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Mixologist Allen Katz serves up two of his favorite summer drinks
Eckerton Hill Farm keeps NYC’s top restaurants stocked with the best heirloom tomatoes around
Hill Country’s Elizabeth Karmel show us how to make this head-turning dish
Selmelier Mark Bitterman assembles an artisanal salt kit to amp up your food
Jim Denevan pairs the farmer, the chef, a lot of guests and a gargantuan table in this farm-to-table feast
Bringing inspiration and fresh produce to communities
http://t.co/8VVCfGMm was just nominated as a finalist for an IACP award! http://t.co/m9VmRREG
Feb 16, 2012 3:53pm 6 days ago
Reporting back from the IACP NY Conference
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Tim Stark: Tomato Farmer to the Chefs
Eckerton Hill Farm keeps NYC’s top restaurants stocked with the best heirloom tomatoes around
The Toolbox of Salt: Four Essentials To Make Your Cooking Rock
Selmelier Mark Bitterman assembles an artisanal salt kit to amp up your food
Outstanding in the Field: The Roving Culinary Circus
Jim Denevan pairs the farmer, the chef, a lot of guests and a gargantuan table in this farm-to-table feast
Planting Seeds: The White House Garden & A Brooklyn School Farm
Bringing inspiration and fresh produce to communities
James Beard Awards 2011: The Ultimate Melting Pot
Chefs talk about the influence of ethnic foods on their cooking
The Good Butcher: Dickson’s Farmstand Meats
From farm to slaughterhouse to market, good meat the old school way
Modernist Cuisine: 40 Lbs. of Art, Science, and Cooking
Celebrating Nathan Myhrvold’s $625 cookbook at the Institute of Culinary Education launch party
Rappahannock River Oysters: Bringing Back the Bivalves
Restoring Chesapeake Bay’s unique oyster varieties with sustainable aquaculture
Modernist Cuisine: Ricotta with Centrifuged Pea Layers
Chef and Co-Author Maxime Billet makes this signature recipe at the ICE book launch party
Modernist Cuisine: 72-Hour Sous Vide Pastrami
Chef Grant Lee Crilly makes this signature recipe at the ICE book launch party
The Cream Rises: Local, Sustainable Milk from the Hudson Valley
Dairy farms innovate with premium products to stay afloat
Only the Purest: Vermont Maple Syrup
Going from sap to syrup at the Burgess Sugarhouse
Cheese is not Downloadable: Consider Bardwell’s Unique Fromage
A visit to the creamery of this artisanal cow and goat cheese farm
Chinese New Year: Lobster Longevity Noodles
Jamie cooks a holiday dish using techniques gleaned from his Hokkien grandmother
Inside the Tasting Room of Old New Orleans Rum
Meet the four rums produced by Celebration Distillation
The Rarest of Them All: Randall Lineback Beef
D.C.-area chefs hop on their motorcycles for the ultimate farm-to-table experience, as they learn about, and cook up, this rare cattle breed
Eddie Huang: Hip Hop meets Hainan Chicken
BaoHaus chef talks culinary mashups with Top Chef’s Lee Anne Wong
Rick Moonen Talks Sustainable Seafood
Interview with chef Rick Moonen (rm Seafood at Mandalay Bay) at the StarChefs 2010 International Chefs Congress about how to eat more sustainably
Thomas Keller: What Makes a Great Chef?
Interview with celebrated chef Thomas Keller (The French Laundry, Per Se) at the StarChefs 2010 International Chefs Congress
Vietnamese Farming Goes Modern in New Orleans
Traditional Vietnamese home-based gardening to get facelift with 28-acre sustainable urban farm
La Provence: The John Besh Restaurant With The Farm Out Back
On the outskirts of New Orleans, in Lacombe, Louisiana, there’s a lot of tomato-growing and pig-smoking going on, right out back, behind the kitchen of Chef John Besh’s La Provence Restaurant.
Okra: The Misunderstood Pod
Harvesting “love it or hate it” okra with Louisiana farmer Timmy Perilloux
Currency of the Waters
Gulf oil spill threatens the $2.4 billion Louisiana seafood industry, a vital domestic source of wild shellfish
Jacob’s World Famous Andouille
Fourth-generation owner Aaron Lions shows us how to make andouille at Jacob’s World Famous Andouille in LaPlace, Louisiana
