André Soltner, the influential French chef who died at 92 in January, was remembered warmly by family and friends for his frugal habits, though a memorial...
Steak fries. Two words, so promising apart, so dreadful together. Plank-like in shape and wan in complexion, they sit uncomfortably between genus “fry” and genus “baked...
Army food has been vexing and perplexing the soldiers who have to eat it for about as long as there’s been an Army. An age-old marching...
The restaurant that Tesla is building in Los Angeles — an old-fashioned drive-in retooled for the electric-car era — now has a chef, according to a...
Look, I’m not accusing Nicolas Cage or anybody else involved in the movie “Pig” of lying. But after a search around Oregon, I haven’t been able...
Laurie Woolever has played many roles in the food world. She was Mario Batali’s assistant from 1999 to 2002, and Anthony Bourdain’s assistant, working closely on...
Butter yellow has been applied to a wide spread of items lately: cocktail dresses, jeans, jackets, hair clips, handbags and stand mixers. It has been slathered...
When Saori Kawano arrived in New York City in 1978 from Yokohama, most Americans’ ideas of Japanese food ended at instant ramen and onion volcanoes. Since...
Atmosphere Elegant, grand and glamorous, the restaurant has a ground-level bar and lounge with soaring ceilings. A sweeping staircase leads up to a sophisticated dining room...
Daniel Capra, the executive chef and a partner at Paula LeDuc Fine Catering & Events, a culinary event design and production house in Emeryville, Calif., expects...
