9 Apr
Bouillabaisse Charter Restaurant Members
CHEZ FONFON Roger...
9 Apr
The Marseille Bouillabaisse Charter
INTRODUCTION It is not possible to standardize cooking. Indeed it is an art in which success depends on the chef's savoir-faire. Bouillabaisse,...
9 Apr
Bouillabaisse: Are you serving the real deal?
Antoinette Bruno
It is a food-lover’s faux pas to go to Marseille without tasting Bouillabaisse. Traditionally, fishermen prepared this soup from all of...
6 Apr
The Weekly Mix: Spring’s Basil Sip
Katherine Sacks
A successful spring cocktail needs to be a light refresher, just the thing for your customers to sip in the warmth of a lazy afternoon. An overly...
6 Apr
The Product: Handheld Easter Feast—Australian Lamb Pie
Emily Bell Emily Bell
Maybe because they’re based in Southie, the roughneck Boston neighborhood better known for harboring the buried good intentions and rock hard abs of...
6 Apr
Back in the Big Apple: Food, Fashion, and Fun
Nicholas Rummell, Katherine Sacks, Emily Bell, Caroline Hatchett, Shannon Sturgis, and Leah Adelman
There weren't runways or rail-thin models, but who needs those when you have lamb jerky and flights of beer? The 34th Annual International...
4 Apr
2012 IACP Awards Winners Announced
Nicholas Rummell
On Monday, April 2, the International Association of Culinary Professionals held the finale to its 34th annual conference, announcing the winners...
3 Apr
The Art and Economics of Charcuterie Part 2
Amanda McDougall and JJ Proville
In-house charcuterie programs have experienced exponential growth over the past two years. It is arguably the biggest and most far-reaching trend we’...
3 Apr
America's Next Generation of Chinese Cuisine Rooted In Tradition
Minna Suh
Cheap, fast and greasy is often the average American’s only experience with Chinese food. But many chefs...

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