On Media Versus Reality with Joe and Misses Doe
My job is crafting honest stories. But with so much to read already out there on the Internet, that's a challenge within itself.
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
The Giving of Chicken: A Hmong Tradition
On a trip to the Hmongtown Marketplace in St. Paul, Minnesota, chef Diane Yang shares an old Hmong tradition that continues to this day.
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.
A Sense of Adventure: Nodoguro's Chef Ryan Roadhouse
Chef Ryan Roadhouse uses Japanese kaiskeki and a rotating decor of highly-themed artistic creations as his inspiration at Nodoguro in Portland. Here's what makes one of Plate magazine's "30 Chefs to Watch" tick.
Chef Alex Guarnaschelli On Family, Nostalgia and Making It Personal
The outtakes of this Village Voice feature were too dear not to share.
Chef Uri Navon: Childhood Memories and Wishes for the Future
Past, Present and Future with one of Israel's leading contemporary chefs.
Chef Norman Nimrod; Defining Israeli Cuisine
How do we define Israeli cuisine? Chef Norman Nimrod of Jerusalem's Yudale helps me out.
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.
Quoted: Chef Jacques Torres on Craftsmanship
A thought from Mr. Chocolate that's stuck with me.
Gotham on a Plate: "What New Yorkers Are Eating Today, Tomorrow, Together"
I'm usually the one asking the questions. But a conference last week had me answering some cool ones.
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.
Chef Carmen Quagliata: A Sunday Sauce for Sandy
It's just what you need when a hurricane clears out.