Latest Articles

From Pizza to Tortillas, a Midwestern Chef Defies Assumptions

Last summer, Ann Kim announced that she would open a restaurant inspired by a trip to Valle de Guadalupe, Mexico, where she had tasted handmade heirloom blue-corn tortillas that...  more »

Pork and Plums Are Ready to Mingle

I am a person who loves to compartmentalize. I like to keep TVs out of bars, buildings away from beaches and sweet flavors away from savory food. Im not opposed to a pinch of brown...  more »

Long Misunderstood, Appalachian Food Finds the Spotlight

Chefs like Sean Brock and Katie Button are embracing and expanding on the region's cooking, which is far more varied than most people realize. ASHEVILLE, N.C. - If you were...  more »

Bringing New York Flavor to a Traditional Japanese Meal

Kaiseki is a traditional style of Japanese meal in which certain dishes are served in a fixed order. Creative chefs like Hiroki Odo find ways to work surprises into the ritual. At...  more »

A Restaurant That Marries Seattle Ingredients to Southern Cuisine

Who would have guessed that the hottest new Southern restaurant in the country is in a quiet residential neighborhood in Seattle? Or that it would score a James Beard award...  more »

Grant Achatz, Science-Minded Chef, Turns to Cloning

"Our Bloody Mary is very unique," our server said brightly. "It takes about 15, 20 minutes to make." "Is it served ... cold?" my friend asked, hope flickering weakly in her voice....  more »

11/01/2017

Beyond the Plate

Tags: Chefs, CulinarySource: www.nytimes.com

Momofuku Ssam Bar Keeps Evolving Under a Singaporean Chef

In the very beginning, Ssam Bar sold three kinds of Korean burritos. Dana Bowen, writing for The Times's cheap-eats column, called them "enjoyable enough," then spent the rest of...  more »

Anglea Dimayuga, Mission Chinese, NYC, New York, Chefs, Rising Star Chefs, Danny Bowien

Angela Dimayuga: Chef Behind the Wok at Mission Chinese

Angela Dimayuga Age 31 Hometown San Jose, Calif. Now Lives In a "big floor-through brownstone flat" in Bedford Stuyvesant, Brooklyn, which she shares with a roommate. Claim to Fame...  more »

Los Angeles Restaurant Scene Is on the Move and Mixing It Up

The energy in Los Angeles restaurants is very much in keeping with what is taking place in other spheres across this city, from museums to music to architecture. "There are so few...  more »

Healthy food has become mainstream

The Hippies Have Won

Deborah Madison, the author and chef who made vegetarian cooking sophisticated with her 1987 cookbook, " Greens," has seen this food before: She cooked it in the 1960s and '70s, as...  more »

The latest information, innovation and inspiration in the world of savory including culinary and snacks.

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