Executive chef Bill Dorrler marinates white shrimp in olive oil, garlic and crushed red pepper. He puts that shrimp along with lobster meat and butter in a cold frying pan and heats them together with tarragon and crushed red pepper. Then he adds...
Le Gavroche was opened in 1967 by brothers Albert and Michel Roux. In 1974, it won its first Michelin star, and in 1982, it became the first British restaurant with three Michelin stars. Since then, it has continued on that trajectory...
While such classic desserts as puddings, pies and cakes may seem deeply ingrained in society, they’ve only been around the past few centuries, according to the late Richard Sax, author of “Classic Home Dessert,” a book regarded by many as the...
While running a private dining room for an invalid executive in Manhattan, chef Roland Levi had an epiphany: Why not have his own intimate dining establishment where customers could eat gourmet cuisine in a luxurious but small setting?He had...
When someone dies, it is all but impossible not to reference that person in terms of one’s own life. That makes a writer—well, this writer, at least—uncomfortable, since the moment should be dedicated to the departed, rather than those he left...
Silent-film star Mary Pickford once graced the halls of The Bernards Inn, as did other silver-screen personalities of that era, such as sisters Norma and Constance Talmadge, Irish-born silent star Tom Moore, and screen legend Stuart Holmes.The...
