Master class: Cooking with NYC's top chefs -- amNY.com

October 10, 2006

Joey Campanaro makes cavatelli

The Little Owl, in the West Village has built a following for its friendliness as well as its sophisticated cooking.

June 26, 2007

Orsay's Jason Hicks makes lobster salad

Jason Hicks, executive chef at Orsay, was brought up in England, but his work as a chef has taken him around the world, beginning with jobs in Europe and a stint in Asia.

June 11, 2007

Laurent Tourondel's steak tartare

Over the past three years, Laurent Tourondel has built himself an empire. Consider: BLT Steak; BLT Fish; BLT Prime, and, most recently, BLT Burger. In March he took over Brasserie Ruhlmann, which, located at the edge of the Rockefeller gardens, couldn't be better situated for a summertime lunch. On a sunny afternoon, he took some time to talk to AMNY on the restaurant's terrace.

Marc Meyer cooks a New Year's brunch

If you've had a little too much New Year's Eve, Marc Meyer has the solution. His is a simple-to-make all-American brunch heavy on the comfort food. And, if you're ready to start celebrating all over again, he even tells you how to make the prettiest pomegranate-flavored cocktails you've ever seen. Or tasted.

Christopher Harkness of Great Performances cooks local

Christopher Harkness chef at upscale caterer Great Performances believes in cooking local. In fact, he believes in it so much, he's come up with a recipe for lamb with seasonal cherries whose ingredients are sourced within 100 miles of the city.

Saul Bolton cooks summer dinner

Restaurant Saul is one of the longest-running shows on Brooklyn's Smith Street. Here, chef Saul Bolton prepares a memorable dinner for four: pork belly is the appetizer; diver scallops are the main course, and for dessert, there's peach melba.

Henry Meer grills a steak for Dad

Your dad loves steak-- everybody's dad loves steak. Henry Meer, at his downtown restaurant, City Hall, serves classic steak dinners; here, he shows you how to grill the perfect mushroom, make the perfect steak, and even how to put together the perfect dessert -- strawberry shortcake.

October 23, 2006

Cooking with Roberto Santibañez of Rosa Mexicano

Roberto Santibañez was brought up in Mexico City, but spent his teen-age years in Paris, where he developed a love of fine cooking. After a few years cooking in Austin, Texas, he came to New York, to Rosa Mexicano, where he is now culinary director.

January 30, 2007

David Waltuck prepares oysters with cabbage and caviar

David Waltuck's elegant restaurant, Chanterelle, is known for its classic French-accented food. Here, Waltuck prepares a spectacular appetizer for a romantic dinner: oysters, with caviar and cream. The perfect aphrodisiac.