Potato, Quinoa, and Cumin Hash Browns

A richly flavored version of the classic.

Behind the Swinging Doors

A day in the life of a restaurant kitchen.

Naked Gefilte

A photo essay showing the Passover fish dish made from scratch.

Eat and Get Out

The manipulative techniques of casual-dining establishments

The Art of Criticism

Does your server really want to know what you thought of your meal?

Waiter, There's a Pig's Ear in My Soup

Your chef might be slipping you some offal.

The Day After

What to do with the turkey leftovers?

Destination: Twin Cities Crawl

Well fed and hung over at the 2008 Republican National Convention.

A homemade version from San Francisco’s Firefly Restaurant.

before we order). Any comments? All I see on this board is that the chef left in Nov after a short tenure. If not here then where? This Phila Hound thanks you in advance!

This week’s Chicago Magazine’s Dish column noted that the chef at Farmerie 58 just quit, after the restaurant had been open all of five weeks.

I saw today’s NY Times article and wondered if any chowhounds have visited The River Cafe since Brad Steelman took over? I will be taking my midwestern mother there for her birthday and want to “wow” her with...

that wasn’t what we were looking for. I read a decent review of Brad's in Toronto Life, so we thought we would check it out. Apparently the chef used to work at Mildred Pierce, which we unfortunately only got to visit once...

On Iron chef America Sunday night, Mark Simmons from season 4 was sous chef for Brad Farmerie. They took on Cat Cora in a Maple battle. Mark seemed very quiet and head down and went to work. They ended up smoking Cora.

I am opening a sushi restaurant in South Beach. Anyone have some advice in locating a good sushi chef, I have not had much luck.