Top chefs go back to basics

Wild herbs, leaves and even giant ants and tarantulas are in demand by the world's top chefs who are putting a renewed focus on traditional recipes and the use of locally sourced raw ingredients.

Chefs turn to nature

Wild herbs, leaves and even giant ants and tarantulas are in demand by the world's top chefs who are putting a renewed focus on traditional recipes and the use of locally sourced raw ingredients.

Top chefs go back to basics, use insects and leaves as ingredients

Wild herbs, leaves and even giant ants and tarantulas are in demand by the world’s top chefs who are putting a renewed focus on traditional recipes and the use of locally sourced raw ingredients.

Not for the feeble: fine dining in remote Swedish wilderness

The latest photos of what's being called one of the hottest dining destinations in Europe suggest that the culinary experience at Magnus Nilsson’s farmhouse restaurant in Sweden may not be for the frail.

Darien Social readies for first customers

Nick Bilello, executive chef at Darien Social, appears in the new restaurant and bar, set to open Feb. 1. Bilello, of Burger Bar fame in South Norwalk, has planned a menu including local oysters with sherry onions and crispy shallots; pork belly "BLT sliders" with tomato aioli and arugula; and Swedish meatballs served with sweet jam, toast, and foie gravy.