Richard Blais is on the phone from Atlanta, talking plating. "It's not that I don't care how my food looks. I just think that sometimes chefs get caught up in putting plating first — that can go against creating great flavor," he tells us as he's getting ready to head out to promote his new book, Try This At Home: Recipes From My Head To Your Plate. ...
A classic New Orleans sandwich in slider format
Sep 20, 2013 11:00 am
Welcome back oysters and dive into watermelon
Sep 12, 2013 9:15 am
Here's a useful little specialty tool worth owning
Sep 4, 2013 1:30 pm
Oysters get a badass little makeover. Bacon time!
Jul 31, 2013 2:00 pm
Beaded bivalves from the Top Chef: All Stars winner
Mar 14, 2013 9:31 am
Hitting the Gulf for responsible aquaculture
Mar 7, 2013 9:03 am
A look at the struggling sugary soft drink world
Why the NY Times review of Sushi Nakazawa matters
Easy, healthy, flavorful fish dish ideal for winter
Chef Tadashi Ono offers his master recipe
A simple pressed sandwich with a lot of flavors
Little need for words with this artsy cookbook
Cookies, champagne, clementines, wings: hacked.