Danny Meyer, of Union Square Cafe, Gramercy Tavern, Maialino, Blue Smoke, The Modern, and more, talks about the food that the chefs make for one another—the staff “family meal.” It is simple, often improvised, but special enough to please the chefs’ discerning palates. In Family Table: Favorite Staff Meals from Our Restaurant to Your Home, the restaurants’ culinary director, Michael Romano, coauthor of the award-winning Union Square Cafe Cookbook, collects and refines his favorite in-house dishes for the home cook, while served Karen Stabiner shares stories about how this imaginative array of dishes came to be.
Tagged with “cooking” (42)
Food writer Michael Pollan once advised "Eat food. Not too much. Mostly plants." Now, he tells us how to cook it. In his new book Cooked: A Natural History of Transformation, he takes a tour of the most time-tested cooking techniques, from southern whole-hog barbecue and slow-cooked ragus to sourdough baking and pickle making.
How 13 strangers from different food cultures, met, cooked and shared some fascinating culinary stories.
Chef and writer Yotam Ottolenghi talks about his Mediterranean feasts, Neil Forbes gorges on garlic and Michael Smith makes a spiced cous cous in homage to his mother in law.
With mixers, blenders and food processors found in most kitchens, the primitive mortar and pestle may seem out of place. But the Stone Age tool can’t be beat when it comes to creating tasty salsas, pestos and curries, chefs say.
Blogger and now cookbook author Deb Perelman insists you don’t need a big or gourmet kitchen to make good food. Since 2006, she’s been tracking down, testing and blogging about recipes she thinks pretty much anyone can make — all from her tiny New York kitchen.
Hot tea might not sound like the most refreshing of drinks for a 100-degree day. But neuroscientists say that receptors in your mouth may send a cool message when they detect hot foods.
‘Molecular gastronomy’ was coined in the 1991 as a suitably serious-sounding term that would help pave the way for a conference on culinary science.
Since then, however, it has become a convenient, catch-all-phrase to describe science-driven cooking. It explains little and misleads a lot.
In 2006 Heston was involved in producing a statement to explain how his motivations and intentions weren’t confined to the sphere of molecular gastronomy.
ONE Three basic principles guide our cooking: excellence, openness, and integrity.
We are motivated above all by an aspiration to excellence. We wish to work with ingredients of the finest quality, and to realize the full potential of the food we choose to prepare, whether it is a single shot of espresso or a multicourse tasting menu.
TWO Our cooking values tradition, builds on it, and along with tradition is part of the ongoing evolution of our craft.
The world’s culinary traditions are collective, cumulative inventions, a heritage created by hundreds of generations of cooks. Tradition is the base which all cooks who aspire to excellence must know and master. Our open approach builds on the best that tradition has to offer.
THREE We embrace innovation - new ingredients, techniques, appliances, information, and ideas - whenever it can make a real contribution to our cooking.
We do not pursue novelty for its own sake. We may use modern thickeners, sugar substitutes, enzymes, liquid nitrogen, sous-vide, dehydration, and other nontraditional means, but these do not define our cooking. They are a few of the many tools that we are fortunate to have available as we strive to make delicious and stimulating dishes.
FOUR We believe that cooking can affect people in profound ways, and that a spirit of collaboration and sharing is essential to true progress in developing this potential.
The act of eating engages all the senses as well as the mind. Preparing and serving food could therefore be the most complex and comprehensive of the performing arts. To explore the full expressive potential of food and cooking, we collaborate with scientists, from food chemists to psychologists, with artisans and artists (from all walks of the performing arts), architects, designers, industrial engineers. We also believe in the importance of collaboration and generosity among cooks: a readiness to share ideas and information, together with full acknowledgment of those who invent new techniques and dishes.
Jay Rayner hosts a special edition of the food panel show recorded at Edinburgh Festival Fringe. This episode also features food writer and Scottish chef Sue Lawrence as a guest panellist.
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