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A Thai Chef Heads Home for a Challenge
Having made her name in San Francisco, Pim Techamuanvivit is taking charge of Nahm, a Bangkok restaurant famed for its fine dining.
By Tejal Rao
Meet ‘the Million-Dollar Palate’ Behind a Flood of New Foods
From a lab at Oregon State, Sarah Masoni works with companies big and small to create flavors, develop products and market them.
Sarah Masoni at the Food Innovation Center at Oregon State University in Portland. “She’s an evil genius,” one client said. “In a good way."
By Rachel Wharton
Cheesecake Factory Is Found Partly Liable in $4.6 Million Janitor Wage Theft Case
The Cheesecake Factory had used a janitorial contractor and a subcontractor for its overnight cleaning staff. A California investigation found that those workers were not given proper breaks or overtime pay.
By Christina Caron
Whisky From a German Glen? The E.U. Won’t Drink to That
A European court ruled Thursday that the use of the word “glen” on a whisky evokes Scotland and could confuse consumers if it was found on a drink made elsewhere.
By Amie Tsang
Five Getaways with Local Food Festivals that are Worth the Trip
Hotels are expanding beyond their on-site restaurants, throwing food festivals to lure travelers at different times of the year. Here are five resorts and seven festivals worth checking out.
The chef Wolfgang Puck at the Savor Borgota festival in Atlantic City.
By Shivani Vora
ONE GOOD MEAL
An Artist’s Pho, Inspired by His Childhood in Vietnam
Danh Vo’s take on the traditional aromatic soup is, if he says so himself, “getting better than my mother’s.”
Danh Vo with a bowl of pho in his Berlin living room, which is above his studio.
By Nick Marino
ENTERTAINING
‘The Alice B. Toklas Cookbook,’ Updated
Is there such a thing as “gay cooking”? Daniel Isengart explores.
Daniel Isengart, left, in his kitchen with his husband, Filip Noterdaeme, in Brooklyn last month.
By Lily Koppel
A GOOD APPETITE
Chicken Milanese Has Its Moment
This lighter version of the usual fried veal cutlets is topped with juicy tomatoes, basil and milky bits of mozzarella.
This chicken Milanese, lighter than pork and veal versions, gets a hit of umami from Parmesan in the breading.
By Melissa Clark
Recipe: Chicken Milanese With Tomato, Mozzarella and Basil Salad
A Small Slice of Versailles
The culture of the French court inspires two apricot desserts: one elaborate, the other more attainable.
By Yotam Ottolenghi
Recipes: Apricot Tart With Pistachio Frangipane | Poached Apricots With Pistachio and Amaretto Mascarpone
Dairy Farms Find a Lifeline: Beer
Molly Stevens and Sean DuBois inside the parlor area where cows are milked at Carter & Stevens farm in Barre, Mass. To offset falling milk prices and sales, the family started Stone Cow Brewery.
By Joshua M. Bernstein
THE POUR
A 150-Year-Old Wine and Its Descendants Reveal Their Secrets
No wine is meant to last for a century. If it does, it’s by accident. But at a dinner commemorating the 150th anniversary of the Rothschild acquisition of Lafite, 16 vintages were sampled going back to 1868.
Bottles of wine in the cellars of the Chateau Lafite-Rothschild.
By Eric Asimov
Philip George, Designer of Elegant Restaurants, Dies at 94
By Sam Roberts
Anthony Bourdain
AN APPRAISAL
Anthony Bourdain Was a Teller of Often Unappetizing Truths
The former chef turned writer and TV host exposed the underbelly of restaurant culture and took viewers on far-flung culinary adventures with biting wit and a worldly outlook.
By Pete Wells
What Anthony Bourdain Meant to People of Color
Tributes to Anthony Bourdain outside Brasserie Les Halles in New York, the restaurant where he was once executive chef. After his death, many people of color expressed appreciation for how he approached travel, food and his work.
By Joumana Khatib
How Anthony Bourdain Inspired Two World Travelers for The Times
What would the world of travel and food reporting look like now without his gusto? Jada Yuan and Lucas Peterson on the adventurer who made the world more exciting.
By Jada Yuan
Sorrow and Questions in a French Village After Anthony Bourdain’s Suicide
Notes and photographs left in memory of Anthony Bourdain at the closed location of Brasserie Les Halles in New York, where Mr. Bourdain used to work as the executive chef.
By Milan Schreuer
AN APPRAISAL
Anthony Bourdain: The Man Who Ate the World
The former chef turned writer and TV host exposed the underbelly of restaurant culture and took viewers on far-flung culinary adventures with biting wit and a worldly outlook.
By James Poniewozik
‘Tony Was a Symphony’: Friends and Fans Remember Anthony Bourdain
Anthony Bourdain in Vietnam for his show “Parts Unknown” in 2014.
By Niraj Chokshi
Anthony Bourdain, Renegade Chef Who Reported From the World’s Tables, Is Dead at 61
The former chef turned writer and TV host exposed the underbelly of restaurant culture and took viewers on far-flung culinary adventures with biting wit and a worldly outlook.
