I recently visited my brother and his wife who are living in New Jersey's Pine Barrens. The first thing I learned was locals referred to outsiders like me as a Benny, whereas they identify as Shoobis. Other education included an introduction to their subtle...
Johanna Kindvall is a cook and professional illustrator who explores the world of food (from breads to pickling) as well as pattern design. Originally from Sweden, Johanna's food interests focus primarily on Nordic cuisine. Johanna has both written and illustrated...
I met Kamal Mouzawak 13-years ago. It was October 2010. New York City. Kamal had traveled from his home in Beirut, Lebanon to attend Bill Clintons Global Initiative conference. Two chefs for whom I had great respect had mentioned his name to me (Brad Farmerie and...
New Zealand-born Peter Gordon was the co-owner and head chef of London's Providores and Tapa Room. The BBC once described him as "the leading light of the Antipodean fusion-style of cookery," a British way of describing folks from Australia and New Zealand. Between...
Instead of burgers, why not offer kofta kebab for "staff meal?" Sometimes a bit of extra flare or puffy pita can pop the pleasure yearnings for a hungry staff. Kofta is a higher quality street food. Topped by a salad of fresh chickpeas, cucumber, tomatoes and more, it...
Celebrating my recent birthday on a Saturday afternoon, my wife brought me to one of the places where I started my career, the "members' only dining room " at New York's Museum of Modern Art. I had been back a few years ago at The Modern, the new public restaurant...
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