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Scott Bridges: Nose-to-Tail: The Whole Animal Movement

As chefs have become more creative and as foodies have sought to explore more adventurous and novel dishes, a movement has developed in which formerly discarded parts are now fought over like the wishbone at Thanksgiving dinner.
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What Daniel’s Chefs Made to Impress Other Chefs at Relais & Chateaux Grand Chefs Dinner

Entertainment : Speakeasy - WSJ.com (2 years ago)

At the Relais & Chateaux charity dinner, held in midtown on Monday evening, over 40 world-class chefs, all affiliated with the luxury hotel chain, produced dish after decadent dish, to raise money for CityMeals on Wheels. Off Duty's... Read Post

Thanksgiving Dinner Tips From Star Chefs, Part 1: Eric Ripert

Entertainment : Speakeasy - WSJ.com (4 years ago)

First things first: Eric Ripert doesn’t do turkey. “I find it dry,” the French-born chef of Le Bernardin fame says. But that hardly means Ripert forgoes any Thanksgiving Day celebration. He just does it his way. Read Post

Thanksgiving Tips From the Stars: Chazz Palminteri’s Veggie Side Dish

Entertainment : Speakeasy - WSJ.com (3 years ago)

With Thanksgiving less than a week away, Speakeasy is continuing its holiday spread of recipes and culinary advice from well-known chefs and foodies. Today’s offering: the veggie side dish. The foodie: Oscar-nominated actor-turned-r... Read Post


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