Book Preview: Highlights From 'Menu Design in America'
A look inside a design book devoted to more than a century of the exquisite everyday artifacts that have told us what's for dinner… More »
Tejal Rao is a writer and translator from Northwest London, living in
Brooklyn. She is the restaurant editor for Gilt Taste. Follow her on Twitter or learn more at www.tejalrao.com.
A look inside a design book devoted to more than a century of the exquisite everyday artifacts that have told us what's for dinner… More »
As chefs around the world try to emerge from Europe's shadow and champion local flavors, Chile is offering one model of what that revolution might look like… More »
Could Santiago be to the Southern Hemisphere what the Basque Country is to the North? Yes—if the city's young chefs succeed.… More »
In "Identical Lunch," artist Alison Knowles invites visitors to eat with her at the MoMA. But who, really, is the artist?… More »
A writer visits Santiago and enters a world of cigarette smoke, g-strings, garter belts, and cappuccinos… More »
Earth-eating has always had its devotees, but only a handful. So what accounts for chefs' newfound love of literal terroir?… More »
A new cookbook from the venerable Ten Speed Press might actually be able to transform stoners into home cooks… More »
A writer gathers New York chefs for a gender-bending taste test to debunk bizarre restaurant-industry stereotypes… More »
A grandmother's old-school cure-all staves off sniffles, but ranges in taste from strong to foul—and that's sort of the point… More »
Rene Redzepi's Noma topped elBulli on a recent list of the world's best restaurants. His cookbook is world-class too.… More »
Bigelow's is hidden between Long Island car dealerships, but it gives fried clams white-tablecloth treatment… More »
Since the '80s, edible flowers have dwindled away to garnishes. But they're good for more than just looking pretty.… More »
The edible flower trend is due for a comeback—so try this recipe for cucumbers with marigolds… More »
In the early 1900s, a Viennese feminist designed the Frankfurt Kitchen—and revolutionized how the world cooks… More »
Angostura bitters weren't invented to flavor cocktails. Why use them only in drinks when they can lend baked goods spice and complexity?… More »
Why do diehards trek to Brooklyn to eat one of the funkiest organ meats of them all? Hint: it's not about the taste.… More »
Steven Spielberg and Peter Jackson are turning 'Tintin' into a movie, plus two other comics will head to the screen… More »
The 1800s gave rise to both an empire and the Victoria Sandwich. But even if regimes crumble, recipes last forever.… More »
Also called a Victoria Sponge, this English cake is layered with jam and often served at teatime. Many cooks still follow the original recipe.… More »
In the works of romance novelist Barbara Cartland, recipes rub up against chaste virgins and frisky aristocrats.… More »
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The Civil War
President Obama reflects on what Lincoln means to him and to America, in an introduction to our special issue. Read more › |
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