We met up with the busy chef and Harper’s Bazaar Arabia food editor on a recent trip to promote her cookbook.
Tastemakers
This winter, Jimmy’s No. 43 is stoking the fires of the ongoing cassoulet controversy with their seventh annual Cassoulet Cookoff benefiting GrowNYC’s Local Grains Project.
Since the school opened in April 2010, more than 27,000 pizzas have been made at a tightly configured counter, usually 16 pizzaiola-wannabes at a time.
The event brings together voices from agricultural and culinary backgrounds to discuss how to grow it, how to use it and what it tastes like.
For better or worse, technology lets many of us take a brief virtual escape from our city lives to dwell on our farming dreams.
We caught up with the cocktail historian to learn what he had to say about his new book, the world’s oldest cocktail, fruit salads, John Wilkes Booth and his mom’s favorite drink.
We talked to the bakers extraordinaires of Prohibition Bakery about how to bake with spirits.
This May, a who’s-who of the American food movement will be gathering at the New School for two days of discussions on the most important topics determining how we eat and drink. And you can be part of it.
After Hazan’s passing last fall, the school has established an eponymous scholarship: a $20,000 tuition aid award for a student enrolled in the Italian Culinary Experience at the ICC’s New York location.
Restaurateur, TV personality and Italian wine expert Vic Rallo loves Italian cuisine. So it’s no surprise that he’s teaching a seminar on wine selection at this year’s Slow Wine U.S. Tour on February 3.
Curious to find out how a director of coffee prepares his personal java? You’ll find those answers and more in this inaugural edition of Edible Films.
We take a one minute look at this Indian street food spot in the West Village.
