Chef Nobuyuki Matsuhisa
Chefs

Chef Nobuyuki Matsuhisa

Nobuyuki Matsuhisa Nobuyuki Matsuhisa was fluent in sushi by twenty, having learned the art from a string of internships at some of Tokyo’s best sushi bars. But Matsuhisa dreamed of seeing the world, and of being able to experiment with food away from the immovable traditions of Japanese cuisine. He first left Japan for Peru, […]

Seaweed Food
Ingredients

Seaweed

Photo by khawkins04 Seaweed at Work Leaving no resource untapped, many put seaweed to work in food in all sorts of ways. Here are a few types of and uses for the weeds from the sea. In General Wakame is a brownish-green, frizzled-looking seaweed with a delicate saline flavor which is used throughout Asia. It […]

Chef Larry Forgione
Chefs

Larry Forgione

Chef Larry Forgione Twenty years ago, when iceberg lettuce abounded in American produce sections and romaine was still somewhat of an elusive delicacy, our country’s chefs were taking their cues from Europe, and discovering what Larry Forgione instinctively knew all along: that regional, seasonal farm-fresh food tasted better than the pre-fab, “polyester food” being sold […]

Chef David Burke
Chefs

David Burke

Image courtesy of: David Burke/Facebook Chef David Burke Perhaps the reason Chef David Burke is so uninhibited in the kitchen at the Park Avenue Cafe in NYC, able to be completely innovative and even wacky with his dishes and their presentation, is because, as he says, “I didn’t grow up eating that kind of food.” […]

Chef Daniel Boulud
Chefs

Daniel Boulud

Image By DinexGroup Chef Daniel Boulud When Daniel Boulud began working as Executive Chef at Manhattan’s Le Cirque in 1986, the restaurant was much more famous for its glittering society than it was for its rather uninspired cuisine. Within the very first year of his tenure, Boulud turned that around, capturing that coveted New York […]

Hot Chocolate Epiphanies
Articles

Hot Chocolate Epiphanies

by Melissa Clark While growing up, I never much liked chocolate. My birthday cakes were always made from strawberry-pink ice cream, and my candy preferences tended toward caramels, candy corns, and sugared nuts. Aside from the occasional bite sized bar of Hershey’s special dark, or a marshmallow-topped cup of Nestle’s Quik, chocolate was just not […]