I always hit up the taxi drivers to find good food in an unfamiliar place. The minute I hop in a taxi from the airport I'll ask them where they eat and they usually give recommendations for these great little local places.
New York, San Francisco, Chicago, Los Angeles -- every major American city is chockablock with painfully noisy but nonetheless popular restaurants.
When planning a trip, I am prejudiced in favor of restaurants that tweet -- given that I know them to be good in the first place. For instance, tweeted photographs -- often of ultra-seasonal dishes fresh from the market via the skill of the chefs -- have certainly set my mouth a-watering and have influenced my dining-out choices more than once.
When I heard the French Rhone Alpes has more than sixty Michelin starred restaurants I knew this was a region I needed to check out for a Travel Therapy culinary vacation!
An organic dinner of farm raised ingredients. A table full of jovial guests and local wine. A summer night to appreciate good food and where it comes from.
Most of the chefs I know love hot and spicy food. But the hot flavors get left outside with the street clothes when they don their whites. What's up with that?
Nephi Craig, executive chef of the fine-dining restaurant at the White Mountain Apache Tribe's Sunrise Park Resort, has put out a call for proposals for an early-November indigenous food-and-culture conference at the resort.
I've always found one of the challenges of vacationing on a tropical island is finding food that's even half as inspiring as the scenery, so I was really surprised on a recent trip to find some world-class restaurants, chefs and cuisine on the island of Bermuda.
Each island has its own flavor and feel, but they all have one thing in common: the people.
What exactly is stoner cuisine? Most stoner chefs express themselves by re-imagining traditional dishes, or fusing flavors together in new ways to create inspired combinations.
Some chefs get their motorcycles out in spring. I go to the boat yard. I have a 35-foot trawler that was built in Hong Kong from white oak and red cedar around the time of my own birthday.
This week we share Part Three of our interview with Thomas Keller, the chef and owner of The French Laundry and Per Se.
During this process I was sure I was being gender-sensitive, trying to focus public attention to issues that the media too often overlooks, and that the food business is frequently too busy and unconcerned to tackle. Little did I know what I was getting into!
My father's food needed to survive him. We discovered that we were all cooking his food. Before we even knew his time on earth was coming to an end, he was living on in all of us.
The proliferation of farm-to-table restaurants, farmers' markets and small food businesses, and the increased visibility of food policy issues in the media all speak to a sea change under way.
Sercarz's custom blends are his form of loving attention -- not just to a client's culinary tastes, but to her cravings and curiosity; her past, present and future; her off-the-cuff associations; her mundane routines and dreams.
Our weekly series At the Chef's Table examines how the giants of food got to where they are today. This week we share Part 2 of our interview with T...