Author Archive

Jody Adams’s Rialto: Annual Women’s Luncheon

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Jody Adams’s Rialto: Annual Women’s Luncheon

Making Rialto the center of intellectual life

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Brian Yarvin: The Ploughman’s Lunch and The Miser’s Feast

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Brian Yarvin: The Ploughman’s Lunch and The Miser’s Feast

A tour of British food

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Sarah Copeland: The Newlywed Cookbook

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Sarah Copeland: The Newlywed Cookbook

Not just for the bride

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National Gallery of Art: Cherry Blossom Fesitval

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National Gallery of Art: Cherry Blossom Fesitval

Fabio Trabocchi’s cherry-inspired treats at the National Gallery

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Plagiarism: Anne Thorton’s Dessert First

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Plagiarism: Anne Thorton’s Dessert First

What does originality mean on The Food Network?

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Michel Richard: Revel in Atlantic City

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Michel Richard: Revel in Atlantic City

Expansion without a TV show

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Giorgio Locatelli: Made in Sicily

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Giorgio Locatelli: Made in Sicily

A cuisine, influenced by invaders, but also by indigenous ingredients

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Fabio Viviani: I Would Love to Meat You eCookbook

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Fabio Viviani: I Would Love to Meat You eCookbook

Flexibility with an eCookbook

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Michelle Obama’s Chefs Move To Schools

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Michelle Obama’s Chefs Move To Schools

New website with a new opportunity to help fight obesity

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Valentine’s Day: Lodge Cast Iron Cookbook and Skillet

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Valentine’s Day: Lodge Cast Iron Cookbook and Skillet

The best Valentine’s Day gifts represent something more lasting then satisfying a sweet tooth – maybe giving something that has been around for over a century – and lasts and lasts – would speak volumes about love that lasts and lasts. Think cast iron. Sturdy, versatile, beautifully designed, and earthy. Joseph Lodge founded the Lodge…

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Homaro Cantu: Interview

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Homaro Cantu: Interview

Homaro Cantu continues to be one of the most innovative chefs in America. Super Chef spoke to him recently about his plans: Super Chef: You are expanding into the Chicago’s Green Exchange building. Are you doing a new restaurant? Homaro Cantu: In addition to a laboratory, we will be opening Outside the Box Brewing Company….

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Food & Wine: Chefs Make Change

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Food & Wine: Chefs Make Change

Mario Batali sans queue

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Valentine’s Day: Le Bon Garçon Caramour

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Valentine’s Day: Le Bon Garçon Caramour

Caramel means “burnt sugar” but it comes from the word meaning “honey”

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Indian Superspices

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Indian Superspices

Don’t just comfort yourself with food, heal yourself

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Cathal Armstrong’s Society Fair

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Cathal Armstrong’s Society Fair

Finally, a food emporium for the DC area

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Four Seasons: Happy Birthday, Jackson Pollock!

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Four Seasons: Happy Birthday, Jackson Pollock!

Jackson Pollock paints — and cooks!

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Homaro Cantu: Restaurant Management

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Homaro Cantu: Restaurant Management

Edible Paper to Computer technology for all restaurants

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Robert Kaufman: Edibles’12 Calendar

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Robert Kaufman: Edibles’12 Calendar

Robert Kaufman’s photographs of luscious food

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Hamilton & Hirsheimer: Canal House Cooking No. 7

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Hamilton & Hirsheimer: Canal House Cooking No. 7

Casa Canale for La Dolce Vita

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Robert Wiedmaier: Big Miracle Premier

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Robert Wiedmaier: Big Miracle Premier

Alaskan seafood for Big Miracle

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Get Vegucated

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Get Vegucated

How to become a vegan in six weeks

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Chefs for Obama

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Chefs for Obama

14 Boston chefs compete to support Obama re-election

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QOOQ in the Kitchen

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QOOQ in the Kitchen

A French tablet for the kitchen

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Robert Barclay: More Than Words Can Say

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Robert Barclay: More Than Words Can Say

Romantic family saga with food

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Jamie’s Italian North America

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Jamie’s Italian North America

Jamie’s will be reaching from the Middle East to the Mid West

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