Converting to Pour-Over Coffee; More on Chefs & Foraging


Frank Bruni chronicles his adventures in coffee snobbery in this era of evolved coffee culture. [NY Times]

American Jews who also happen to be foodies have been looking to revive old Ashkenazic dishes that originated in Eastern Europe. [NY Times]

The chef-owners of Seasonal Restaurant and Weinbar, Wolfgang Ban and Eduard Frauneder, say that cooking for picky diplomats is harder than restaurant cooking. [Reuters]

A guide to winter dining includes cozy meals at such warm, fuzzy places as Highlands, Jackson Diner, and Keens Steakhouse. [Village Voice]

Rocker Jon Bon Jovi’s charity restaurant, Soul Kitchen in New Jersey, allows families to have dinner out and either pay or volunteer in exchange. [Contact Music]

Yet another piece on how chefs are always on the hunt for the rarest, most obscure locavoric ingredients that they either find via foragers or forage for themselves. [NY Times]

The potluck dinner is experiencing a renaissance as young New Yorkers sick of the crowded, expensive dining scene turn to their own kitchens. [NY Post]

Japan now has as many three-Michelin-starred restaurants as France, with the greatest number found in the western part of the country. [Wall Street Journal]