Anthony Bourdain’s Favorite Sandwich Is the Ultimate Lesson in Simplicity

TheAnthony Bourdain: Parts Unknownhost first published his favorite sandwich recipe in 2016, and it’s a five-minute meal that still resonates with our readers almost a decade later.

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Inspired by the signature sandwich at Mane’s Bar in São Paulo, Brazil, this dish features a mountain of griddled mortadella and cheese, all held inside a roll. It’s gooey, crispy, rich, and the kind of no-recipe recipe that’s great to keep in your back pocket.

Jacques Pépin’s 2-Ingredient Cocktail Is the Easiest Way to Feel Fancy at Home

Contrary to what you might expect, famous chefs often prepare ultra-simple dishes and drinks at home, and Jacques Pépin is no exception. In an exclusive interview with Food & Wine, the iconic French chef shared the two-ingredient cocktail he used to make for himself and his wife: a Reverse Manhattan. His version of this lower-alcohol cocktail calls for chilled sweet vermouth, a lemon twist, and a tablespoon of your spirit of choice, such as gin or Scotch.

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The 2 Things You Should Never Bring to a Dinner Party, According to Ina Garten

It’s the perfect time of year to remember Ina Garten’s advice on what nottobring as a host gift. The Barefoot Contessa cautions against bringing flowers without a vase or food the host feels they have to serve. Ultimately, you shouldn’t give anything that adds work to someone else’s plate — the typical bottle of wine will be just fine.

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‘Top Chef’ Winner Tristen Epps Says This Seasoning Is the ‘Lifeblood of Marinating Meat in the Caribbean’

Speaking at the Food & Wine Classic in Aspen,Top Chefseason 22 winner Tristen Epps shared what he calls the “lifeblood of marinating meat in the Caribbean,” green seasoning.

This blend of aromatics is used throughout Caribbean cooking, and the exact ingredients may vary depending on who is making it, but Epps’ green seasoning includes cilantro, parsley, or culantro, green onions, onion, garlic, ginger, thyme, pepper, vinegar, and salt.

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Ina Garten’s Secret to No-Fail, Fall-Apart-Tender Ribs

Ina Garten earned than one spot on this list for her technique for achieving perfect ribs every time. The secret? Don’t cook them entirely on the grill. Instead, Garten slowly roasts the ribs in the oven to ensure they’re tender throughout, then finishes them over live fire for the smoky flavor and char you expect.

How Martha Stewart Turns a Liter of Coke Into a Refreshing Summer Dessert

When you want to wow everyone at a dinner party with an icy-cold Italian granita, Martha Stewart says all you need is… a liter of Coca-Cola. The entertaining maven gradually freezes and scrapes the soda, leaving you with a fluffy pile of sweet, shaved ice. Serve with whipped cream if you want, but it’s already great on its own.

José Andrés Invented the No. 1 Way to Impress Anyone at a Cocktail Party

Leave it to Spanish chef José Andrés to create what can only be described as the most luxurious appetizer we’ve ever tasted. At several of his restaurants — and at a cocktail party attended by one of our writers and editors — Andrés serves a crisp piece of nori wrapped around buttery jamón Ibérico, a fried quail egg, a dollop of caviar, and gold leaf.

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And if you want to serve this salty, rich, savory bite yourself, you can skip the caviar and edible gold for something a little accessible.

The Right (and Wrong) Way to Store Bread, According to Paul Hollywood

When it comes to anything bread-related, no one is qualified to dispense advice than the host ofThe Great British Bake Off. According to Paul Hollywood, many of us have been making our bread go stale faster by keeping it in the refrigerator. Instead of the fridge, the baking expert recommends keeping bread at room temperature in a brown paper bag or storing individually wrapped slices in the freezer.

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