Dry-Aging, Whole-Animal Butchery, and Tons of Meat | Prime Time MarathonLet’s look back at our favorite moments of Prime Time. Follow butchers Ben Turley and Brent Young of the Meat Hook in NYC as they embark on a journey to find some of the country's best meaty dishes. Watch the best episodes of the popular series in this 2-hour marathon. 00:00:00 Burgers made from nambu cast iron — featuring sushi master Masa Takayama of Tetsu 00:06:50 Beef porchetta 00:15:18 Eye of round steak 0...
Why Michelin-starred Le Bernardin pounds its tunaChef Eric Ripert is not interested in making food for Instagram. Since joining Le Bernardin in 1991, the world-renowned chef has been solely focused on cooking dishes for the palate with the freshest ingredients possible. In fact, 90 percent of ingredients arrive on the morning of service. While the menu at the three-Michelin-starred French restaurant constantly evolves, seafood remains the highlight, with luxurious dishes featuring tuna, ...
This three-Michelin-starred restaurant doesn’t do it for the ‘gramNYC’s three-Michelin-starred Le Bernardin doesn’t do it for the ‘gram, it’s all about the taste. Every dish is consistent in flavor, texture, and presentation—including the halibut. While the halibut dish looks simple, much thought, time, and work go into the bourguignonne sauce. Because the sauces are so complex, the French restaurant has a whole station dedicated to making them. “The sous chef is a manage...
Hot take — soy sauce belongs on pizza
This Brooklyn pizza guy stays true to the New York style at slice shop Lucia PizzaSalvatore Carlino is a straight-up Brooklyn pizza guy, and at his slice shop Lucia Pizza, he stays true to the traditional New York style. As the son of pizzeria owners, a lot of the techniques he uses were taught to him by his parents. Keeping things fun and (most importantly) approachable, Carlino proudly serves delicious pies like fresh clam and his family’s signature vodka sauce pizza.
$38. That’s how much the fried chicken bucket at NYC’s Coqodaq costs.While that may seem steep for fried chicken, a lot of love and care — and multiple rounds in the fryer — go into getting the perfect crispy bite. Served with Korean banchan, condiments, and noodles, “The Bucket List” is this hot new restaurant's signature dish. Seven years after opening Cote, the first Michelin-starred Korean barbecue restaurant, Simon and SK Kim are trying to replicate their success with f...
How Legendary Chef Eric Ripert Runs One of the World's Best Restaurants — Mise En PlaceChef Eric Ripert is not interested in making food for Instagram. Since joining Le Bernardin in 1991, the world-renowned chef has been solely focused on cooking dishes for the palate with the freshest ingredients possible. In fact, 90 percent of ingredients arrive on the morning of service. While the menu at the three-Michelin-starred French restaurant constantly evolves, seafood remains the highlight...
Can you turn Korean fried chicken into a fine dining dish?Seven years after opening Cote, the first Michelin-starred Korean barbecue restaurant, Simon and SK are trying to replicate their success with fried chicken. Follow the duo from the test kitchen, where the chefs perfect their frying methods, to their soft opening, where they served the signature $38 fried chicken bucket with Korean banchan, condiments, and noodles.