Located in College Park, just a stone’s throw from Atlanta’s bustling airport, Johnny’s sits unassumingly on Main Street, its ...

Erin Perkins is Eater's Editor, South, covering Atlanta, Nashville, Miami, New Orleans, and the Carolinas. She has been writing about the food scene in the Carolinas and Savannah for 12 years. Erin ...

US-based Pakistani chef Maryam Ishtiaq ... In the snippet, Maryam prepared tandoori chicken as Gordon strolled by. "Some of the best food is from Pakistan," Gordon said in the clip.

Every Thursday, our Money blog team interviews chefs from around the UK, hearing about their cheap food hacks and more. This week, we chat to Manoj Prasad, head of food development at Heartwood ...

Maryam Ishtiaq, a Pakistani-origin chef from Dallas received praise from Gordon Ramsay for her flavourful and perfectly made tandoori chicken dish at the fourth season of Next Level Chef. Maryam ...

A self-proclaimed “monster” battered a top chef near Notting Hill Carnival and left him dying in the street to go clubbing. Omar Wilson, 32, has been found guilty of repeatedly punching and ...

Knowing the difficult path, Yeshiwas is clearing a way for chefs to get more restaurant experience with the Brundo Chef Residency at Cafe Colucci. It’s a six-month residency prioritizing chefs ...

You generally love it for its versatility or detest it for its slimy texture. We don’t know if it’s chef Jernard Wells’ soothing voice or his down-home demeanor, but he just has a way of ...

A warm and creamy soup with very minimal effort is my idea of the perfect dinner. So bring out that kitchen workhorse, a.k.a., your slow cooker, and put it to work.

Chef Jernard‘s love for cooking was birthed from his father, when they would cook together as quality time. Little did he know that foundation would lay the groundwork for him to become one of ...

This week, we chat to Alex Henderson, head chef at Newhall Mains in the Highlands ... or the eggs benedict with waffles. Yum! My favourite cookbook has to be... The French Laundry Cookbook.

Combine all-purpose flour, kosher salt, paprika, and black pepper in a shallow bowl. Season chicken filets with Creole seasoning and place in flour mixture and coat both sides, shaking off any excess.