A generation ago, the great challenge in recreating restaurant food at home was acquiring the kinds of ingredients available to three-star chefs. These days morels and demi-glace are practically on sale at the corner deli. Today's top chefs may or may not be focused on French technique, but they have expanded the ingredient base—the world is their oyster, or, at the very least, their spice rack. A playful, bold, but intellectual approach to flavor is what Jean-Georges Vongerichten, Wylie Dufresne, and almost every other gifted, innovative chef have in... More >>>