As told by Chef David Lefevre of Fishing with Dynamite
On patty composition, doneness and the ideal topping assembly
An exclusive recipe from a Chicago legend’s new cookbook
Wixter Market’s “super-frozen” fish is here to fix your diet
Peak-bagging and campfires with Mission Workshop’s co-owner
From San Francisco’s top kitchen to yours
Straight from The Publican’s kitchen to yours
180 Years of Delmonico's
Vol. III: Salt Lick BBQ
Your party is nothing without an "Opulence Table"
The stories behind the most iconic cocktails in eight cities
Stuff this in your Super Bowl and eat it
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