Hot-Plate Secrets of the Chefs
Jacques Pépin makes Dijon vinaigrette with olive oil and leftover Grey Poupon.
Jacques Pépin makes Dijon vinaigrette with olive oil and leftover Grey Poupon.
Plus: A pre–Kentucky Derby party at Mason Dixon, and Gail Simmons will teach you about the food of Spain, in our daily roundup of neighborhood food news.
And a cavalcade of Outstanding Chefs will present.
The question seems to be on everyone's mind lately.
Following on her Green Kitchen project, Chef Waters will once again champion the cause of simple cooking, this time with help from star chefs.
The celebrity chefs will be in town hawking their new cookbooks
Johnny Iuzzini and Wolfgang Puck tell cooking-school pipsqueaks that it doesn't happen overnight.
A look at the new three-course prix fixe.
We talk with Platt about last night's episode.
Three notable restaurant families on how to maintain good relations and get out of a parent's shadow.
More 'Top Chef' talk from today's conference call. Turns out most of the season was shot in Brooklyn!
From Gordon Ramsay on veal spinal cord to Al Roker on getting special treatment at the Shake Shack.
The former president and America's first lady of home cooking are putting on a fund-raiser together, Pinkberry isn't as "all natural" as you'd like it to be, and a recipe for a season-appropriate dish served to Pope Benedict XVI last week.
Secret Service agents are inspecting the Pope's food and 'Gossip Girl' returns to New York restaurants in our daily food-news roundup.
A cockroach shows up at the Waverly Inn, New York is running out of plutocrats, and KFC plans to sell grilled chicken. What is the world coming to?
Bruni's blog has it that the Pope is scheduled to eat a Shake Shack burger during his NYC visit April 15–20.