"Recipes do not make food taste good, people do."
"I thought it was rather exclusionary," Martha Stewart paused, her eyes narrowed slightly, "I think they wanted people to react." She was referring to TIME Magazine's "Gods of Food" cover story (Nov. 18), which controversially failed to include a single female chef.
To those bartenders who think calling yourself a mixologist is an excuse for serving drinks with a frown at a snail's pace, you are morons and are giving the rest of us a bad name. This article isn't even acknowledging your kind.
If food really is #trending, then we can use this as an opportunity to get serious about demanding better policies from our representatives. We can ride the momentum of the "foodie" wave and genuinely connect with the sources of our sustenance.
You read all the handouts with pictures of celebrities and society couples, the benefits and political fund-raisers (most recently one for the Clinton...
Before I sat down to write about John Currence's new cookbook -- Pickles, Pigs & Whiskey -- I surveyed my brown liquor shelf and found just the right courage: a bottle of Willett Rye with one good pump left in it.
What makes a good pairing?
To me, the interest lies in the depiction of these chefs -- who were at the top of their profession -- not as grease-spattered toilers in steamy basement kitchens but as dignified artisan-managers. As we think of chefs today, they were figures to be admired as creators, not despised as servants.
We're a peculiar lot. Professional cooks often have quirks and idiosyncrasies that most rational people would find, perhaps, circumspect.
I'm always mindful of what I eat, how I work out and the way I feel, and I constantly remind myself that I am a "work in progress."
Decapitated chickens, Whitey Bulger's neighbor and a 10-year old. If you're wondering what brings all these things together, look no further than the Ringmaster Rene Redzepi's 3rd annual MAD Symposium.
Chefs both artisans and business persons, expected to offer patrons dishes that stimulate and surprise them. Do haute cuisine and the arts maintain similarly complex relationships with patrons and investors? The tension between commercial requirements and innovation is not easily resolved.
Nestled at the bottom of page 25 of Friday's Times right below a much larger article reporting on the Clinton's Sagaponack rental ("In Hamptons Again,...
Le Bernardin's master chef on kitchen-design lessons home cooks can take from a professional one.
Executive Chef Justin Everett ranks amongst the best chefs in the world. His Michelin star rated cuisine tops them all.
I worked with him on several episodes of Kitchen Nightmares. I was a lowly PA, so his treatment of me speaks a lot.