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Justin Chapple

@justinchapple

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Culinary Director-at-Large @foodandwine
📚 Author of Just Cook It! + Mad Genius Tips.
📺 James Beard nominated video host.

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Summer may be over, but who wants to go for a dunk?
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#food #yum #dunk #football #insta

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Welcome back to Justin’s Technique Toolkit! Today, @JustinChapple shares three keys to silky, restaurant-quality risotto at home: moisture, texture and temperature. Use a wide cooking surface, like the Onyx Round Wide Oven (on sale), and gradually add hot broth to control moisture. Choose Carnaroli rice for the perfect al dente bite, then serve immediately on warm bowls or plates to maintain the ideal temperature. Follow along with the recipe below!

Instructions (serves 4):
1/4 cup extra-virgin olive oil
1 large shallot, minced
2 garlic cloves, minced
Kosher salt and freshly ground black pepper
1 ½ cups carnaroli or other short-to-medium-grain risotto rice
½ cup dry white wine
5 to 7 cups hot low-sodium chicken broth
½ cup finely grated Parmigiano-Reggiano cheese
¼ cup finely grated Pecorino Romano cheese, plus more for serving
4 tablespoons cold unsalted butter, cubed

Ingredients:
1. Put the serving dishes in a very low oven to warm them. In a wide Dutch oven or braiser, heat the olive oil over medium until shimmering. Add the shallot and garlic; season lightly with salt and pepper. Cook, stirring with a wooden spoon or rubber spatula, until softened but not browned, 3 to 5 minutes. Add the rice and cook, stirring frequently, until the grains are translucent around the edges, about 3 minutes.

2. Add the wine and cook, stirring, until evaporated, about 1 minute. Add about ½ cup of broth and cook, stirring often, until nearly absorbed, 1 to 2 minutes. Continue to cook, adding about ½ cup of broth at a time while stirring, until the rice is tender but al dente, about 15 to 20 minutes. You may not use all of the broth. The risotto should still be loose and fluid at this point. When you drag a wooden spoon through it, a channel should form that closes within a couple of seconds.

Find the remaining instructions in the comments of this video!

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📸 We’re going through the photos from the White Party and they are absolutely fantastic. Thank you to our photographer @kimbercleggphoto

We’ll be posting more about the inspiration and decor, the dinner, the people, the vibe, the party and everything that made Le Dîner en Blanc 2026 - A Midsummer Night’s Dream truly epic. Click the link in bio to see the full gallery.

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TACO TUESDAY WITH A DRIZZLE 🌮💥🔥
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#taco #food #yum #eat #summer

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47 part 2 - You don’t get through to the other side alone, it takes a team. I’m so lucky to have the people in my life that I do. They keep me laughing, keep my head on straight, and keep me working to be a better version of myself every day. Thank you for getting me through 47!
48 is already lookin’ real nice…

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Welcome back to Justin’s Technique Toolkit! Today, @JustinChapple shares the top three reasons food sticks to your pan and how to fix them. Proper preheating, temperature control, and letting your food release naturally before flipping are essential techniques for preventing sticking – regardless of the cookware material.

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We’re reliving some of our favorite moments from the first session of Chef’s Atelier: Field to Craft in partnership with @WildflowerAuberge. 🍽️ Guests explored farm-harvested ingredients and techniques in a hands-on culinary demonstration led by @ChefHillarySterling of @CiSiamoNYC. From there, guests gathered for lunch before transitioning into aperitivo hour and an unforgettable dinner al fresco.

Learn more about the remaining sessions on Thursday, 9/3 and Sunday, 10/18 at the link in our bio.

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Highlights from the Hudson Valley.📍Our first session of Chef’s Atelier: Field to Craft with @WildflowerAuberge began in the fields, harvesting fresh produce before a cooking demo from @ChefHillarySterling of @CiSiamoNYC. The day continued with a beautiful lunch, later followed by aperitivo hour and an unforgettable al fresco dinner.

Two more sessions of this culinary series remain: Thursday, 9/3 and Sunday, 10/18. Learn more at the link in our bio.

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Out of the camera roll and onto the grid✨ It’s been a whirlwind of a summer does it feel like it’s almost over to anyone else?

#summer #momlife #chef #travel #july

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Always a hell of a time closing out @foodandwine #fwclassic weekend with @opentable champagne + sushi party at @matsuhisaaspen 🥂🍣

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That’s a wrap on the 43rd @foodandwine Classic in Aspen. Crazy couple of days, but all good times.

#aspen #foodandwine #aspentimes #topchef #food

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But also… the @foodandwine #FWClassic outtakes!!! 🫶🏻

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