Chef Sarah Kirnon Remembers Her Grandmother
"My grandmother always had her head held high."
Interview Cut: Nicholas Morgenstern
Nicholas Morgenstern does a lot more than just make ice cream. But that's part of the point.
Portraits and Plates by Scott Conant
Celebrating the opening of Fusco with a walk down memory lane to Scott's cooking origin story.
Kierin Baldwin: "I'm a Diabetic Pastry Chef"
What do you do when your job becomes your enemy?
Chef Miro Uskokovic: Coming Out With Crohn's
"You get diagnosed with this disease, and the enemy is what you do!"
Chef Melissa Chmelar: City Mouse with a Country House
Bringing city and country together in good ol' NYC.
At Kingsley, Chef Roxanne Spruance Makes It Work
Sometimes, things turn out the way you wanted them to.
Chef Brendan McHale: Talking Little Rivers, Big Cities, and the Bounty of Summer
We may be in love with New York, but the country calls.
Chef Angie Mar of the Beatrice Inn: "We Are All Commis"
How do you cultivate a kitchen? With integrity.
Marcus Samuelsson: Providing a Platform
With a Special Menu for Black History Month, 6 Women Take Center Stage
Vagabond's Chef Alex Chang on the Prizes and Pitfalls of Youth
Chef Alex Chang knows he's young to rule so much. But that only gives him time to get even better with age.
Quoted: Chef Chris Cheung on the State of Chinese Cuisine in New York City
The born-and-bred New Yorker and chef/partner of East Wind Snack Shop in Brooklyn reflects on the old and new of Chinese cuisine.
Chef Alex Guarnaschelli On Family, Nostalgia and Making It Personal
The outtakes of this Village Voice feature were too dear not to share.
Heaven on Seven: "It Was A Joint"
It takes three generations of a family for a Chicago mainstay to thrive for 35 years.
Quoted: Chef Sarah Simmons on Promoting Female Talent
Some smart words from one of my favorite smart women.
Alon Shaya Gets Deeply Personal with His Latest Restaurant, Shaya
At his newly opened Shaya, Shaya gets to play with the flavors of his childhood with abandon, combining memory and skill into dishes that are both “authentic” yet playful; both local yet truly Israeli.
A Timely and Timeless Conversation with Chef Marco Canora
A calm and meandering conversation on the "big picture" and "keeping it small."
Chef Ned Elliot: On Moving Food and Food Journalism Forward
There are limitations to creating and writing about food. Chef Ned Elliot and I hash some of them out.
Chef Amanda Cohen: Keeping it Real(ly delicious)
My first piece tied to the #womenslives campaign is a full interview with chef/owner Amanda Cohen. She's a woman to listen to.