Sotheby’s cellar stock has nothing on Areni-1. It’s here in this Armenian cave that scientists have discovered irrefutable evidence of the oldest winemaking facility to date — some 6,100 years old, as reported in the Wall Street Journal yesterday. In addition to well-preserved seeds of vitis vinifera of an unidentified red varietal, a press of sorts, jars, and drinking vessels, archeologists…
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A Chef’s Diary, Part 3
Editor’s Note: Nine months ago, Larry Frazer left his executive catering chef position at Princeton University to become Culinary Arts instructor at Eden Institute. His first installment described the difficulty of his decision and in the second one, we met his students. Now we find out how exactly a chef prepares a curriculum for autistic youth that completely excludes speaking….
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App of the Week: The Chili Chef
The Chili Chef Developer: Invisions Technical Arts LLC Cost: $0.99 Runs on: iPhone Website: www.invisionsta.com The weather is freezing, the sky is gray and you desperately yearn for something hearty, hot and delicious. Many foods are bound to the season they’re most ripe, but chili is more often than not associated with the weather. When you can see your breath,…
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Sazerac: First Lady of Cocktails
I woke up this morning from a dream about walking around the French Quarter, and for a few moments had that hazy, happy, warm feeling from the conjured sultry air and sunshine, gazing at prehistorically large potted ferns dangling from wrought-iron balconies, and the Sazerac that I was sipping on. It kind of ruined my taste for coffee–but it gave…
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Getting Good Ramen
Editor’s Note: For those who read Wednesday’s post on ramen and are now wandering hungrily around their neighborhood in search of sustenance in a bowl, Gayle Sato provides a map:
Secret Spice
That elusive ingredient that makes you favorite chef’s coq au vin so hauntingly delicious may be coming to a jar near you. As reported in today’s New York Times, Boulud-line alum Lior Lev Sercarz, has been creating secret custom spice blends for chefs the country ’round for several years – and now he’s taking it to the masses with a…
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