The New York Times – Fashion & Style:
Some of the sharpest minds in food shared their insights on how American dining and cooking have evolved.
Category: Chefs
-
Why Is Chamomile Suddenly Everywhere?
The New York Times – T Magazine:
The humble flower has come to captivate the worlds of fashion and food.
-
A Dinner With Drama, and a Special Soundtrack for Dessert
The New York Times – T Magazine:
Known for his richly imaginative lighting and furniture, the designer Gabriel Hendifar is an equally inventive host.
-
The Kashmiri Chef Foraging on Precarious Soil
The New York Times – T Magazine:
For Prateek Sadhu, gathering native ingredients in the conflict zone where he grew up is the only way of asserting Kashmir’s tenuous place in the world.
-
Pass the Chowder, and the Curry: Jamaican Chefs Add to Cape Cod’s Culinary Delights
The New York Times – Travel:
Thanks to Jamaican seasonal workers, the taste of Cape Cod now extends beyond the known lineup of Yankee favorites, to golden patties, jerk-rubbed meats and turmeric-rich curries.
-
A San Francisco Chef on the Meditative Nature of Cooking Over an Open Fire
The New York Times – T Magazine:
While grilling oysters in a pit overlooking California’s Tomales Bay, Pim Techamuanvivit is able to slow down and come up with new ideas.
-
A Young Parisian Chef with a Theatrical Flair
The New York Times – Fashion & Style:
Julien Sebbag, a self-taught chef and caterer, has turned his cheeky Instagram videos into high-profile restaurant stints.