So that thing about needing to rest your cooked petite filet for 20 minutes? The quest for cartoonish grill marks on your ribeye? Sous-vide as the means to tenderloin glory? Maybe it's not true, as Aaron Franklin writes in his new book.
What exactly does it mean for food to be “modern”? Who better to ask than Anna Jones, the author of A Modern Way to Eat, A Modern Way to Cook, and most recently, The Modern Cook’s Year.
Soleil Ho isn’t like other restaurant critics. She doesn’t use a star system to rate restaurants. She doesn’t use terms like “up-and-coming” or “ethnic” or “addictive,” and there’s a reason for that.
She’s brilliant, terrifying, and a master of Mexican cooking. The 96-year-old writer ends an 840-mile trip from Michoacán to San Antonio with a very special delivery, and some thoughts on a cook’s pickled nopales.
The New Yorker restaurant critic talks deadlines, linguistics, rent hikes, saving NYC, and why it was so very terrible to fish for your dinner (inside a fancy NYC restaurant, that is).
This Pennsylvania Dutch specialty lunch meat is far from the bland bologna of your middle-school lunch table. The sweet and tangy cult favorite is beloved by locals and Pennsylvania expats across the United States. Bless mail order.