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

Entertainment : Speakeasy - (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

In the news: Chef Guy Wong and David Sweeney to plan Sunday dinners, ramen fever slowly unfurling in Atlanta

United States / Atlanta : Food and More with John Kessler (4 years ago)

Cliff Bostock of Creative Loafing reported that Guy Wong of Miso Izakaya and David Sweeney, former chef/owner of Dynamic Dish, are planning Sunday dinners to be held at Wong’s Miso Izakaya. The first event will be held 4-10 p.m. May... Read Post

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

Entertainment : Speakeasy - (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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