On the occasion of her ascension to executive chef, Lucile Plaza shares her take on the classic French veal stew
Tag: French cooking
Three books to supplement your summer reading list.
In our current travel issue, Nancy Matsumoto takes us behind the polished oak counter and into the kitchen at Brushstroke, Chef David Bouley’s foray into the art of Japanese kaiseki. This intensely seasonal, small-plate dining dates back to the 16th century, having evolved out of the tea ceremony.