By Kim Severson, Matthew Haag and Julia Moskin
Having made her name in San Francisco, Pim Techamuanvivit is taking charge of Nahm, a Bangkok restaurant famed for its fine dining.
By Tejal Rao
Meet ‘the Million-Dollar Palate’ Behind a Flood of New Foods
From a lab at Oregon State, Sarah Masoni works with companies big and small to create flavors, develop products and market them.
Sarah Masoni at the Food Innovation Center at Oregon State University in Portland. “She’s an evil genius,” one client said. “In a good way."
By Rachel Wharton
Cheesecake Factory Is Found Partly Liable in $4.6 Million Janitor Wage Theft Case
The Cheesecake Factory had used a janitorial contractor and a subcontractor for its overnight cleaning staff. A California investigation found that those workers were not given proper breaks or overtime pay.
By Christina Caron
Whisky From a German Glen? The E.U. Won’t Drink to That
A European court ruled Thursday that the use of the word “glen” on a whisky evokes Scotland and could confuse consumers if it was found on a drink made elsewhere.
By Amie Tsang
Five Getaways with Local Food Festivals that are Worth the Trip
Hotels are expanding beyond their on-site restaurants, throwing food festivals to lure travelers at different times of the year. Here are five resorts and seven festivals worth checking out.
The chef Wolfgang Puck at the Savor Borgota festival in Atlantic City.
By Shivani Vora
ONE GOOD MEAL
An Artist’s Pho, Inspired by His Childhood in Vietnam
Danh Vo’s take on the traditional aromatic soup is, if he says so himself, “getting better than my mother’s.”
Danh Vo with a bowl of pho in his Berlin living room, which is above his studio.
By Nick Marino
ENTERTAINING
‘The Alice B. Toklas Cookbook,’ Updated
Is there such a thing as “gay cooking”? Daniel Isengart explores.
Daniel Isengart, left, in his kitchen with his husband, Filip Noterdaeme, in Brooklyn last month.
By Lily Koppel
A GOOD APPETITE
Chicken Milanese Has Its Moment
This lighter version of the usual fried veal cutlets is topped with juicy tomatoes, basil and milky bits of mozzarella.
This chicken Milanese, lighter than pork and veal versions, gets a hit of umami from Parmesan in the breading.
By Melissa Clark
Recipe: Chicken Milanese With Tomato, Mozzarella and Basil Salad
A Small Slice of Versailles
The culture of the French court inspires two apricot desserts: one elaborate, the other more attainable.
By Yotam Ottolenghi
Recipes: Apricot Tart With Pistachio Frangipane | Poached Apricots With Pistachio and Amaretto Mascarpone
Dairy Farms Find a Lifeline: Beer
Molly Stevens and Sean DuBois inside the parlor area where cows are milked at Carter & Stevens farm in Barre, Mass. To offset falling milk prices and sales, the family started Stone Cow Brewery.
By Joshua M. Bernstein
THE POUR
A 150-Year-Old Wine and Its Descendants Reveal Their Secrets
No wine is meant to last for a century. If it does, it’s by accident. But at a dinner commemorating the 150th anniversary of the Rothschild acquisition of Lafite, 16 vintages were sampled going back to 1868.
Bottles of wine in the cellars of the Chateau Lafite-Rothschild.
By Eric Asimov
Philip George, Designer of Elegant Restaurants, Dies at 94
By Sam Roberts
Anthony Bourdain
AN APPRAISAL
Anthony Bourdain Was a Teller of Often Unappetizing Truths
The former chef turned writer and TV host exposed the underbelly of restaurant culture and took viewers on far-flung culinary adventures with biting wit and a worldly outlook.
By Pete Wells
What Anthony Bourdain Meant to People of Color
Tributes to Anthony Bourdain outside Brasserie Les Halles in New York, the restaurant where he was once executive chef. After his death, many people of color expressed appreciation for how he approached travel, food and his work.
By Joumana Khatib
How Anthony Bourdain Inspired Two World Travelers for The Times
What would the world of travel and food reporting look like now without his gusto? Jada Yuan and Lucas Peterson on the adventurer who made the world more exciting.
By Jada Yuan
Sorrow and Questions in a French Village After Anthony Bourdain’s Suicide
Notes and photographs left in memory of Anthony Bourdain at the closed location of Brasserie Les Halles in New York, where Mr. Bourdain used to work as the executive chef.
By Milan Schreuer
AN APPRAISAL
Anthony Bourdain: The Man Who Ate the World
The former chef turned writer and TV host exposed the underbelly of restaurant culture and took viewers on far-flung culinary adventures with biting wit and a worldly outlook.
By James Poniewozik
‘Tony Was a Symphony’: Friends and Fans Remember Anthony Bourdain
Anthony Bourdain in Vietnam for his show “Parts Unknown” in 2014.
By Niraj Chokshi
Anthony Bourdain, Renegade Chef Who Reported From the World’s Tables, Is Dead at 61
The former chef turned writer and TV host exposed the underbelly of restaurant culture and took viewers on far-flung culinary adventures with biting wit and a worldly outlook.
By Kim Severson, Matthew Haag and Julia Moskin
