Lay 16 of the wonton skins out on a work surface. Place a heaping spoonful of the puree in the center of 8 skins. Brush the remaining 8 skins with water and place them on top of the filled skins. Run ...

In a small pan place the braised sunchokes, chicken stock, half-tablespoon butter, and braised pearl onions. Reduce until sunchokes and onions are glazed, add chopped chives, season with salt and ...

Sunchokes, the crunchy, nutty tubers native to North America, are the darling of independent chefs these days. The root vegetable is popping up in soups and salads, as flavorful purées under heady ...

Cool Plates features dishes from across the country to help inspire chefs' creativity. What looks like a soft-boiled egg white actually is a sunchoke purée in this dish by chef Jesús Núñez. The idea ...

Chef Edward Lee takes Audrina Patridge around South Korea to experience some of the country's best cuisine. Watch it all on 1st Look this Saturday after Saturday Night Live on NBC and learn how to ...