Chris McMillian

Oct 16, 2023 | epicurious.com | Al Sotack |Robert G. Hess |Maks Pazuniak |Chris McMillian

The Martinez is not quite what it appears. The drink, rumored to be the predecessor to the ubiquitous martini-with a very vague backstory where it was made on a whim for a stranger either from or heading to or in the town of Martinez-most likely began its life as a Manhattan riff with gin. The Martinez shows up in an 1884 bar book by O.H. Byron as an offhanded Manhattan variation.

Sep 13, 2023 | epicurious.com | Tom Branighan |Inés Anguiano |Chris McMillian |Rachel Gurjar

Step 1Place a rack in middle of oven; preheat to 200°. Mix 2 Tbsp. coarsely ground green pepper, 1 Tbsp. coarsely ground pink pepper, and 1½ tsp. coarsely ground white pepper in a small bowl to combine; set aside 1 Tbsp. pepper mixture for sauce. Step 2Pat one 1½"-2"-thick bone-in rib-eye steak (about 1¾ lb.) dry with paper towels and place on a wire rack set inside a rimmed baking sheet.

Aug 23, 2023 | epicurious.com | Megan Braden-Perry |Natasha Pickowicz |Chris McMillian |Joshua Boissy

My favorite place for coffee and chicory is Ba Mien Vietnamese restaurant in New Orleans East, a neighborhood where many Vietnamese immigrants settled in New Orleans after the Vietnam War ended in 1975. Though coffee and chicory is the standard in New Orleans, it's actually rare to find at the fancy coffee shops.