Let us count the ways you can reinterpret the French stew-casserole hybrid, cassoulet. Recently seven chefs did for Savoy's Cassoulet Festival. The restaurants they represented included: Savoy, Nuela, Vinegar Hill House, Hundred Acres, wd-50, Fatty Johnson's, Back Forty. Check out how each reinterpreted the concept with crispy partridge terrine, pickled tongue, and pine nuts, and more. More

In the last ten years New York has become the burger capital of America, and therefore the world. Thanks to the laser-like focus on burgers by New York's large and hugely competitive chef and restaurateur community, no other city offers the breadth and depth of the burger offerings found in Gotham. But let us argue this point elsewhere. I only offer this bit of provocative burger punditry as a vehicle to extoll the virtues of a new discovery, the burger served only at lunch at Savoy—chef Peter Hoffman's about-to-be twenty year-old Soho restaurant. One that deserves a place in New York's burger pantheon. More

See how Chef de Cuisine Ryan Tate of Savoy in New York City salt bakes duck and cooks pan roasted duck breast in these videos from Food Curated. More