Seamus Mullen once ate a tiny egg sandwich in Spain, and he can’t stop cooking it.
Eamon Rockey, milk punch and the intense simplicity of Betony’s cocktail program.
Salt can be made in New York City, staggeringly easily.
One man’s quest to convince pappardelle eaters to order not a glass of Barolo but a bottle of beer.
A social website fosters kitchen hookups.
“Craft was born from a question,” says Colicchio. “Can you strip everything down and get to the essence of the ingredient?”
