Why do chefs love that ancient alchemy of sharp cheese, black pepper, olive oil, and pasta plus cooking water?
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"It's going to be exactly what we do and nothing like what we do at the same time."
The food magazine's newest issue comes out August 19.
There's also going to be free cake made by some guy named Dominique Ansel.
Neither the developer nor the restaurant group will confirm.
The magazine hits newsstands (and Momofuku Milk Bar stores) May 20.
The magazine comes out February 25.
Plus, details on the mini-magazine shipping within the magazine.
Carbone and the Musket Room are new Michelin-star holders.
Fried chicken bedazzled with caviar? Momofuku's on it.
The Anthony Bourdain-produced show returns to PBS on September 7.
New York had an exceptionally strong showing, with Le Bernardin, wd~50, Blue Hill, Mission Chinese, Del Posto, and Momofuku among the winners.
Here's what moved (what shaked, too) on the 2013 list.
Get your seat now.
There may be some NYC-Philly cross-pollination coming up soon.
It's like a chili-cheese extravaganza, only with 3000 percent more Sichuan peppercorns.
Deck the halls with hand-pulled noodles.
That's a lot of bologna.
Help Governor rebuild.