It takes a lot for a book to piss me the f*ck off. Chef Jamie Bissonnette’s “The New Charcuterie Cookbook” managed to do just that.
The four-star pastry chef on the long road of his successful career.
A new series to celebrate, and a few that just keep on going!
That scone is gluten and dairy free. All of my food is. But my writing only reflects that 90% of the time.
Chef Gavin Kaysen produces exquisite dishes of astounding variety. Yet he can’t eat much of it. Here he speaks out for the first time about having Celiac disease.
Marcia Polas has severe Celiac disease. Yet it’s usually fellow gluten-free eaters that really tick her off.
In the kitchens of the cafes at MoMa, cooks change gloves and sanitize equipment when an allergy comes in on a ticket. And we have Chef Lynn Bound to thank.
Pastry chef Bethany Wells has an untraditional path and an interesting kitchen. Which means her desserts don’t stick by the rules, either.
Chef Charlene Johnson-Hadley is the Executive Chef of American Table. She’s also a woman, a mother, and of Jamaican descent. Badass representation in a tough world.
I’ve done over 120 interviews in my We Chat With column. It’s ending, so here are 5 conversations that have stuck with me.