Because under-the-influence eating is a universal truth that no one is immune to, we asked several great chefs around the country to give us the scoop on what they eat after they imbibe. Even folks like Justin Warner can fall prey to 1am 7-Eleven taquitos.
All photos ©2015 Anna Wilding, Carpe Diem Films, LLC., and Herald de Paris. May not be used without permission. A PHOTO ESSAY by Anna Wilding ...
What makes him authentic is that he didn't plan to be a world traveling writer. He put in the 20+ years of hard work. Not to get there, just to get by.
When my friend in Milan took me to Eataly I was initially surprised to discover that he wanted...
The reason I love doing what I do so much is because I often get to the heart and soul behind film, food and fashion.
Spaghetti and meatballs. The wedge salad. A bottle of wine. You don't have to be a well-heeled foodie to know that you're overpaying for certain items on a restaurant's menu -- you just need to have bought groceries. Like once, ever.
Dubai -- like the Manhattan of Julian Schnabel and Jean-Michel Basquiat -- is a land of visionaries and pioneers, but also a megalopolis that is achieving its stellar place on the jet setting world map at dizzying speeds.
I loved it, some of my coworkers didn't. To start you off, here's the setup: The dining room is arranged in a semi-curved fashion around a center island on which the open kitchen is situated. Behind us is an access path through which items that are prepped in a back kitchen are brought.
I don't know if this qualifies me for any kind of a medal -- you can decide -- but there are two double-entendres in my title, making it, arguably, a ...
Bradley Cooper plays a smoldering chef in the new film "Burnt" but somehow the makers of the movie just didn't make him or the movie hot enough.
You'll meet two kinds of cooks in this world. First, there are the ones who don't care one bit how you clean your mushrooms. Then, there's the other kind of cook, the one who thinks washing fungi is the worst sort of culinary blasphemy. Who's right?
By Nancy Chuda Founder and Editor-in-Chief of LuxEcoLiving and co-founder of Healthy Child Healthy World Solvang, California LuxEcoLiving P...
I'm always looking for a foodie adventure and found the island of Aruba has one of the top culinary scenes in the Caribbean with more than 300 restaurants inspired by 90 on-island nationalities, making it a Travel Therapy favorite foodie find!
How in the world can a husband and wife team, with four kids, run a farm and a restaurant for over a decade, I wondered, when any one of those factors could be the straw that broke the business?
If you're not familiar with the name Alessandro Porcelli, you may have heard of some of his close collaborators: David Chang and Rene Redzepi, to name a few. Alessandro is the founder and director of an annual gathering of the restaurant industry's top talent.
Every day, it seems, we find a new, more complicated way to cook eggs. We bake where we once hard-boiled, brûlée where we once fried -- and if all else fails, we trot out the sous vide machine. But for perfect, no-frills scrambled eggs, the secret is dead simple: Poach them.
While organic foods are perceived to cost more than standard, non-organic foods, Chef Nora suggests that this should not hold parents back from introducing better quality products into their family diets. To combat potential price differences, she has a few key tips.