Rachel Sylvester

Hometown: Detroit, MI Choice Color Palette: Yellow & Cream Can't Leave Home Without: A Notebook & Headphones Dream Decor Piece: Wall-to-Wall Bookshelf Follow Me: @rachelsylves

15 Minutes with Sommelier Caleb Ganzer

rose wines
Caleb Ganzer has the ultimate dream job. As the current sommelier at Eleven Madison Park in Manhattan, Ganzer spends his days as the restaurant's go-to wine pro -- sharing his expert opinion with diners on what they should really be drinking. Here, the 28-year-old Illinois native spills his top sommelier secrets -- from... read more

Food Trend: Sweet Treats...In a Jar?

desserts in a jar
Forget bite-sized cupcakes and bottomless fro yo -- right now we're sort of obsessed with jars. Specifically, jars packed with everything from fresh cake to sweet caramel (with some chocolate chips thrown in for good measure). Not only are they portable and easy to eat, but jarred desserts are so pint-sized, it's practically frowned upon... read more

Crowd-Pleasing Party Pizzas

capricciosa pizza recipe
As much as we like (okay, love) ordering takeout, nothing says impressive like a classic, homemade pizza recipe. Show off those pie-making skills with one of these three easy dinner ideas from Pizza: Capricciosa Pizza Make the Italian classic quattro stagione or "Four Seasons" pizza by simply keeping each... read more

Instant Expert: Orzo Made Simple

scallops and orzo recipe
If you've ever asked yourself what this pasta-rice hybrid actually is, then look no further. Here, we put your orzo questions to rest: What it is: A rice-shaped pasta found in everything from salads and soups to everyday side dishes. It's super-versatile, making it a must-have for your pantry. What's in a name: Orzo comes from... read more

15 Minutes with Master Sommelier Richard Betts

white wine
He's a New York Times bestselling author, Master Sommelier and co-founder of both Sombra Mezcal and My Essential Wines. Needless to say, 43-year-old Richard Betts is anything but boring. We sat down with the Tucson native to talk grilled cheese, red wine and what you should really tell your waiter: Current city:... read more

Instant Expert: The Facts on Fennel

Trust us, you're not the only one who confuses fennel with practically every other green vegetable at the supermarket... What it is: Think of it this way: Fennel is a vegetable that closely resembles celery with leaves that look a whole lot like dill. The leaves produce fennel seeds (both of which you can eat) and it has... read more

15 Minutes with Jessie Lagasse Swanson

The Lagasse Girls' Big Flavor Bold Taste and No Gluten
With a famous chef for a father, it only makes sense that sisters Jilly and Jessie Lagasse pursued careers in the kitchen. After all, not many people can call world-renowned chef Emeril Lagasse "Dad". (Yeah, that Emeril.) The two New Orleans-based siblings found so much success with their first book, The... read more

Cookbook Crave: Savory Eats from America Farm to Table

America Farm to Table Mario Batali recipe
If there's one thing chef Mario Batali knows, it's food. That's why we couldn't wait to get our hands on his latest (and ninth!) cookbook, America Farm to Table. Not only is it a curation of simple recipes that celebrate local farmers; but the photographs are so good, you might have a hard... read more

Pumpkin Obsessed? Then You Need This Cocktail

pumpkin spice beer cocktail
The one pumpkin recipe you have yet to make this season? A spicy-sweet pumpkin cocktail that's part beer, part sparkling cider and requires only three ingredients. Not only does it practically scream fall, but it comes together in less than a minute. Done and done. What You'll Need: Blue Moon Harvest Pumpkin Ale... read more

15 Minutes With Top Chef Champ Harold Dieterle

Harold Dieterle interview
When it comes to navigating the kitchen, chef Harold Dieterle is a culinary pro. Not only is he the owner of New York City-based restaurants Perilla, Kin Shop and The Marrow; but the husband and chef just released his first kitchen how-to, properly titled Kitchen Notebook. We... read more