In the mid-1980s, Ariane Daguin, then working at a charcuterie purveyor, went to upstate New York to sign a contract with a farm that would allow the market to begin carrying American-raised foie gras. The trip fell apart, and her bosses opted out of making the deal. And at that moment, the Gascony ... More >>
Photo courtesy the Institute of Culinary EducationAnd back to work he goes!Michael Laiskonis, the recently departed pastry chef from Le Bernardin, seems to be taking the notion of retirement pretty lightly. He's already back in the saddle with a new gig as a Creative Director at Institute fo ... More >>
Now on the Upper West Side and featuring French cuisine, but the jazz-loving intimacy remains
At Pure Food & Wine, the Gramercy restaurant that serves gourmet renditions of organic, vegan, raw food (nothing is heated above 116 degrees), there's a glow coming from the candles being lit in preparation for dinner service on this dark winter afternoon. Dressed in jeans, black sneakers, an ... More >>
Jen King (left) and Liz Gutman tackle a batch of caramel. On a recent Thursday afternoon, Liz Gutman and Jen King were in the eye of a salted caramel storm. "Now's the time that everyone wants to buy candy," King said, reading the thermometer that sprouted from the large pot of hot caramel sh ... More >>
You've got a thing or two to learn. . .
Temptation awaits in New Orleans