She's the first woman invited to collaborate on a state dinner.
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Tickets are available now.
"Lots of sugar and lots of meat — that is America."
Some of New York's most prominent chefs discuss what they think could be done to help restaurants and diners better understand the Department's sometimes-arcane rules.
It's just the latest standout among New York's newly excellent bunny dishes.
Plus: Joshua David Stein's kooky review for M. Wells Steakhouse, and more, in this week's roundup.
Jam-filled cookies, stout, and whiskey expertise are some of the things explored in the new video series.
It's not really all that useful, but it's still cool.
Think tea-smoked eel with monkfish liver and fat choy, seared foie gras with soup dumpling, and more.
Three chefs duke it out for alfresco supremacy.
The cookbook is purely Anita.
The 'Voice' critic does have seventeen other favorites, though.
"The flavors are simple and precise."
"It's just one competition and you can go home after it."
"It was probably inspired by our boar-hunting trip to Mongolia last year. Or at least Anita was probably inspired to send it to me for that reason."
Drew Nieporent, for one, really hopes that Del Posto gets their lost Michelin star back.
Anita Lo and Joyce Goldstein discuss the difference between the New York and San Francisco scenes.
Jennifer Scism is leaving the restaurant business and moving to Maine.