Back in 2005 when the producers of Top Chef came calling, Tom Colicchio turned them down, three times.
Leo Lionni wrote the story of Frederick, the field mouse, who seemed to be daydreaming while all others were busy gathering food for the winter. "I ga...
For food lovers who are willing to hop in a cab, there are actually great meals to be had at unforgettable restaurants helmed by celebrity chefs. Here is our chef-driven foodie bucket list for the Caribbean in 2014.
Sunday's lunch at this year's PBFWF was an absolute highlight for food and location alike. World-class chefs with live music on a farm. Southern Comfort was held at Swank Farms in Loxahatchee.
Sunny, intimate, and delicious -- that's what the Palm Beach Food and Wine Festival is all about. Since PBFWF's launch in 2003, charity work has bee...
"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.