Claudia Fleming’s winding food road, from over-the-top pastries in the '80s and '90s to writing her second cookbook in a Long Island cottage, has landed her back where it all began with Union Square...
Every chef, cook and home cook that I know has an idea for their own cookbook and what it would be about when and if the opportunity presented itself. Sometimes it’s a theme, a narrative that guides...
Black, White, and The Grey: The Story of an Unexpected Friendship and a Beloved Restaurant By Mashama Bailey (Culinary, '01) and John O. Morisano In 2014, a Black chef from Queens and a white media...
Both chefs and diners have dramatically shifted the way they approach food over the last 15 years, and Chef Akhtar's desires happen to meet these demands. Since his days at Craftbar, he has married...
Cookbooks can bring new ideas after a season of cooking at home during the pandemic and make great holiday gifts for anyone: those with culinary credibility looking to learn new ideas or expand their...
The idea of American cuisine is inseparable from Black culinary culture, as some of our most well-defined, most celebrated regional traditions are rooted in the African diaspora. High-visibility black...
In 2015, Adeena moved to Israel after meeting an expat American who is now her husband. She lived in Jerusalem shortly after college in the 1990s and visited the country frequently over the years...
Here are a few of my favorite food books, from informative and intellectual, to inspirational and artistic. During the hospitality industry shutdown, spread your curiosity and commit downtime to...
As another summer filled with restaurant openings, rosé wine pairings and NYC heat waves comes to an end, it’s time to usher in one of the most beloved seasons of all — fall! For many, this stirs...
Here are five alumni’s cookbooks that we’re excited to cook and learn from this spring. “Piatti: Plates and Platters for Sharing, Inspired by Italy” by Stacy Adimando Saveur executive editor and James...
Marge took time between media appearances and store demonstrations to teach a two-hour seminar on recipe writing to students at ICE’s Los Angeles campus. We asked what her top tips and biggest pitfall...
The first book, “Korean Home Cooking: Classic & Modern Recipes” is from Chef Sohui Kim (Culinary/Management, ‘02) who owns The Good Fork and Insa with her husband, Ben, in Brooklyn. Sohui told me that...
