What kinds of pressures go into opening a new restaurant—or crafting a special menu just for Maple? Chef Dan Kluger knows a thing (or three) about how to keep moving forward.
Maple's executive chef explains how the people she’s met in the kitchen and the travels she’s taken have influenced her take on this authentic Mexican dish.
Maple uses Sfoglini’s Malloreddus pasta in our Malloreddus & Sage Roasted Squash. This saffron pasta is one we needed to learn more about.
We sat down with Chef Soa Davies to talk about the creation and development of one of Maple's first dishes: Arctic Char & Castelvetrano Olives.
We love to cook with sweet, aromatic Genovese basil, and thanks to Gotham Greens— the basil we source is grown locally and sustainably.
What makes a Smoked Brisket Sandwich a "Maple" smoked brisket sandwich? Chef Soa Davies gives us a look inside the dish's creation.
The connection between a cheese and its legacy is undeniable, so biting into Fourme d'Ambert means eating nearly 1,000 years of tradition.
Orwasher’s Artisan Bread, much like the bakery itself, is a complex process that requires some trial, some error, and hours of love and hard work.
A little Autumn chill reminds us that there are wagons of amazing seasonal vegetables and fruit ready to be picked, plucked, dug up, and tasted.
We work with La Boîte, a boutique épicerie and bakery located in New York, because we’re able to find authentic, lovingly-sourced spices.
In this Ingredient Spotlight, we take a closer look at some juicy Brown Turkey Figs, sourced from local, family-owned farms in California.
It’s that fruit you never knew you always wanted and have maybe tried but didn’t think to buy at the market. It's not forgettable, it's the persimmon.