Main Course


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The Culinary Renaissance of Pittsburgh, PA

Chef Kevin Sousa is one of the brightest stars bringing some sparkle to Pittsburgh's once-dull dining scene. He chatted with Rico about Steel City's changing tastes.


Celebrating a Feast of the Seven More Sustainable Fishes

On Christmas Eve, Chef Michael Cimarusti channels memories of his Italian grandmother through the kitchen of his fine-dining restaurant Providence to create his take on the feast of seven fishes. He keeps tradition, but modernizes some dishes, with an eye to sustainable practices.


Restoring the Majestic Chestnut

They might be the favorite snack of Christmas song, but native wild chestnut trees that once grew along the east coast have been decimated by blight. Bryan Burhans is the president of The American Chestnut Foundation, an organization solely devoted to restoring the trees to their native habitat.


Crunchy, Crunchy History

Lately, there’s been a veritable explosion of fancy chips: plantain chips, kale chips, soy chips. The current craze inspired Sam Dean to write a history of the chip for Bon Appetit.


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The New Vermouth

While old-school martini-swillers might see vermouth as little more than a flavoring interfering with the purity of their precious gin, a new generation of distillers is reinvigorating the fortified wine.


Retro Restaurants to Remember

Author and nightlife historian Peter Moruzzi toured America’s remaining examples of old school, wood-paneld fine dining to write his new book “Classic Dining: Discovering Mid-Century Restaurants.”


Chef Daniel Boulud Shares Casual Extravagance

Star chef and restauranteur Daniel Boulud has a new cookbook of classic, rustic French fare. If he puts truffles on your potato, we suggest not pushing them to the side.


A Super Bowl… of Vegetables

L.A. restaurant Street is serving up a special Super Bowl Sunday menu…that’s entirely meat-free. What's Game Day without, well, game? Rico finds out.


Nigel Slater and His Sentimental Pans

Nigel Slater is among the most famous and beloved food writers in the world - but, he tells us, he's neither chef nor celebrity.