Nearly everyone's had that "aha" moment when they realized that they were okay with their fingers smelling like garlic for the rest of their lives.
JBF Award-nominated chef and restaurateur Seamus Mullen shares his personal struggles and triumphs with food and health.
With regard to sustainability, size does matter rather a bit, and our choices around seafood are core to why our oceans are being depleted and habitats destroyed at levels that cannot be adequately replenished, unless we change what we are doing.
It's the one and only time being a follower is cool.
I am one who believes that there's merit in being satisfied halfway up the rungs on that ladder. This, I confess, may stem from my climbing that far at most in a late-day writing life.
We have looked at some of the most amazing chefs in their very own kitchens to find the best inspiration.
New kids, watch your back.
In a very fun and off-the-cuff interview, I met with funny man, Jeff Mauro, host of "The Sandwich King" and "The Kitchen," and Phillip Phillips whose platinum album, "The World from the Side of the Moon" sold 9 Million copies after he won the 11th season of American Idol.
In the seafood trade, you can reassert your civic right, whether chef or consumer, to know what you are buying, where it is from and how the fish you want was harvested, or raised. Still, your rights are only real if exercised.
With all the pressures on any restaurant regarding food costs and profits, how did they dare make this move? How could they justify the costs? Ready for it? Here is the magic formula revealed.
This year, the finalists span not only cuisines, but many of the boroughs.
Ceviche doesn't kill bacteria the way heat cooking does, so it's important to use super fresh fish and eat quickly after serving.
Mustique is lush with coconut trees and I quickly discovered that the coconut is an integral part of island life. I find it endlessly inspiring because nearly every part can be used to add complexity and a spectacular tropical flavor to any dish.
What a treat! Last night guests at Buttonwood Farm, Winery and Vineyard got to see close up, planets, nebula, galaxies, stars and star clusters with the help of experts from the Natural History Museum.
I spoke to Chef Gottlich about his food philosophy, Dallas, his business partner and more.
Readers seem to be captivated by lists but do they ever wonder where the numbers come from? How does the list writer know there aren't more than eight ways to fall in love after being dumped? Was the author just lazy? Where do the "facts" come from?
A chef is someone who shouts at people. An executive chef is someone who shouts at other chefs. A TV chef is someone who never has to work in a restaurant again if they just keep smiling.