Winner 2010 Telly Awards: Bronze and People's Choice
-
Winner 2010 Internet Advertising Competition (IAC): Best Application Service Provider Interactive Application and Rich Media Online Campaign
Finalist 2010 OMMA: Online Creative Advertising: Social: Use of Widgets
-
-
Jennifer Leuzzi Archive at NY Sun
Introducing the African Brasserie
February 6, 2008, Food and Drink sectionChefs' Christmas Menus
December 19, 2007, Food and Drink sectionChefs' Last Suppers
October 31, 2007, Food and Drink sectionWhere Food Is on the Marquee
September 19, 2007, Food and Drink sectionCordial Invitations
September 5, 2007, Food and Drink sectionA Steak in the Family Business
August 22, 2007, Food and Drink sectionWhen Mercury Is on the Menu
July 25, 2007, Food and Drink sectionFrom Dishwasher to Pasta Expert
June 13, 2007, Food and Drink sectionTV Dinners
June 6, 2007, Food and Drink sectionA Bubbly Treat
May 30, 2007, Food and Drink sectionBest in Chow
April 25, 2007, Food and Drink sectionCentral Park's New Chef
March 28, 2007, Food and Drink sectionPastry Chefs Prepare for the Main Course
February 14, 2007, Food and Drink sectionThe Taste Of the West
January 17, 2007, Food and Drink sectionRestaurant Openings For 2007
January 10, 2007, Food and Drink sectionThe Year in Eats
December 27, 2006, Food and Drink sectionGordon Ramsay Lands in New York
November 15, 2006, Food and Drink sectionNovember Restaurant Openings
November 1, 2006, Food and Drink sectionA Well-Timed Spa Vacation Just Before Boarding
October 30, 2006, Travel sectionMichelin Makes Its List
October 25, 2006, Food and Drink sectionChefs, Exhale: Zagat Makes Its Appearance Today (But the Michelin Guide Looms)
October 11, 2006, Food and Drink sectionNew York's King of Hospitality
October 4, 2006, Arts+ sectionOctober Restaurant Openings
October 4, 2006, Food and Drink sectionThe City's Next Flavors
September 20, 2006, Food and Drink sectionOpening in September
September 20, 2006, Food and Drink sectionThe City's Mecca for Epicureans
August 30, 2006, Food and Drink sectionWhen Salt Dresses Up
August 23, 2006, Food and Drink sectionA Top Chef Arrives in New York (Finally)
August 9, 2006, Food and Drink sectionA 4-Star Farm
July 24, 2006, Travel sectionA Taste of the Future (Maybe)
July 12, 2006, Food and Drink sectionIn Las Vegas, the Stars Are Out
June 28, 2006, Food and Drink sectionThe Pitmaster Parade
June 9, 2006, Food and Drink sectionLe Cirque's Incarnation Is About To Be Tested
May 17, 2006, Food and Drink sectionThe New Chef in Town
May 10, 2006, Food and Drink sectionIan Schrager Finds 'an Antidote to Living in a Busy City'
May 4, 2006, Real Estate+ sectionMay 4, 2006, Real Estate+ section
A Feast For the Eyes
April 19, 2006, Arts+ sectionKing of the E.U.
April 5, 2006, Food and Drink sectionRestaurant Forecast (Plus New Spring Drinks)
March 22, 2006, Food and Drink sectionCrowds Swamp Trader Joe's as It Opens in City
March 20, 2006, New York sectionAl Fresco at A Voce
March 1, 2006, Food and Drink sectionThe First Serving at Morimoto
January 25, 2006, Food and Drink sectionThird Time's a Charm
January 4, 2006, Food and Drink sectionNext Wave Italian
December 28, 2005, Food and Drink section -
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 filled with denim and sneakers. So the million-dollar question for the adventurous chef is, Can you create a high-end tour de force that will nonetheless be appealing in a casual world?
-
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 orange. Sorbetto, savory and sweet snacks, espresso, and roasted coffees round out the menu. Everything about the place is authentically Italian, from the bar to the gelato case to the Venetian gelato master turning out the fine flavors. 4342 1/2 Tujunga Avenue, Studio City.
-
Coconut Cake by Jennifer Leuzzi
Coconut Cake
3½fork user rating100%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 translate "bibingka" into French, and Laurent and I mostly speak French. At home we simply cut it into squares. For a fancy restaurant-style presentation, you can cut it into various shapes using cookie cutters. If you want to cut out shapes, lining the cake pan with parchment paper will make it easier to unmold the cake. Packages of coconut are usually 14 ounces, but an ounce or two more or less won't make a difference. -
Roast Chicken by Jennifer Leuzzi
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 in the kitchen?" Well, I always joke that I'm the Sunday sous-chef, as I'm the one making supper on the day of rest. Here's a roast chicken recipe of mine that seems to meet with his approval.
4fork user rating
Site Title 