16 Oct
Cookbook Review: The Blue Tomato, by Alan Wong with Arnold Hiura
Nicholas Rummell
Alan Wong’s cookbook, The Blue Tomato, is essentially a search for the impossible. The title was inspired by a school visit Wong made during which a...
20 Sep
Inside Staff Meal at L' Artusi: Color and Capers
Katherine Sacks Shannon Sturgis
As you rush around trying to check the last items off your prep list and set up the line for service, creating a color-coordinated staff...
The Product: Porchetta, Digging into Italian Culinary History
Katherine Sacks with Will Blunt Will Blunt, Autumn Stein, and Shannon Sturgis
Think about the tender, herb-packed flavor of a porchetta sandwich, and it's easy to see why crowds are rushing to Williamsburg's Smorgasbord...
The Weekly Mix: Rock n’ Roll n’ Italian Soul at Hotel Locarno
Emily Bell Autumn Stein
Somewhere inside Rome's Hotel Locarno, a romantic fin de siècle hideaway favored by artists and expats, there's Francesco Belei, bartender, youth,...
13 Sep
Scheu-What?
Jeff Harding Weingut Kruger-Rumpf
“I don’t drink Riesling all the time, though I’d hardly mind doing so. Still, there are occasions when something more pagan is called for, and...
7 Sep
Book Review: 99 Things You Wish You Knew Before Going to Culinary School By Regina Varolli
Emily Bell
Hindsight is 20/20, sure. But it also tends to come just a bit too late. Fortunately for those considering a career of the kitchen kind, Regina...
The Product: Elusive, Alluring Cloudberries
Nicholas Rummell
Highland gold. Baked appleberry. Hjortron. Snåtterblomma. Or simply, whimsically, cloudberries. Freshly picked cloudberries look like raspberries,...
30 Aug
The Weekly Mix: T. S. Eliot, Martinis, and Unlikely Creative Overlap
Emily Bell Shannon Sturgis
Even in the alco-academia of modern mixology, it's less common for a bartender to quote T.S. Eliot (or Nobel Prize winning men of letters in general...
30 Aug
Inside Staff Meal: 2012 ICC Chefs Know Best
Katherine Sacks Antoinette Bruno and Will Blunt
Our 7th Annual International Chefs Congress presenters have seen their fair share of staff meals over the years. And while savvy chefs put in the...

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