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Daniel Boulud

9 Chefs' Dream Trips

The Daily Meal | Posted 06.15.2011 | Home

We all have one -- an ultimate dream trip. If you could drop everything (except a big bag of money) and head to the airport, where would you go? Money...

NYC's LuckyRice Festival Even Luckier for HuffPost Readers

Regina Varolli | Posted 06.07.2011 | Home
Regina Varolli

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Designer Xavier Veilhan's Balls At Louis Vuitton, New York

Marina Cashdan | Posted 05.25.2011 | Arts
Marina Cashdan

It's a rare occasion that I venture anywhere near midtown during the holiday season but last month I ventured into the sea of tourists, braced myself ...

The Menu For Daniel Boulud's $1,000 Game Dinner

Grub Street New York | By: | Posted 05.25.2011 | Home

November 18 marks Daniel Boulud's annual wild-game dinner at his restaurant Daniel. A press release tells us this "legendary dinner began as a private...

Behind The Scenes Of Daniel Boulud's White House Visit

Obamafoodorama | Posted 05.25.2011 | Home

Chef Daniel Boulud seemed like he was having a terrific time when he visited the White House on Wednesday, as the acclaimed chef du jour invited to jo...

The 2011 Michelin Guide Announcements

Josh Ozersky | Posted 05.25.2011 | Home
Josh Ozersky

Although I found the Michelin Guide to be somewhat baffling, the chefs who were granted stars clearly felt otherwise, and they expressed themselves to me emphatically.

Staging at La Maison Troisgros

Garrett Weber-Gale | Posted 05.25.2011 | Home
Garrett Weber-Gale

Curiosity and excitement ran strong through me as I arrived in Roanne, France to spend five weeks learning and working for the famed Chef Michel Troisgros.

Daniel Boulud's Roasted Sea Scallops with Bean Fricassee and Pistou Broth (VIDEO, RECIPE)

Divya Gugnani | Posted 05.25.2011 | Home
Divya Gugnani

Get Culinary Confidence: 10 Tips, Tricks and Techniques from the Experts that Every Aspiring Chef Should Know

Divya Gugnani | Posted 05.25.2011 | Home
Divya Gugnani

Cooking can go from being fun and engaging to stressful and frustrating if you're a kitchen novice. The kitchen can definitely be a place of confusion.

Hamburger Heaven: A Taxonomy of the Different Species of Hamburger

Meathead | Posted 05.25.2011 | Home
Meathead

Let's play culinary anthropologist and study the menu of the major species of burger.

Women, Writing and Food: From Tripe to Travel and NY's Greenmarket In Between

Louise McCready Hart | Posted 05.25.2011 | Home
Louise McCready Hart

Two weeks ago, I attended the panel discussion, "Feeding Your Passion: Celebrating NYU Women in the Culinary Arts," at my alma mater. Moderated by Jen...

27 Burgers, Oh My!: Guest Judging SOBE Food Fest's Burger Bash

Divya Gugnani | Posted 05.25.2011 | Style
Divya Gugnani

As a novice judge at this event, I was ill-prepared for the gluttony. We tasted our way through 27 burgers. Some burnt, others dry, a few raw.

Sam Sifton Debuts With Review Of Daniel Boulud's DBGB

New York Times | Sam Sifton | Posted 05.25.2011 | Media

HEY, ho, let's go! Daniel Boulud, one of our more gregarious and intelligent restaurateurs, a four-star chef for his Daniel on East 65th Street, owner...

Astoria Characters: The Gallant Globe-Trotter

Nancy Ruhling | Posted 05.25.2011 | New York
Nancy Ruhling

Timothee Faberger, flight attendant/caterer/tour guide, has made a profession of making guests feel at home whether they're at his three-family house in Astoria or in Russia on a river cruise.

Daniel Boulud Gets Third Michelin Star

Grub Street New York | By: | Posted 05.25.2011 | New York

"I got my third star and I've worked for it!" said Daniel Boulud at last night's Michelin guide party. "I've known the three-star club long enough."...

Park Avenue Princesses Prove They're More in Sync with the Times than the Real Housewives

Melissa Biggs Bradley | Posted 05.25.2011 | Style
Melissa Biggs Bradley

Don't judge the cookbook Park Avenue Potluck Celebrations by its cover, but by what it serves up--easy to make comfort food with a philanthropic benefit.

Daniel Boulud On His Passion For Italian Food And Cooking For Clinton

Louise McCready Hart | Posted 05.25.2011 | Style
Louise McCready Hart

Just back from China where Daniel opened Maison Boulud in Tiananmen Square, this illustrious chef took the time to answer a few of my questions.

Alexandra Guarnaschelli Talks About Dorito and Heirloom Tomato Sandwiches and the Power of the Pocketbook

Louise McCready Hart | Posted 05.25.2011 | Style
Louise McCready Hart

Who grew your food is a very important question to ask and very, very nice to know.

Chef Eric Ripert on Esoteric Black Truffles and the Importance of Value

Louise McCready Hart | Posted 05.25.2011 | Style
Louise McCready Hart

When I started at Le Bernardin is when I really, for the first time in my life, was in charge of a kitchen, and I could integrate artistry into the craftsmanship that cooking is.

NY Restaurant Week Maintains Low Hopes

The New York Observer | Eliza Shapiro | Posted 05.25.2011 | New York

Restaurant Week increasingly seems like a misnomer for a semi-annual promotion that last January was extended a full four weeks past its initial run. ...

Ecole Boulud: On the Job Training for James Beard's Rising Star

Flora Lazar | Posted 05.25.2011 | Style
Flora Lazar

Kaysen was able to boil down his chef's bon mots to five big lessons. They must be working. Less that a year into the job, Kaysen won the James Beard award for most promising young chef.

American Cheese Mongers: the New Curds on the Block

Flora Lazar | Posted 05.25.2011 | Style
Flora Lazar

Time to show that the artisan cheese industry in the US is more than a lot of hot air from the Slow Food and sustainable agriculture movements.

Heating Up the White House Kitchen

Tim Zagat | Posted 05.25.2011 | Style
Tim Zagat

At a time when many Americans are overweight, the trim First Family should serve as models of healthy eating balanced with regular exercise.

Boulud and Keller: What it Takes for American Chefs to Compete in France

Flora Lazar | Posted 05.25.2011 | Chicago
Flora Lazar

Americans have never even cracked the top ten in the Bocuse d'Or despite the increased quality of high-end American gastronomy and the numerous accolades received by the country's leading chefs. It's an anomaly Daniel Boulud and Thomas Keller have been working furiously to eliminate.