Noma has regained the top position on the list of the world’s 50 best restaurants. A lot of opinions and discussions have stemmed from this: Does it make sense to name a restaurant the world’s best? Is the competition fair? Is the 50-best list accurate?
To an evolutionary biologist you and I are little more than machines for propagating our genetic code. Food is fuel and sex a stratagem for blending two organisms’ DNA. Yet however elegant and simple, the model goes only so far in explaining our lusts and
Gavin Stephenson, the former chef of London’s Savoy hotel who has overseen kitchens at The Georgian and Shuckers restaurants at the Fairmont Olympic Hotel in Seattle for more than a decade, began his beekeeping program three years ago on the rooftop of this historic hotel
Very few foods, if any, make an indelible impression on you, an impression that you remember 40 years later. But I do remember my first asparagus out of the ground, not bought in a supermarket but pulled by yours truly from the earth. My first fascination
I am a cake person. For people who know me, this is as irrefutable a fact as the Earth orbiting the sun. Given that, when I picked up Diana Henry’s new cookbook, “A Change of Appetite” (Mitchell Beazley, 2014), and it fell open to a
As a first generation Italian-American, I was raised on culinary delights my friends could only imagine: a never-ending supply of homemade tomato sauce and meatballs; fried bread dough glistening with olive oil; fresh pasta made from scratch. Perhaps because she couldn’t stand the thought of
On the canvas of seasonal eating, in between the greens of spring and the reds of summer, there is a largely white space filled by the pungent members of the onion family. They are planted around the same time as the fast-growing salad greens, but
I love playing with flavors, adding an Indian touch to almost anything that comes my way, minced chilies to my grilled cheese sandwich, a touch of ginger to the kids’ mac and cheese, and cilantro to almost everything that I set my eyes on. So