Ben Hewitt's new book, The Town that Food Saved, takes a close look at Hardwick, Vermont, to see how soy milk and grass-fed meat have invigorated the local economy.
March 2010 Archives
On the heels of Food, Inc. a new documentary by Ana Joanes takes a look at the bad, the very bad, and the hopeful aspects of our national food system.
Chef Brad Farmerie, of New York’s Double Crown, is just back from a whirlwind trip of Southeast Asia, where he ate and drank his way through Singapore, Kuala Lumpur, and all the tiny towns along the way.
Inaki Aipitarte and his Paris restaurant, Le Chateaubriand, have a four-page spread in COCO: 10 World Leading Masters Choose 100 Contemporary Chefs. The book came out in December, but I've only just gotten through the 100 entries put together by the likes of Fergus Henderson and Alain Ducasse.
Glenn Roberts, the founder of Anson Mills, has a scarily encyclopedic knowledge of seeds, grains, and farming methods.
Remember Zora O'Neill, our first Meal of the Moment Contest winner? Here's another of her beautiful snapshots for inspiration--we've got another contest coming up soon.
James Beard nominations were announced yesterday, and we were psyched to see one of our favorite video gurus, Liza Mosquito de Guia, on the lis
There are many reasons to love The Harrison, an elegant Tribeca space that is the restaurant equivalent of a crisp white shirt - timeless, chic, and adaptable to every situation.
Photo: evang / CC BY-NC-ND 2.0Editor Deborah Dunn was in Kauai earlier this year and popped into the brand-new St. Regis Princeville. Jean-Georges Vongerichten's barefoot chic restaurant wasn't open yet, but the hotel bar was. Debi say, "It's a lot...
Chicago chefs Homaro Cantu and Ben Roche, of Moto, have teamed up with Planet Green for Future Food, a new series that will combine high-tech cooking, macro food issues, and some zany kitchen challenges
Jessie Oleson's Cakespy is first and foremost a review of all things sweet. She writes about bakeries, recipes, and sugar-fueled travel. Perhaps more entertaining, though, are the original artworks that accompany many of her posts.
There's only one thing better than a boozy dinner party: a boozy dinner party with pork buns.
Starting March 12th, a vast number of music and tech insiders will in Austin for the annual South by Southwest festival, skyrocketing the city's Converse and iPhone per capita.
Yesterday, I sang the praises of chef Cathal Armstrong's butter-themed St. Patrick's Day lunch, especially a certain tart. Today, I present you with the recipe for Armstrong's special Bakewell Tart, which he says is inspired by the ones his mom...
For the Irish Dairy Board's annual pre-St. Patrick's Day lunch, chef Cathal Armstrong went all-out, with a rich menu that highlighted Kerrygold butter and cheese, Irish smoked salmon, and other native dishes.
Anyone who thinks Boston doesn't have cuisine to match New York, Chicago, or Los Angeles, has not met Tony Maws. At his restaurant, Craigie on Main, the chef goes all-out with a menu of bold, fatty, rich, sensuous dishes that are simultaneously elegant and refined.
I took one look at the cover of Sophie Dahl's new cookbook, Miss Dahl's Voluptuous Delights, and felt instantly envious. I'd love to be a glowy, photogenic British former model (with a writerly pedigree, no less) perched amid a scene right out of Anthropologie, with a pile of adorably dappled squash to her right and a cheery vintage thermos to the left.
Chef Ana Sortun is known for her lovely Oleana, Cambridge's favorite special occasion restaurant. Two years ago, she and pastry chef Maura Kilpatrick opened a casual offshoot, Sofra Bakery
From previous experience, I know that, by and large, chefs are obsessed with Japan. Blame it on the soba, the tofu, or the sake, but they all love it. When pressed to pick the next big culinary destination, Japan was a constant, but they also had their eyes on some other countries.
For our inaugural innovations issue, I asked some of the world's best chefs to speculate on what the food world might look like in ten, twenty, thirty years. Their thoughtful answers made it clear that we're not heading toward Molecular Gastronomy 2.0; in fact, chefs seem to be most excited about things of the past: rescued seeds; rediscovered cuisines; simple cooking.
I’d never thought about where cashews came from until I met Cyrilla Suwarsa, half of the entrepreneurial duo behind Nuts + Nuts, a direct farm to consumer company. In a twist on the old lemons into lemonade adage, she and her sister Caecilia have turned an unfortunate illness into a fledging food company that is invigorating the Indonesian cashew industry.
After flirting with beer for years, without being able to commit, I may have found my perfect match. Goose Island, a much-loved family-owned brewery in Chicago, has developed a line of Belgian-style ales that have more in common with wines than typical brews.
If all else fails, make eggs.
Some of my favorite chefs, including Cathal Armstrong and Michael Anthony, are being proactive about working with schools and nonprofits. But Jamie Oliver is one step ahead of them: this year's 2010 TED winner, Oliver has been working with disadvantaged kids all over the world through Fifteen, his foundation, and overhauling British nutrition with his Ministry of Food and School Dinners campaigns.
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