Here are five reasons culinary travelers should head to Portugal. Dessert First Lucy, our tour guide from Culinary Backstreets, fills us in on the fact that the Portuguese have an enormous penchant...
My suggestion is to plan 30 days out; you’ll usually get a fair flight price and enough available restaurant reservations. Always secure a great dinner; you can “wing” the rest. Here’s my process for...
This all started when I worked with the legendary chef Alain Chapel in a small town outside of Lyon, France. Chef Chapel would personally cart the ingredients we used in his kitchen from the markets...
What measurable benefit do I get by shooting for the apex of wine education? The coveted “MW” initials earned by only 370 candidates in the world? That’s a good question; one I ask myself each time I...
As chefs, we don’t always realize the hardship of not having access to food, let alone the ability to source fresh ingredients. You'd be surprised to learn how many urban and rural areas don’t have...
ICE alum Chef Missy Robbins (Culinary, '95) won big at the James Beard Foundation Restaurant and Chef Awards. The chef-owner of perpetually packed Brooklyn restaurant, Lilia, took the title for Best...
This project made me think about my creative process, and the need to adjust last minute when creating a meal. Two examples come to mind. Recently, I helped Rick Moonen, a Las Vegas-based chef (and...
For colder months, Bayless warms the flavor of margaritas with the addition of ginger and tops things off with a bit of festive bubbly. When it comes to guacamole, he trades out tasteless winter...
Eventually, the waitress quit. The damages were both personal — she was threatened, demeaned and harassed — and professional, as her experience both ended her career at that restaurant and negatively...
Readers will discover Gail’s time-tested and totally doable favorites in her new cookbook, Bringing it Home: Favorite Recipes from a Life of Adventurous Eating . We couldn’t think of a better gift to...
Sandwiches with Juicy, Sous Vide Steak For the foodie who has (almost) everything: Sous vide Sous vide has long been a favorite technique of top chefs across the globe. Sous vide helps chefs prepare...
The prolific New York Times food writer was joined by fellow panelists Padma Lakshmi of Bravo’s Top Chef, Kerry Heffernan, executive chef of Grand Banks; Susan Ungaro, president of the James Beard...
