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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
Food writers, publishers, policy makers, and White House chef share bites
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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
James Beard Awards 2011: The Ultimate Melting Pot
Chefs talk about the influence of ethnic foods on their cooking
Eddie Huang: Hip Hop meets Hainan Chicken
BaoHaus chef talks culinary mashups with Top Chef’s Lee Anne Wong
True Blood: Brad Farmerie Makes Boudin Noir
PUBLIC and Double Crown chef plays with blood at the StarChefs 2010 International Chefs Congress
Bryan Voltaggio Makes a Frozen Foie Gras PB&J
Top Chef finalist and Volt restaurant owner plays with liquid nitrogen at the 2010 StarChefs International Chefs Congress
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
James Beard Awards 2010
Red carpet interviews from the James Beard Foundation’s 2010 Awards
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.
