After The New York Times quoted super chefs Thomas Keller and Andoni Luis Adruiz saying that saving the world was not their problem, the internet erup...
Fedele Bauccio | Posted 05.29.2012
Chefs have an enormous power to make a difference, and they can do so without sacrificing flavor. If chefs ignore climate change, those oysters Thomas Keller and I both love will disappear from our warming oceans.
Paula Crossfield | Posted 05.22.2012
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.
The Braiser | Posted 05.21.2012
How do celebrity chefs support political candidates? With fancy dinners? With non-connected joint expenditure committees? With hundred dollar bills baked into pies?
Monica Strawbridge | Posted 05.18.2012
Eggs! Eight or nine eggs each day. It's the two-sided coin of owning 11 chickens. On one side, I'm thrilled to have fresh eggs always available. On the other, the stream of eggs is so steady at this time of the year, you can be swimming in them.
The Daily Meal | Posted 05.18.2012
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...
Nick Wiseman | Posted 05.17.2012
It's not Thomas Keller's responsibility to help save the planet (though many chefs have taken on this calling with great ambition). But focusing solely on the aesthetics and disclaiming any other responsibility altogether is a cop-out.
New York Times | Posted 05.16.2012
They are two of the world's most acclaimed chefs, each with a raft of awards, a constellation of stars and schools of kitchen alumni spreading their g...
Andrea R. Vaucher | Posted 05.15.2012
When I lived in Paris, my boyfriend and I would go often to A Douchka in the Marais and eat blini after blini topped with those glistening, steel-grey pearls. But it's been awhile since I've indulged in a true caviar-orgy.
The Daily Meal | Posted 05.15.2012
The man who today is known for precision and perfectionism originally found these qualities in his first job dishwashing for his brother's restaurant.
Jay Weston | Posted 04.06.2012
When I go to my local In-N-Out, at least once a week, I either park and go inside to eat or speak (shriek) into the intercom: "Ordering a 3x3, medium rare, well-toasted bun, animal style, cut in half, with a side order of peppers. And well-done fries."
Rozanne Gold | Posted 05.22.2012
Many people have fantasies about food and opening food businesses. Some succeed; but most of them fail, with dashed bank accounts and broken dreams as the payoff.
Posted 03.08.2012
Every year since 1991, the James Beard Foundation picks one chef, out of all the hundreds of thousands in America, to be its Outstanding Chef of the Y...
Posted 11.28.2011
The lucky canines of Manhattan's West Side will soon be receiving top notch treatment with the installment of a $6.5 million renovation to Tribeca's H...
HuffingtonPost.com | Lucy Blodgett | Posted 01.04.2012
The legendary Martha Stewart spent Thursday morning with her fans at Williams Sonoma in Beverly Hills for the release of her new cookbook, "Martha's E...
Posted 12.12.2011
For his next culinary project, Jean-Georges Vongerichten has his eyes on the old Staten Island Ferry boat for a "newspaper lined" lobster shack. The c...
Daniel Klein | Posted 11.27.2011
We are interrupting our trip's linear flow to bring you an episode of The Perennial Plate from upstate New York. We felt like the immediacy of this is...
Robin Wilkey | Posted 11.22.2011
"When we store the fish, we always store it the way it swims," explained Thomas Keller, holding a whole fish upright. "Storing a fish like this suppor...
Jay Weston | Posted 10.22.2011
I am given to grandiose statements of excessive enthusiasm. So here goes another... the best piece of pastry I have eaten in years.
Posted 10.01.2011
Chef Thomas Keller is bringing The French Laundry across the pond for a 10-day pop-up restaurant inside the famous Harrods department store in London ...
Jay Weston | Posted 09.14.2011
The best fried chicken I have ever had was at Chef Thomas Keller's Ad Hoc, the casually elegant restaurant in Napa's Yountville. The first time I ate it, I almost cried with joy. This was perfection!
Marie Elena Martinez | Posted 07.10.2011
It was a good night for New York and a good night for women in food. A New York girl attending my first James Beard Awards, I couldn't have been happier about the winners. Here, a quick recap of the night's events.
The Feast | Posted 07.02.2011
Last week, Thomas Keller's three Michelin-starred NYC restaurant Per Se landed in the #10 spot on The S. Pellegrino World's 50 Best Restaurants list. ...
Daniel Klein | Posted 05.29.2011
WARNING: Video contains images that some may consider disturbing. Close to 10 BILLION animals are killed every year in the USA (100+ million are pigs...
Daniel Klein | Posted 05.25.2011
You watched the video of my chickens surviving the winter, and the Thomas Keller quiche that their eggs helped create, now see their early years. On...
Food Republic | Posted 05.31.2012