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lsandersonPeggy Smith
THE END OF CUISINE
Nathan Myhrvold, the Mad Hatter of modernist cooking, invited the movement’s leading chef, Ferran Adrià, over for a 50-course, lab-prepared meal. It was a lot to digest, sure, but what does a feast like this mean for the future of eating?
BY DWIGHT GARNER PHOTOGRAPHS BY KYOKO HAMADA
Food Matters | An L.A. Chef’s Guide to Adventurous Backyard Cooking
By JOHN ORTVED
To celebrate the release of his new cookbook, “Taming the Feast,” Ben Ford of Ford’s Filling Station offers T readers tips on pulling off the perfect barbecue.
A Chef in the Field | Nettles
By JEFF SCHWARZ and GREG KESSLER
The prickly little herb grows wild on the East End of Long Island and pairs well with its neighbors — dandelion greens, green garlic and mint, all ready to be picked this time of year — in a nutritious soup.
Cocktail Culture | One Negroni for Every Month of the Year
By JASON ROWAN
In Portland, Ore., the restaurant Nostrana hosts its fourth annual Negroni Social, complete with 12 recipes concocted by leading lady chefs like Nancy Silverton, recent winner of the most prestigious James Beard award
Mac and Cheese for Fancy People
By SAM SIFTON
Lamb gets a pasta garnish straight out of Escoffier.
THE END OF CUISINE
Nathan Myhrvold, the Mad Hatter of modernist cooking, invited the movement’s leading chef, Ferran Adrià, over for a 50-course, lab-prepared meal. It was a lot to digest, sure, but what does a feast like this mean for the future of eating?
BY DWIGHT GARNER PHOTOGRAPHS BY KYOKO HAMADA
Food Matters | An L.A. Chef’s Guide to Adventurous Backyard Cooking
By JOHN ORTVED
To celebrate the release of his new cookbook, “Taming the Feast,” Ben Ford of Ford’s Filling Station offers T readers tips on pulling off the perfect barbecue.
A Chef in the Field | Nettles
By JEFF SCHWARZ and GREG KESSLER
The prickly little herb grows wild on the East End of Long Island and pairs well with its neighbors — dandelion greens, green garlic and mint, all ready to be picked this time of year — in a nutritious soup.
Cocktail Culture | One Negroni for Every Month of the Year
By JASON ROWAN
In Portland, Ore., the restaurant Nostrana hosts its fourth annual Negroni Social, complete with 12 recipes concocted by leading lady chefs like Nancy Silverton, recent winner of the most prestigious James Beard award
Mac and Cheese for Fancy People
By SAM SIFTON
Lamb gets a pasta garnish straight out of Escoffier.
