The winners of the James Beard Foundation's media awards were announced last night (the glitzy chef awards will be presented tonight and you can follow along here, if you like). Congratulations to all of the winners!
Day 2: General Tso's Chicken from King Dragon (1548 Madison Avenue, 212-369-6788) The identity of General Tso and the origin of his eponymous, ubiquitous chicken has long been a question nagging the American psyche, right along with queries like "Who is John Galt?" (spoiler: he's a total jackass w ... More >>
Robert Sietsema, Sarah DeGregorio, and Rebecca Marx recap their respective years in food
Welcome to 100 Dishes to Eat Now, Fork in the Road's handy list of some of our favorite dishes -- old standbys and new finds alike -- compiled daily. Today's pick: General Poke-Her-Face Prawns ($18) at Xiao Ye (198-B Orchard Street).
Above all, a cookbook should be useful and accurate, but that's not why we love them. A great cookbook isn't just a compendium of recipes; it takes you somewhere--into a cook's kitchen, to the South of France, or the South Pacific, or back in time. Following a 1961 recipe for Chateaubriand do ... More >>
Flash in the pan: bringing you simple, quick, but not dumbed-down recipes. This Kung Pao shrimp recipe is adapted from a Kung Pao chicken recipe by Fuchsia Dunlop in her book Land of Plenty: A Treasury of Authentic Sichuan Cooking. I tweaked it by subbing shrimp for chicken, and adding mild, lo ... More >>
My favorite food book of the year was Fuchsia Dunlop's Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China. In it, she tells the amazing story of an Englishwoman going to cooking school in Chengu, and we sit on the bike with her as she peddles through the Sichuan capital ... More >>