The two-week Italian journey of the eleven talented young Korean chefs of Esprit Chef concluded in Rome after their culinary tour in Tuscany, Emilia-Romagna, Veneto and Puglia. The capital is the final stage of their traveling itinerary that has led them to discover the genuine Italian cuisine and find new inspiration in creating more innovative dishes.
Trinidad-born, Canadian-raised Chef Roger Mooking finds inspiration everywhere he travels. That inspiration doesn’t just find its way into his cooking—it’s also given some unique flavor to his music.
The Istituto Culturale Coreano (Korean Cultural Institute), hosted the world-renowned Buddhist monk Jeong Kwan, popularized by her role as the protagonist of the TV program Chef’s Table on Netflix (season 3) in a series of events in Rome.
Denver Pizza Company has opened a new location in the Mayfair neighborhood and we are stoked. Check out why we love their pies and be sure to sign up for their newsletter for a free pizza. Yep, you read that right.
Not long ago, it was considered uncool to self-publish. Over the last ten years or so, that attitude has changed completely and many authors are even crowd-funding their cookbooks.
Lead Bartender Adam Gamboa has perfected the alcohol-free Negroni. Why? Because sometimes you can’t or don’t want to have a spiked drink, but you still miss the flavors of a good cocktail. Check out some tips for making a mean mocktail.
Since its inception in 1991, Stonewall Kitchen has been celebrated as a specialty food producer with humble roots. Getting its start at local farmers markets in York, Maine, the company sold small batches of hand-labeled jams and chutneys packed with luscious, innovative flavors. Customers loved them, and kept coming back for more.
Non-Irish bars are getting in the spirit of St. Paddy’s Day with pop-up offerings inspired by traditional Irish bar food and Tullamore D.E.W. Whiskey.
The Raines Law Room. Dear Irving. Jones Wood Foundry. Petite Abeille. If you’re a fan of romantic bars and restaurants in New York City, you’re bound to know and have experienced at least one of these places. And if you’ve had as much fun as we have at them, you can extend your gratitude to the Yves Jadot Restaurant Group.
To Sommeliers, arguably the most knowledgeable wine people in the world, how do Grenache wines from Europe rank? We chatted with three different wine professionals to hear what they love about these European wines and how they like to pair them with food.
Whether you have Celiacs, are avoiding gluten or often cook for someone that is, Gluten Free, Naturally is a new, beautiful cookbook we love.
Tahini and turmeric are two of our favorite secret ingredeints to incorporate into our recipes at home to really boost flavor. We were particularly excited when our friends at May I Have That Recipe debuted their new cookbook Tahini & Turmeric, 101 Middle Eastern Classic Made Irresistibly Vegan at the end of May.
Brooklyn is hip, old-school candy is trendy, taffy is delicious. What could be a better trifecta? We checked in with confectioner Marisa Wu, who is the founder of the Salty road, just in time for National Taffy Day.
In a world where diners travel across continents to eat in culinary hotspots such as Lima, Copenhagen, Barcelona and Tokyo, how is it at all possible to attract one grand chef rooster after the next to Turkey for Gastromasa?
Amanda Niel and her husband, Chef Erik Niel, own two favorite restaurants in Chattanooga, but that wasn’t enough. In 2015 they launched the Scenic City Supper Club, a collaborative dinner series aimed at connecting their community and highlighting its creators
Filmed over two years, Michelin Stars – Tales From The Kitchen, gives us a behind the scenes look at the lives and stresses of starred chefs with a tale woven together by food critics and diners.
It may seem a tad early, but now is when we start planning our herb, fruit and vegetable gardens. Check out Darina Allen’s new cookbook that is helping us do it.
Dig into these colorful and hearty vegetarian bowls that range from smoothies bowls to soups, noodles, grain-based layerings and even dessert. It’s vegetarian bowls of goodness at their finest.
That’s right, your favorite French cookware is releasing their first cookbook this October. Not only does it have some seriously beautiful photography loaded with enviable dutch ovens and cast iron, its pages are bursting with French recipes broken down to feel totally approachable.
Honest Cooking contributor, Veronica Lavenia, is out with her newest cookbook that focuses on natural, simple Italian cooking that ignores food fads and makes delicious, simplified meals with less ingredeints and fewer steps.
After exploring many corners of the world, honing his craft, the Michelin-chef Paulo Airaudo, is embarking on an exciting challenge as he opens his first solo restaurant, named after his daughter.
A favorite 2017 spring destination where mouthwatering home-cooked Venetian style dishes are specially prepared for you by Executive Chef Vincenzo di Tuoro.
Pop-up restaurants have been around for a while, but now a foodie tech-startup is making it even easier for creative chefs and restaurateurs to plan and communicate their pop-ups to a global network of diners.
At a young age of 33, Danish-born chef Kamilla Seidler has made a huge impact in Bolivia, now she’s ready to embark on new adventures with her upcoming 4-month expedition around the world.
At the Chelsea Music Festival, compositions touch, feel, and empower most of your senses while inventive chefs tickle the rest of them with culinary creations.
Sorrento Lemons are one of the most unique and flexible Italian ingredients. Available year-round, they’re robust enough to be used in a myriad of applications, from savory to sweet. They’re not just for Limoncello!
Get to know Robert Gaggl, the bar and lounge director at the Bulgari Hotel. Rather than having a signature style, he works for the guest, making sure they leave happy and inspired.
Celebrating its fourth annual Savor the Season Uptown event, Harvest Home commemorates the restaurants and individuals whose mission are to provide healthy farm fresh food to under served communities in New York.