Melissa Clark is one of my all-time favorite recipe makers. I look forward to her weekly columns in the Times one of which is called “A Good Appetite”. I sometimes think it also be called “Playing with Your Food” because Melissa…
Eric Rippert Recently, Andrew and I went to hear Eric Rippert, Fish Chef Extraordinaire and proprietor of the perennially four-starred Le Bernardin restaurant in New York. Chef Rippert appeared at a food forum at the YMHA hosted by Adam Gopnick of The New Yorker magazine. …
Richard Landau is a chef in Philadelphia at a vegetarian restaurant called “Vedge”. He and his wife, Katie Jacoby, are also authors of a cookbook by the same name (The Experiment 2013). In the run up to the book’s publication, Rich contributed this…
Food and Wine’s Version As I was working my way through last month’s Food and Wine, I came to an overhead shot of a crispy, toasted tortilla topped with bright red chiles and cilantro leaves. I was taken with the photo…
Mark Bittman, “The Flexitarian” Mark Bittman calls himself “The Flexitarian”. He writes about his food philosophy in The New York Times Dining Out Section once a month. I am happy to report that from the start Bittman promised that, first and foremost, his new column…
Cooking is often the most Zen activity of my day. Especially when I come across a recipe that is elegant in its simplicity, beautiful to look at as I am preparing it and finally, a wonderful experience when it is eaten. This recipe, which came…
On a recent “Chopped”, the Food Network TV show that pits four chefs against a basket full of incongruous ingredients, a very sad fact was served up to the audience. Americans throw away 40 percent of the food they buy! The dollar amount is staggering: …
You might want to hide after what I turned up… read on… Here’s a food writer’s dilemma for you: Say you discovered a great recipe so full of flavor and so easy to make, you literally jumped on your MacPro and started to extoll its…
Armani Ristorante hasn’t exactly barged its way into the New York culinary scene. Some wags have even suggested that Giorgio Armani opened the place solely to be able to enjoy pasta his way. He’d made no effort to conceal his displeasure with the heavily sauced…
Balena 1633 N Halsted St Chicago, IL 60614 (312) 867-3888 As Sam Sifton recalls, when the waitress at Chicago’s Balena restaurant approached the table with a steak knife, everyone’s eyebrows went up. No one had ordered steak. The waitress explained the knife was for the mushrooms. …
Bobby Deen’s Light Baked Spaghetti versus…. Pasta Puttanesca from Ellie Krieger Unless you live under some media-free rock, you have likely heard of the kerfuffle surrounding the announcement that Paula Deen, the Food Network’s Diva of Southern Cuisine, has contracted Type II diabetes. The…
PONANT EXPLORES THE GLOBE WITH A DECIDEDLY FRENCH ACCENT.
