A great many chefs have long been troubled and angered, by the star system. It's a square-peg-round-hole situation. Yet nationwide, newspapers continue to insist that their critics employ the star system as though nothing's changed the past few generations.
Now that most of us have broken our resolutions it's time to check out Flex Donuts, which is located in the dining level of Grand Central Station. Besides running Flex Donuts, Zac Young is the pastry chef at both locations of Flex Mussels.
In addition to being a serious cookbook with more than 50 Polish recipes (from pierogi to poppy-seed cake) taken from Beata's grandmother's handwritten notes, Rose Petal Jam is also part memoir and part travelogue.
Anyone who has paid attention to the news here in France during the past year has seen the articles and the investigative features on television exposing the shocking practice of restaurants all over the country.
For decades I have tracked trends, and created many of them. Some have lingered longer than most marriages, yet others still hover around or are merely a reflection of personal wishes. Some were so ahead of their time as to be forgotten or "invented" by someone else.
While you'd think there's nothing left to say about Italian-American food, nugget after nugget of good food and delectable ideas pop out of the recipes and stories lovingly told by Lidia and her daughter.
'Tis the season to give and receive... and if you're lucky, this year's best cookbooks will be part of the exchange. I recently was given a gift of Ellie Krieger's new book Comfort Food Fix and later that week bought for myself Melissa Clark's Cook This Now.
Chef Marc Vetri's vision of having every school cafeteria serving family style lunches may be some years away, but at least he has a vision. That vision is slowly coming to fruition, one family meal and one school at a time.
In a frenzied and scholarly approach, the team scoured the country for the best sommeliers from coast to coast, where they gleaned insights and secrets from dozens of cellar zealots who cumulatively represent decades of training and experience.
Today I offer several gifts for your Thanksgiving table. It is, after all, the one holiday that begs for you to be at the table -- not in the kitchen -- and so some stealth planning and creativity are required.
In my 35 years as a professional chef, I have come to know a lot about food. But I know nothing about cars and so was especially interested in the riveting juxtaposition of great chefs and great cars at a dinner celebrating the 125th anniversary of the automobile.
The take-away from three days and nights at the Culinary Institute of America's food conference -- "World Casual: The Future of American Menus" -- comes the notion that the food of tomorrow will be a big mash-up of tastes and flavors all on one plate.
The other night, there was an unorthodox kind of culinary happening. Deepak and Jean-Georges, two men famous enough that we're all on a first-name basis with them, created a four-star recipe for the launch of Vongerichten's newest book.
While I really like eating at home best, there is nothing quite like sharing an excellent meal with a friend. At lunch, three hours seems to be the golden rule for maximum pleasure. Dinner is nothing short of four.