Ellen Fort is a Nashville-based writer and editor covering the restaurant industry, food trends, recipes, and beyond. She has worked as editor for Eater SF, Sunset Magazine, and SAVEUR. A little ...

One of the most accomplished chefs of her generation, Dominique Crenn is also the first woman to earn three Michelin stars in America, notching the feat at her flagship Atelier Crenn. But she’s always ...

Chef Dominique Crenn takes over a writer’s home kitchen, showing him how to simplify her wildly complex recipes while retaining their essence. Daniel Duane is a journalist who shifted to a career as a ...

Ellen Fort is a Nashville-based writer and editor covering the restaurant industry, food trends, recipes, and beyond. She has worked as editor for Eater SF, Sunset Magazine, and SAVEUR. The decision ...

San Francisco Chef Dominique Crenn describes why she is doing dialogue dinners with other international chefs. She also shares info on her book project, travel and food favorites. Many times with ...

The three food superstars bonded while judging Guy's Grocery Games Sabrina Weiss is the Editorial Assistant of PEOPLE's food department. She writes the weekly recipes for the print magazine as well as ...

Shuck oysters into a bowl over ice. Reserve well shaped shells to be used for the cloud; remove leftover abductor muscle and store in the freezer. Strain the oysters keeping the liquor. Rinse the ...

The salmon, chives and creme fraiche in Dominique Crenn’s home fridge come together in this luxurious but simple, house-cured salmon dish. Crenn, chef-owner of San Francisco’s three-Michelin-starred ...

If you purchase an independently reviewed product or service through a link on our website, SheKnows may receive an affiliate commission. If dull knives are dragging your cooking skills down, then ...

Even on speaker phone, Dominique Crenn’s positivity is infectious and comes off as completely sincere. The San Francisco chef, who earned Michelin stars at Luce and was named Esquire’s 2008 Chef of ...

Making sure your water is lightly salted and at a rolling boil, blanch, shock and peel tomatoes. Gently toss in olive oil and place on a pass tray. Cover each tray with 2 sprigs thyme, 1 clove garlic ...