At Providence (323.460.4170), which Michael Cimarusti opened last summer and named for the Rhode Island city where he grew up, the chef is g
Slicing the neck of a suckling pig immediately after removing it from the oven indeed will ensure that the animal’s skin is crispy when serv
The promotional posters for Joël Robuchon at the Mansion (702.891.7925, www.mgmgrand.com
After a seven-course, five-wine feast, Tony May leans back in his seat outside I Tre Merli on the Genoa waterfront, examines the ash of hi
With Alto (212.308.1099, www.altorestaurant.com), his new 80-seat restaurant in
Tonight’s party in the atrium of New York’s Solomon R.
Thomas Keller slogged through the brutal, precarious world of the restaurant industry for 20 years and through four states, both as a chef
The kitchen staff at Per Se in New York and the French Laundry in California both rely on a certain kind of tape, light green in color, to
There is no such thing as bad chocolate, but certainly some chocolates are better than others.
Well before it o
Knowing that the food served can make or break a party, a wise host chooses his menu carefully or hires a choice caterer to address the cu
While it may be impossible to re-create Per Se’s menu items at home, the 29-piece hollowware collection used throughout the restaurant will
Manhattan diners who fondly recall Cello, Laurent Tourondel’s seafood house that won raves when it opened in 1999 but later succumbed to pos
Working through the Grand Baby Beef at La Cabaña requires attitude and endurance.
For nearly a decade, Thomas Keller was content to remain in Yountville, Calif., where, as chef and owner of the French Laundry, he had forge