Chances are you’ll put something plant-based on the grill this summer, regardless of whether you eat vegan, vegetarian or run-of-the-mill omnivore, and whether you’ve dabbled in the Impossible and Beyond, or even if you just threw on some ears of corn on the grates to accompany your conventional burgers or steaks.

The Ģ����Ƶ has teamed up with GrowNYC for a monthly series highlighting peak season produce at the farmers’ market, and this month we’re featuring a few summer staples: new potatoes, green beans and cucumbers.

Chef Eric Rowse recently sat down to answer questions about his journey in the hospitality industry as part of the Ask the Chef Instagram series. As it turns out, his culinary experience speaks for itself.

“When you search for perfection you realize perfection is very subjective. Perfection does not exist. So what is exciting is not the perfection, it is the search for it; the journey.”

A lifelong food lover, Chef Amanda Shulman‘s love of cuisine and cooking became all consuming during a semester in Rome during college.

Chef Eric Klein has over two decades of experience working in fine-dining kitchens around the world.

“Cheese is milk’s leap toward immortality” is a quote credited to American intellectual, author and radio personality Clifton Fadiman.

At his restaurant Ernesto’s in lower Manhattan, chef Ryan Bartlow serves up stunningly faithful renditions of the Basque cuisine he came to love while staging in Spain early in his career.

Christopher Tompkins, the founder and owner of Broad Street Oyster Company, first started his booming culinary enterprise out of the back of a van in 2017.