plate-deconstruction

The only thing better than a video of famed Philly chef Michael Solomonov making one brussels sprouts recipe is him making two recipes.

Scott Conant's version of Caesar salad is much more complex than what you'd expect from this classic dish. Watch him go to the next level in this new video.

In the latest video in our Plate Deconstruction series, we meet chef Dan Kluger at his recently opened Loring Place to see how he makes a popular salad.

At Massoni, his new Italian restaurant in Manhattan, Dale Talde steams whole orata, then uses an unusually global array of flavors to jack up the fish dish.

It's hard to believe, but Joey Campanaro's intimate and charming West Village restaurant the Little Owl recently celebrated its 10th anniversary. What's the secret to its longevity and success? It could be the unfussy, unpretentious seasonal cooking. Or the corner location in a landmarked New York City building. Or, you could argue, it's the meatball sliders,…

Missy Robbins has an instant hit on her hands with her new restaurant in Williamsburg, Brooklyn. Located in a former auto body shop that's been given a minimalist design makeover, Lilia features a menu of irresistible pastas, grilled meats and seafood. One of the standout dishes is grilled clams with Calabrian chili and bread crumbs, a…

Artfully plated food really does taste better, as suggested in a recent Oxford University study. In the test, men and women were presented with salads made with identical ingredients, plated either normally, "neatly" with separate components or in the likeness of Wassily Kandinsky's Painting Number 201. As you may have guessed, diners preferred the Kandinsky-themed…

When we are short on time and need only a few small sheets of pasta, we use packaged fresh. Don’t think we’re slackers not to make our own — the packaged is just right for a quick dish like this one.