Julie Harans
8 & $20: Lamb Burgers with Lemony Yogurt-Caper Sauce and a Roussillon Red
A bright, brine-spiked spread balances out this rich patty, paired with a medium-bodied …
Chef Departs Grand Award Winner Canlis for New Venture
As Brady Williams leaves the Seattle restaurant to open his own, Canlis begins the search …
Women Sommeliers Power the Profession’s Future
What's it like being a female in the male-dominated sommelier world? Women wine pros around …
Valentine’s Day Dining at Home: Chef Nina Compton’s Spice-Crusted Pork Belly
The New Orleans restaurateur shares her recipe for peppery pork, served with celery root …
Major Food Group’s Carbone Comes to Miami
The group behind Grand Award winner the Grill in New York brings its famed Italian …
8 & $20: Crispy-Skin Salmon with Creamy Cauliflower Puree and White Burgundy
A trusty technique adds texture to seared salmon, served with a silky-smooth side and a …
Wine Country Restaurants and Wineries Get Relief as California Lifts Ban on Outdoor Dining and Wine Tasting
Business owners in Napa and Sonoma argued that banning outdoor dining and tasting to bring …
8 & $20: Cheesy Pesto-Chicken Meatballs with Vermentino
Mixed with a basil-based sauce, these juicy meatballs are blanketed in melty mozzarella and …
World Central Kitchen Activates All-Night Operation After D.C. Capitol Attack
“I don’t know what else to do right now … so we just started cooking,” chef José Andrés’ …
