The founding chefs of Boston’s new bacaro bar tell us what to serve this summer
Chefs Michael Lombardi and Kevin O’Donnell opened SRV, or Serene Republic of Venice, earlier this year as an homage to the Italian city. The upscale eatery, located in Boston’s historic South End, is the city’s first Venetian-style bacaro and wine bar. It’s also the first Boston restaurant to mill ... More
Chefs Geoffrey Zakarian and Marc Murphy on fancier, kid-friendly school lunch alternatives
Your kid is sporting the "it" backpack and must-have sneakers this back-to-school season, but when it comes to the lunch they're bringing to school… you know they deserve better. Lackluster turkey wraps and uninspiring PB&J sandwiches just aren't cutting it anymore, so we asked two A-list chefs: What do your ... More
They've been around for years (centuries, in fact), but if you haven't tried the refreshing drink yet, here's why you'll want to
Your best antidote to the standard saccharine cocktail this spring might be a drinking vinegar. But before you balk at the prospect of imbibing anything with "vinegar" in its name—and for pleasure, no less—consider that these concentrated formulas aren't a novel idea; drinking vinegars have long been fixtures in Southeast ... More
A Mediterranean recipe for kabocha squash soup from the chef behind A Zest for Life
In the Spanish town of Valencia, Spain, they love their soups year-round. It's not at all surprising: Hot or cold, hearty or light, Valencian soups blend the best of Mediterranean cuisine—they're easy to make, flavorful and packed with nutrients—and I'm in love. The kabocha squash (or Japanese pumpkin), the saffron, ... More
The man behind the original recipe for Grey Goose vodka meets DuJour for drinks—and reveals the secret to a perfect cocktail
Having a martini with François Thibault is like shooting hoops with Michael Jordan. Thibault, who has been Grey Goose's Maitre de Chai (cellar master) since the company launched in 1997, is the guy responsible for developing Grey Goose's billion-dollar vodka recipe. And that's not an exaggeration: The brand ... More
A seasonal bowl filled to the brim with super foods (and homemade Miso carrot ginger dressing) from the chef behind A Zest for Life
Even in the coldest weeks of winter, you can make a bold statement with food. For my "Orange & Green Vegetable Bowl with Grains and Miso-Carrot-Ginger Dressing" dish, there are a multitude of ingredients ripe for roasting, and keeping the colors paired down to orange and green is simplistic and ... More
Pumpkin butter, apple cider and more create three festive cocktails for the season
The air is crisp, the pumpkins are carved, the haute Halloween treats are purchased—go on, you deserve a stiff drink. New York restaurants are happy to oblige.
"Halloween is a celebration of so many symbols," says Remi Laba, co-owner of New York's Bagatelle restaurant. "We found that the Calico ... More
Craving dessert? You’re in luck. Below, DuJour has rounded up the perfect guide to help satisfy any sweet tooth. Read about luxurious (and decadent) treats like gold-adorned cupcakes and Dom Perignon-infused truffles—plus, find out where you can enjoy the most expensive chocolate in the world.
The 9 Most Luxurious ... More
Stephanie Smith on love, life and really good salt
For someone who recently claimed she could “barely make salad,” Stephanie Smith is making quite a name for herself thanks to a new book all about cooking. Well, kind of.
Smith’s 300 Sandwiches: A Multilayered Love Story . . . with Recipes—which began as a blog that almost immediately received international attention—started ... More