Rich Torrisi is a former Food & Wine Best New Chef and partner in Major Food Group, a hospitality management company that operates numerous properties around the world, including Torrisi's namesake ...

While the Anglo-American school likes its mash light and fluffy, the French prefer theirs as a thick, smooth, silky, flowing purée made from waxy potatoes. While mash matches so well with the likes of ...

As the weather warms up, rich and meaty dishes are best reserved for showing off. This time of year we pull out the big guns a little more sparingly, reserving their luxury for Sunday lunches and ...