Category: Editorial
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How Watt Sriboonruang moved to NYC and fell in love with her home country's national sport. Published in Bon Appetit Healthyish Photos by Alex Lau “I brought you a coconut water,” says Watt Sriboonruang handing me a metal water bottle. “I cracked it this morning.” We’re sitting on the edge of a boxing…
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Celebrated cake creator Margaret Braun ponders art and permanence. *** 2,000 Sugar Cups is the title and goal of Margaret Braun’s installation at New York’s Museum of Art and Design. Since June, she has been an artist-in-residence there, handcrafting drinking cups, made exclusively of edible sugar materials like pastillage and royal icing. MAD’s Artist Studios…
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A Voce Restaurant serves about 100 pounds of fresh pasta each week. But as with most Italian restaurants in New York City, the penne, spaghetti, and ravioli are not made by Italian grandmothers or celebrity chefs. They are made by a little-known force of dishwashers and porters turned pastamasters. At A Voce, the much-lauded pasta…
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Launched in May 2011, Gilt Taste was a revolutionary hybrid of magazine conent and culinary commerce. An online market of artisan foods, cookware and wines from around the world, were complimented with recipes from chefs and culinary experts, and thoughtful and original stories from writers like Ruth Reichl, Francis Lam, and Melissa Clark. Gilt Taste…
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Jennifer Leuzzi Archive at NY Sun Introducing the African BrasserieFebruary 6, 2008, Food and Drink section Chefs' Christmas MenusDecember 19, 2007, Food and Drink section Chefs' Last SuppersOctober 31, 2007, Food and Drink section Where Food Is on the MarqueeSeptember 19, 2007, Food and Drink section Cordial InvitationsSeptember 5, 2007, Food and Drink section A Steak in the Family BusinessAugust 22, 2007, Food and Drink section…
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I’ve often felt that the true test of a restaurant’s design is not so much how the space looks but how you feel sitting in it. While a great meal these days still means good food and fine wine, today more than ever, it may be comfort food or fusion cuisine served in an environment…
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In this issue: Seattle, Oahu, London, and Los Angeles… Eat: A gelato master lands in L.A. Frozen treats in Los Angeles are usually zero-calories, but not at the Gelato Bar in Studio City. Made fresh daily, flavors range from traditional chocolate chip to original combinations like the Veneziana, with ribbons of bittersweet chocolate and candied…
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Coconut Cake by Jennifer Leuzzi Recipe Reviews (1) Coconut Cake3½fork user rating 100%would make it again 95saved to recipe box 1reviews Yield: Makes 8 to 10 servings This recipe's a family favorite from my Auntie Delores. It's actually a version of bibingka, a Pilipino dessert. I call it coconut cake, because I don't know how to…
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Roast Chicken by Jennifer Leuzzi Recipe Reviews (22) Roast Chicken4fork user rating 95%would makeit again 624saved torecipe box 22reviews add a review Yield: Makes 2 to 4 servings Now that I'm married to a chef (Laurent Gras), the inevitable question from friends is, "What do you cook for your husband when he's such a whiz…
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The young chef-author of a new tell-all memoir about four-star restaurants is being accused of cooking his facts. The Seasoning of a Chef: My Journey From Diner to Ducasse and Beyond was written by Doug Psaltis, 31, and his twin brother Michael. Alain Ducasse’s spokesperson says that many of the book’s most colorful anecdotes never…
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