Carolina’s restaurant is located in a historic landmark building that once was home to Perdita’s, a restaurant that was known as the only “gourmet” restaurant in Charleston when it opened in 1969. Keeping with the idea of paying homage...
When Christopher Lee took over as executive chef of Gilt, a fine-dining restaurant at the Palace Hotel in New York City that was hemorrhaging money, his first task was to revamp the menu. Then he looked at the bar.“We were...
Once solely the domain for the angst-ridden prose of idle teenagers and the ramblings of bored office workers, blogs, or online journals, now include a vast number of sites that exist to educate and inform rather than confess and complain. Among...
Chef Fabrice Beaudoin seasons scallops with salt and pepper and quickly caramelizes them in a mixture of butter and olive oil.Separately, he sweats chopped shallots and julienned leeks and carrots with morels in butter. He places those in scallop...
Spinach, in all its leafy-green, nutrition-dense glory, is back.After last fall’s E. coli foodborne-illness scare, which led restaurants nationwide to pull the vegetable from their menus, spinach quickly returned to its significant place in...
Michael Bloise started working in kitchens at age 14, after his father was disabled, to help his family make ends meet. After working in fast-food restaurants and casual dinnerhouses, he went to culinary school and then was taken...
In the eternal search for the white wine that can rival Chardonnay, Sauvignon Blanc has always been the front-runner. Our own search for high-quality, affordable Sauvignon Blancs has led us to the Loire Valley, where producers from established and...
Many chefs strive to create globally inspired menus. Danny Elmaleh, executive chef at the new Los Angeles restaurant Celadon, strives to live a globally inspired life. Born in Israel to a Moroccan father and a...
