24 Jul
Inside Staff Meal at The Spence: Diners’ Backstage Pass to the Kitchen
Deanna Dong Shannon Sturgis
With the rising status of the culinary profession (how many times have you heard “chefs are the new rock stars” lately?), diners are increasingly...
24 Jul
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The Product: Tripe, Glorious Tripe
Katherine Sacks Antoinette Bruno
Once the obscure items left for adventurous eaters and devoted cooks, the glorious offerings of offal are now fully in the spotlight, as chefs make...
Cookbook Review: Desserts by Michel Roux
Deanna Dong
There’s no debate that French-born Chef and Restaurateur Michel Roux is a talented and decorated professional of the highest degree. With his brother...
19 Jul
The Weekly Mix: Campari, Angostura, and Bitters Sweets at Carillon
Emily Bell Antoinette Bruno
Considering the kind of poor life choices most of us make in bars at 1am, Pastry Chef Plinio Sandalio did pretty well for himself. He didn’t get a...
17 Jul
Inside Staff Meal at Dominique Ansel Bakery: Sweet and Savory
Deanna Dong Antoinette Bruno
Unlike traditional restaurants with lulls between service, bakeries and other sweets-focused retail establishments rarely organize staff meals....
17 Jul
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Just Desserts: Meet Five of the 2012 StarChefs.com International Pastry Competition Chefs
Nicholas Rummell
We've canvassed the nation, tasted as many pastries as we could without needing an insulin shot, and met some amazingly talented chefs, but we had to...
9 Jul
Waiter, There's Wine in My Cocktail
Jeff Harding with Emily Bell Shannon Sturgis
Making cocktails with wine might be sacrilege to some vino purists, and when we heard of the half-cola-half-wine Kalimotxo, or Cocovino, we might...

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