Food

Chef George Mendes of Veranda in New York City makes pasteis de nata, a sweet Portuguese egg custard tart that dates back to before the 18th century.

Farideh is making one of her favorite recipes, which happens to be the perfect camping meal: chili mac, a hybrid of chili and macaroni and cheese.

When Farideh wakes up after a long night of sleeping under the stars, she makes nachos for breakfast.

Angie Rito and Scott Tacinelli, chefs and married team of Don Angie in NYC’s West Village hit the town hard for the first time after recently having their first child.

Farideh is camping in the desert of Joshua Tree, CA and brought all the fixings to make sosis bandari, a spicy Iranian street food.

Karen Akunowiscz, chef/owner of Boston’s Fox & the Knife and Bar Volpe, makes her version of osso buco, a classic braised Italian dish.

Jenny Dorsey, chef and founder of Studio ATAO, is making chewy, savory, and surprisingly easy to prepare yuba noodles that are doused in homemade THC-infused sesame oil.

Chef Eric Huang demonstrates how to make his extremely popular and delicious Chinese Hot Chicken.

Carlos Raba, chef and partner of Bar Clavel in Baltimore, MD, is making torta ahogada, a stuffed Mexican sandwich that’s smothered in tomato consommé.

Cote Korean Steakhouse, the first of its kind, is helmed by owner Simon Kim and executive chef David Shim. With their team in tow, the Cote crew sample some of NYC’s best food and drink.

Ruben Santana is the owner and pitmaster of Bark Barbecue, a Texas-style BBQ pop up in NYC with a Dominican twist.

Fany Gerson of La Newyorkina and Fan Fan Doughnuts demonstrates her recipe for churros.