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Mario's show "Molto Mario" was the show, along with Sarah Moulton's "Sarah's Secrets," that coaxed me out of my law school slump and lured me into the kitchen.
I vividly remember making a braised lamb dish that Mario made on his show (I still have the recipe protected in a plastic sleeve (I should make it again!)) that was so intoxicatingly good, it was like a gateway drug that propelled me into a world of hardcore cooking and eating from which I have no plan to escape.
Which is why, last week, when Cra
Nov
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Environmentally conscious restaurants make up one of the newest and fast-growing niches in the food-service industry.
The chefs who run them get their due on a new Web site, Mother Nature Network.
The site recently named Cleveland chef Jonathon Sawyer of Greenhouse Tavern among "40 Chefs Under 40."
These rising young culinary stars bring more than just good food to the table -- they link farms to forks and promote better health for people and the planet -Mother Nature Network
Nov
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"Even the last scene takes place in a grocery store aisle where juice boxes play a key role."
The cover of the Fantastic Mr. Fox soundtrack.
Over the weekend I saw Fantastic Mr. Fox, the stop-motion animation by Wes Anderson based on the kiddie-lit classic by Roald Dahl. While the book has some simple pencil sketches by Quentin Blake, the film is filled with lavish food scenes that may actually make you hungry, even if the cakes and roasted meats are made of clay.
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A lesson on 100 of the most adept contemporary chefs from around the world and the food they prepare, Phaidon's new book " Coco:10 World Leading Masters Choose 100 Contemporary Chefs " assembles an in-depth list of who's who, affirmed by 10 renowned culinary luminaries such as Alain Ducasse, Ferran Adrià, Gordon Ramsay and Mario Batali.
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