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Food! Glorious Food!
Jan. 15th, 2020 10:42 amHow Jean-Georges Vongerichten Went From ‘No Good’ Kid to 4-Star Chef
The globally prolific chef started out as a small-town truant and troublemaker. Then he got to work.
By ALAN RICHMAN
Current Job: Award-Winning Chef. Education: University of IHOP.
The nation’s chain restaurants don’t reap much critical praise, but many high-end chefs say they got a priceless, practical education there.
By Priya Krishna
A GOOD APPETITE
A Roast Chicken With Even More Crispy Bits
You can rub your bird down with salt, or you can try Melissa Clark’s latest trick for an exterior that crackles like a potato chip.
Don’t forget the pan drippings here: They’re a bright, lemony counterpoint to the tender meat.
By Melissa Clark
Dumpling Flavor, Stripped Down to Its Essence
Alison Roman takes Russian pelmeni, and turns them into a creamy, meaty-without-meat bowl.
By ALISON ROMAN
EAT
Chinese Roast Pork on Garlic Bread: What More Could You Want?
One of the great New York sandwiches, courtesy of China, Italy and the Catskills.
By SAM SIFTON
Put These Recipes on Repeat
A sheet-pan chicken and potatoes, a spicy slow-roasted salmon, red curry lentils: You’ll want to make these again and again.
By EMILY WEINSTEIN
The Cookbooks You Need for 2020, as Selected by Chefs
The authors Alison Roman, Niki Segnit, Diana Henry and more share the volumes they’ll be returning to again and again this year.
By MARIAN BULL
Anthony Bourdain's final book to be published this year
World Travel: An Irreverent Guide, which the late chef and television host was working on when he died, is due out in October
‘Reflections and insights’ … Anthony Bourdain in 2005.
FRONT BURNER
Fondue Is Just the Beginning
This tome, from Meredith Erickson, an author of the Joe Beef cookbook, highlights the best of the Alps.
By Florence Fabricant
FRONT BURNER
These Godiva Chocolates Are Meant for Home Cooks
The candymaker has released a new line of chocolates designed for home kitchens.
By FLORENCE FABRICANT
Among the Sober and ‘Sober Curious’? Your Bartender
As interest in Dry January and sobriety rises, and as social media opens up new conversations, the bar business has begun to evolve.
By Becky Hughes
Gladys Bourdain, Who Helped Her Son Reach an Audience, Dies at 85
A Times copy editor, she kick-started Anthony Bourdain’s career when she helped him get a tell-all article about the restaurant world published in The New Yorker.
By DANIEL E. SLOTNIK
Georges Duboeuf, Creator of the Beaujolais Nouveau Craze, Dies at 86
He almost single-handedly started the rush for the first wines of the Beaujolais harvest.
Georges Duboeuf in 1985. He helped turn the arrival of Beaujolais Nouveau into a worldwide phenomenon.
By Eric Asimov
The globally prolific chef started out as a small-town truant and troublemaker. Then he got to work.
By ALAN RICHMAN
Current Job: Award-Winning Chef. Education: University of IHOP.
The nation’s chain restaurants don’t reap much critical praise, but many high-end chefs say they got a priceless, practical education there.
By Priya Krishna
A GOOD APPETITE
A Roast Chicken With Even More Crispy Bits
You can rub your bird down with salt, or you can try Melissa Clark’s latest trick for an exterior that crackles like a potato chip.
Don’t forget the pan drippings here: They’re a bright, lemony counterpoint to the tender meat.
By Melissa Clark
Dumpling Flavor, Stripped Down to Its Essence
Alison Roman takes Russian pelmeni, and turns them into a creamy, meaty-without-meat bowl.
By ALISON ROMAN
EAT
Chinese Roast Pork on Garlic Bread: What More Could You Want?
One of the great New York sandwiches, courtesy of China, Italy and the Catskills.
By SAM SIFTON
Put These Recipes on Repeat
A sheet-pan chicken and potatoes, a spicy slow-roasted salmon, red curry lentils: You’ll want to make these again and again.
By EMILY WEINSTEIN
The Cookbooks You Need for 2020, as Selected by Chefs
The authors Alison Roman, Niki Segnit, Diana Henry and more share the volumes they’ll be returning to again and again this year.
By MARIAN BULL
Anthony Bourdain's final book to be published this year
World Travel: An Irreverent Guide, which the late chef and television host was working on when he died, is due out in October
‘Reflections and insights’ … Anthony Bourdain in 2005.
FRONT BURNER
Fondue Is Just the Beginning
This tome, from Meredith Erickson, an author of the Joe Beef cookbook, highlights the best of the Alps.
By Florence Fabricant
FRONT BURNER
These Godiva Chocolates Are Meant for Home Cooks
The candymaker has released a new line of chocolates designed for home kitchens.
By FLORENCE FABRICANT
Among the Sober and ‘Sober Curious’? Your Bartender
As interest in Dry January and sobriety rises, and as social media opens up new conversations, the bar business has begun to evolve.
By Becky Hughes
Gladys Bourdain, Who Helped Her Son Reach an Audience, Dies at 85
A Times copy editor, she kick-started Anthony Bourdain’s career when she helped him get a tell-all article about the restaurant world published in The New Yorker.
By DANIEL E. SLOTNIK
Georges Duboeuf, Creator of the Beaujolais Nouveau Craze, Dies at 86
He almost single-handedly started the rush for the first wines of the Beaujolais harvest.
Georges Duboeuf in 1985. He helped turn the arrival of Beaujolais Nouveau into a worldwide phenomenon.
By Eric Asimov
