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8 Innkeepers Serve Up Breakfast Inspiration
A new cookbook serves up breakfast inspiration. Eight innkeepers who have served more than 184,200 breakfasts in their collective 150 years of feeding happy guests joined together to write “Eight...
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Chef’s Industrial Eats Helps Put Town On The Map
A life-sized sculpture of a cow and a sign reading “Dine on our Swine” should have stopped me in my tracks, because I don’t eat beef or ham. But one look at Industrial Eats’ menu, handwritten on large...
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A 90-Year Tradition Of Tamales On Christmas Eve
For many families of Mexican descent, Christmas is the time to gather around the kitchen table to teach the next generation to spread masa dough onto corn husks. That’s the first step before filling,...
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A Taste Of Old Mexico To Enjoy Anywhere: Frozen Tamales
Noelia Garcia grew up helping her mother make and sell tamales — those golden packages of cornmeal and spices steamed in cornhusks and tied like little presents. In Mexico, tamales are always made...
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Alexander Smalls Brings The World To Harlem
Alexander Smalls, the Harlem-based restaurateur known for his African diaspora-inspired menus, is a celebrity chef at the forefront of culture-blended cuisine. His New Year’s menu is a tip-off to the...
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Try Savory Flavors For A Gluten-Free Breakfast
The pursuit of a healthy diet is frequently lamented as an exercise in deprivation. Often the ingredients that must be given up are ones that delight the palate and excite the soul. Chef Paul Fields...
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Toast Takes Center Stage With These Tasty Toppers
The lesser partner of center-stage bacon and eggs at breakfast, toast is often pushed to the edges of the plate waiting for a bit of butter and jam. But toast is forgotten no longer. Chef Jason Travi...
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Irish Cooking With Surprising International Accents
Corned beef and cabbage. Irish stew. Soda bread. These are the foods Americans associate with Irish cooking, especially on St Patrick’s Day. But while these dishes are certainly old favorites, they...
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Cassoulet’s Layered Flavors Warm Winter Nights
As the cold Northeastern winter laid yet another wet snow on New York City, Back Forty West, Peter Hoffman’s wonderful restaurant at 70 Prince Street, sported its sixth annual celebration of cassoulet....
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Pan-Latin Fusion Ignites The Guatemalan Table
It’s not easy to capture an entire country’s cuisine in one cookbook — especially when the author lives 3,000 miles away. So when Amalia Moreno-Damgaard began writing her cookbook about Guatemalan...
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Adding Mexican Spice To Thanksgiving Succotash
Thanksgiving is the best of times. Friends and family gather together to celebrate one another and the season. And yet there is the nagging problem of devising a menu that protects tradition but still...
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California Wine Country Chef Prepares A Fall Feast
Paso Robles, California, is gaining as much recognition of late for its cuisine as for the region’s celebrated wines, with chefs drawn to the bounty of the state’s Central Coast. Downtown Paso Robles,...
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Dinner Parties: Make Them Fun For Everyone
Cooking for dinner parties should be fun. If the occasion is a holiday, a birthday or a personal landmark, celebrating at home with a meal cements relationships with friends and family. But when...
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7 Secrets To A Perfectly Flaky And Buttery Croissant
The new year of 2016 is fast approaching. I am now trying to complete the tasks planned for this year but left unfinished, both business and personal. By doing so, I can welcome a new year as a fresh...
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A Kitchen Gypsy’s Journey To Find Her Home
It all began (or shall I say culminated?) on a boat with a friendly competition between friends. We were cruising along the coast of southern Mexico on the Mindy, Larry Mindel’s beautiful yacht, when...
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Turn Plantains Into Patacones For An Easy Latin Treat
I was intimidated by plantains. Having eaten them in Latin American restaurants, I knew they were good when served with roast chicken, rice and beans. But seeing them in the market, I had no idea how...
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Chef Francis Mallmann Sets Fire To Food Of Uruguay
“Fire is a language all its own. It’s magical. Mysterious.” No, these are not the words of a committed arsonist, but rather Francis Mallmann, one of South America’s greatest chefs, a man famous for his...
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‘Ingredienti’: Marcella Hazan’s Soulful Italian Food
I’ve lived in Italy off and on since the 1970s, eating my way up and down the peninsula, shopping the markets, raising the vegetables in my own gardens, prepping and cooking the food, studying the...
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Sweet Figs: 3 Healthy Recipes That Need No Sugar
Here’s the challenge. Create a daily spa menu with 1,000-1,200 calories. Do not use refined sugar or salt. Use fresh fruit, vegetables, low-fat animal proteins, fish and whole grains. That’s how chef...
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Fried Chicken Gets The Sweet-And-Spicy Japanese Treatment
Fried chicken, oh how you are loved. Crisp on the outside, moist inside and savory-sweet, fried chicken is solidly on the list of favorite American foods. But not just in the U.S. Visit just about...
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