Justin Derrick Teets

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23 Excellent Coffee Shops That Make Milk a Top Priority

For all the high-caliber coffee shops that assert an undying devotion to fair-trade beans and espresso machines that cost more than a car, there’s …

Dominique Ansel's Latest Pastry: A 'Garden' Pot de Creme

Just weeks after debuting milk and cookie shots, Cronut inventor/pastry wizard <b>Dominique Ansel</b> is at it again: The NYC pastry chef revealed his latest creation via Instagram, <b>the Garden</b>. It's a "milk chocolate mousse with brownie base, feuilletine 'soil' and mint gelee" that reps say was inspired by …

We’re Entering the Era of Next-Level Tortillas

After learning yesterday that Mexican chef Enrique Olvera will open a small-batch Brooklyn tortilleria to supply his forthcoming restaurant, Cosme, …

A Sandwich a Day: The Dudewich at Terra Cole in Seattle

More<p>Sandwiches<p>Tips and tricks for making the best sandwiches at home.<p>Most obvious upon entering <b>Terra Cole Butchery & Fine Foods</b> is the "butchery" side of the name. There's a case that glistens with gorgeous rib-eye steaks, smoked turkey wings, veal bratwursts, and other housemade sausages. The …

La Grenouille Turns 50

The last of New York's "Le" and "La" restaurants of the 1960s, La Grenouille has retained its seductive (yet discreet) glow.<p>I’m sitting in the dining room at La Grenouille, staring at the least fashionable, most defiantly uncool dish in all of New York: the <i>sole grillée, sauce moutarde</i>. For one …

Today's assignment for The #CookingCure – make a "stuff I like to eat" list: http://thekitc.hn/1gpYcKf What do you have on your list?

Grilled: John Eckre of Santa Fe Bite

This time on "Grilled", we're talking burgers with <b>John Eckre</b> of Santa Fe Bite, whose green chile cheeseburgers are the stuff of legends. John and his wife Bonnie opened Santa Fe Bite in downtown Santa Fe last August, after their first restaurant, Bobcat Bite, shuttered because of a dispute with the …

Red Hot Chile Cocktails

Just about every cuisine in the world, from Mexican to Italian to Thai, uses chile peppers. There's a rainbow of varieties out there that chefs utilize to the fullest, but some mixologists have been slow to embrace the full spectrum of the fiery fruits. (Yes, fruits: Peppers are classified …