I am not sure what the allure is these days with all the television shows where people get “cut.” I have flashbacks to sorority rush, but that’s just me. Whether it’s cooking, singing, tattoo inking, cupcake making or overly made-up young girls dancing, apparently America...

Fancy Fridays at Houndstooth Coffee

You can forget about casual Friday at Houndstooth Coffee, which sets the new standard for end of...

Chef Grant Macdonald, Trio

Last winter, TRIO at The Four Seasons welcomed an extraordinary new Chef de Cuisine to its kitchens, Chef Grant Macdonald. A year spent in Norway as a young boy sparked Macdonald's signature farm-to-table philosophy, and he has cultivated an...

Joaquin Avellan isn’t joking when he says you won’t find a cheese like his anywhere else. Begun with a traditional recipe from his father — also a cheese maker in Avellan’s home country of Venezuela — Dos Lunas Cheese has opened up the world of raw cheese to...

I have zero competitive spirit,” says the young man in the Adidas sneakers and square-rimmed hipster glasses sitting at the picnic table. His three companions start laughing. It’s probably just as well he’s not competitive. In the not-too-distant past, the very thought of...

The home kitchen, warm and fragrant with spices and herbs, has historically been identified as the woman’s domain, yet in professional restaurant kitchens, the opposite is true: whether Thomas Keller of Per Se, Grant Achatz of Alinea or Daniel Humm of Eleven Madison Park, male chefs have...

The first bite into a piece of perfectly fried chicken is a near religious experience: as you draw closer, the mouthwatering aroma becomes irresistible, and you savor a delightfully crispy layer of skin before it gives way to juicy chicken beneath. Though fried chicken has never achieved the...