Not all juices are created equal. This is what I’ve come to discover in the past few years of the juice craze, where everyone seems to be imbibing some kale laden, aloe stirred, chia seed dotted bottle of liquid produce.
When I think of Halloween, I think of pumpkins – but not of the jack o’ lantern iteration we’ve all carved into shapes ranging from eerie to pedestrian – of spooky faces aglow on neighborhood porches. Instead, I think very vividly of the pumpkin costume my mom made for me when I was about six years old.
My friends from The Clean Team (good old Dr. Junger & Dhru Purohit) sent over some great recipes to prep you for next week’s Thanksgiving’s festivities. I love a brined, stuffed and roasted turkey as much as anyone, but if you’re just cooking for two, maybe a smaller bird is more up your alley – and coupled with a beautiful side and a delicious dessert, you will be The King or Queen of happy bellies & full hearts.
So you’ve feasted, you’ve given thanks, you’ve clinked glasses, and we all know you tip toed into the kitchen in the middle of the night to have an extra spoonful of pie. I’m not judging – it’s Thanksgiving.
It was the lobby of The Bowery Hotel in New York – the playground for late night jaunts and boisterous conversation over Moscow mules and polenta fries. I remember it like it was yesterday because I had never been surrounded by so many people raving about something with such conviction.
Chef Eric Werner, of Hartwood in Tulum, has done the unthinkable – and done it well. After serving up delicious bites to Manhattan’s finest, he and his wife Mya, closed up shop and moved to the Yucatan Peninsula of Mexico to open their jungle-side, open air restaurant in Tulum.
Swede-iopian. That’s how Chef Marcus Samuelsson describes his food, and rightly so. What I love about this term is that, yes, it aptly reflects his Ethiopian birthright, and Swedish upbringing, but also the playfulness with which he sees food…
With just 39 seats, a farm to table modernist approach to food, and an ethos that suggests it wants to be something more holistic than just a restaurant – there is good reason that Alma was named Bon Appétit’s Best New Restaurant of 2013, and the chef lauded as one of Food Wine Mag’s Best New Chefs of 2013.
I had 48 hours in Boston, and having never been, scouting out an unmissable restaurant was exceptionally high on my culinary totem pole. I had read about Neptune Oyster in a couple places, and then read Alinea‘s Grant Achatz & Chef Ming Tsai describe the buttermilk johnny cake with smoked trout tartare, honey butter, and caviar as “one of the best things [they’ve] ever had.
Let’s discuss Chef Josef Centeno. He is one of the most lauded chefs in the US, with three restaurants (Bäco Mercat, Bar Amá, and Orsa & Winston) all blocks away from each other in downtown Los Angeles, offering gangbuster good food that extends from the zeitgeist of his Tex-Mex upbringing.