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.
The Romeria: A Pilgrimage of Faith on Sao Miguel
On a tiny island in the middle of the Atlantic, a centuries-old tradition of faith and devotion continues.
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.
The Azores: Feasting, Family and Furnas
Long days and long memories in the heart of a tiny island.
Chef Norman Nimrod; Defining Israeli Cuisine
How do we define Israeli cuisine? Chef Norman Nimrod of Jerusalem's Yudale helps me out.
Join Me and FWD.us in Celebrating Immigrant Heritage Month
Let's gather June 11th for some tasty bites and tasty conversation about how immigrants have affected the NYC dining scene.
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.
Quoted: Lidia Bastianich on "Is it difficult to be a woman in the kitchen?"
A few words from Lidia Bastianich at the Women Chefs and Restaurateur's Conference
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."
At Belle Reve, Chef Paul Gerard "Under-Promises and Over-Delivers"
Newly opened, this joint is a worthy watering hole for some. But I'd go for the food alone.
The Harlem Hospitality and Culinary Conference
"How can we create a new brand of Harlem that stands the test of time?" This question and many more from this year's conversations.
Eat Here, Now! Shane Lyons Debuts His Chef's Counter at Distilled
It's not a tasting menu. It's an eating menu.
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.