facebook pages) are balling their tiny fists and saying that tacos ain’t ‘Merican the way that chili is.
“For me, cooking is an art form,” says chef Atsushi Tanaka of Paris restaurant AT. “I need design. I need my food to be beautiful and tasty at the same time.”
Australian chef Sandy Ho broils, roasts, and then mashes whole potatoes for a crispy, rustic twist on the classic side dish.
Oven-roasted tomatoes and anchovies pack this two-step salad recipe with seriously huge flavour.
Pepper grower Noah Robbins says the “heatless habanero” is a “real mindfuck”: “Your taste buds brace for the heat, but it never comes.”
The fondant-filled Creme Egg is encased in chocolate sponge, before being rolled in melted chocolate and sprinkles.
According to new figures from market analysts Kantar Worldpanel, UK sales of shop-bought pizza have risen to almost £1 billion. Bottom line: you probably eat a lot of frozen pizza.
Dumplings are great. Crêpes are great. The combination of the two? We will let you be the judge.
“Culture, art, music, history, heritage—that’s not at the forefront of people’s mind when we hear the word ‘Iraq.’”
It’s a combo for the ages.
Emmenthaler is the Everybody Loves Raymond of all cheeses: it’s God-awful, and yet people seem to really like it. Holes are normally considered a sign of a defect in the cheese-making process, but with this stuff, it’s the opposite.
Tomato, pork cheek, and wine-braised pollo all romana can be on your table in half an hour.
“I felt that the sandwich in Britain needed a bit of help, so I tried to put as much culinary effort into making a sandwich as most people would put into a restaurant main course.”
It starts with zesty lemon buttermilk waffles and a creamy lemon curd, then hits it with a fresh blueberry compote and honeyed whipped cream. Hubba, hubba.
Inspired by the sesame noodles at Han Dynasty, this bucatini with spicy toasted-almond pesto will make your night into a creamy pasta dream.
Pastry chef Calum Franklin’s decorative pie lids, intricate beef Wellington casings, and beautiful lattice work have earned him a cult following both on social media and with diners at his London restaurant.
This San Franciscan classic packs a big, boozy, citrusy punch.
The Francesinha is essentially Portugal’s answer to the toastie—thick slabs of bread stuffed with various meats and covered with sauce and cheese—but chefs are reluctant to share their techniques.
The all-in-one breakfast and caffeine fix!
“The quality of British meat is exceptional and we’re the best farming nation,” says Sean Cannon, co-owner of charcuterie bar Nape. “So therefore, we should be able to make the best charcuterie in the world.”
It took three cars and ten members of staff to deliver the rapper’s pizza order after a recent performance in Manchester.
Japanese eel dish unagi can be toxic if not cooked correctly, so many chefs simply buy it pre-made and microwave before serving. Not at Umezushi, a tiny restaurant behind Manchester Victoria station.
Even if you just end up filling a bank vault to the brim with this stuff and getting your Scrooge McDuck on, we guarantee Ox’s miso-lemon dressing will change your life for the better.