best desserts of 2015…
– I started issuing a list of my favorite desserts in 2011 because I noticed something exciting happening in pastryland, and I wanted a record of it. At the time, many pastry chefs were branching out and exploring new territory, while others hunkered down to improve upon what was already there. And in just a few, short years, together, they have widened the borders of […]
– I started issuing a list of my favorite desserts in 2011 because I noticed something exciting happening in pastryland, and I wanted a record of it. At the time, many pastry chefs were branching out and exploring new territory, while others hunkered down to improve upon what was already there. And in just a few, short years, together, they have widened the borders of […]
friends of lysverket: people meeting people…
– A leading voice in the international black metal movement. A high-end furniture designer from Copenhagen. A Scotsman who dives for a living off the North Sea coast above the Arctic Circle. An American hardcore punk drummer-turned pastry chef. A group of Norwegian women preserving the craft of bread making in a remote village in the fjords. And an […]
– A leading voice in the international black metal movement. A high-end furniture designer from Copenhagen. A Scotsman who dives for a living off the North Sea coast above the Arctic Circle. An American hardcore punk drummer-turned pastry chef. A group of Norwegian women preserving the craft of bread making in a remote village in the fjords. And an […]
best desserts of 2014…
– My parents, who immigrated to the United States over forty years ago, said that, when they first arrived on these shores, they had no concept of “dessert.” In Taiwan, where they had spent most of their lives until that point, there were bakeries that sold sweet pastries, and confectioners who made candy. But most of […]
– My parents, who immigrated to the United States over forty years ago, said that, when they first arrived on these shores, they had no concept of “dessert.” In Taiwan, where they had spent most of their lives until that point, there were bakeries that sold sweet pastries, and confectioners who made candy. But most of […]
save the date: kansas city…
~ This year marks the sixteenth annual Friends of James Beard Foundation dinner at The American Restaurant in Kansas City, the longest-running fundraising dinner for the foundation in the country. Over the past decade and a half, this event has brought some of America’s most respected chefs to my hometown to raise money for the James Beard Foundation, including Jean-Louis Palladin, […]
~ This year marks the sixteenth annual Friends of James Beard Foundation dinner at The American Restaurant in Kansas City, the longest-running fundraising dinner for the foundation in the country. Over the past decade and a half, this event has brought some of America’s most respected chefs to my hometown to raise money for the James Beard Foundation, including Jean-Louis Palladin, […]
travel: until tonight becomes tomorrow…
~ When a volley of pink blossoms overtakes Gramercy Tavern and the big, picture-windows on Fifth Avenue begin blushing with brighter, bolder colors; when chefs get grabby for ramps and peas at the Union Square greenmarket, and the walls at casa mono finally swing open to seduce those turning the corner of 17th and Irving with the smell of pork and clams; […]
~ When a volley of pink blossoms overtakes Gramercy Tavern and the big, picture-windows on Fifth Avenue begin blushing with brighter, bolder colors; when chefs get grabby for ramps and peas at the Union Square greenmarket, and the walls at casa mono finally swing open to seduce those turning the corner of 17th and Irving with the smell of pork and clams; […]
best desserts of 2013…
~ Three years ago, I created a separate year-end list for desserts because I wanted to recognize and record the exciting strides that I noticed pastry chefs taking. In the short time since, the borders of dessert-making and dessert-eating have continued to expand. Speaking specifically as an American, our understanding of desserts has taken on a […]
~ Three years ago, I created a separate year-end list for desserts because I wanted to recognize and record the exciting strides that I noticed pastry chefs taking. In the short time since, the borders of dessert-making and dessert-eating have continued to expand. Speaking specifically as an American, our understanding of desserts has taken on a […]
travel: less twerk, more cook…
– I have neglected my blog. And I am sorry for it. In the months since my trip to Chicago in March (the last, substantive post on this blog), I have seen spring, summer, and autumn happening in fragments all over the Western Hemisphere, both above and below the equator. While I intend to write […]
– I have neglected my blog. And I am sorry for it. In the months since my trip to Chicago in March (the last, substantive post on this blog), I have seen spring, summer, and autumn happening in fragments all over the Western Hemisphere, both above and below the equator. While I intend to write […]
travel: peripatetic…
~ I apologize for my silence. I’ve been on the road. In the last month and a half, I’ve crossed this continent four times, bouncing between New York and San Francisco, San Diego and Burlington, Vermont, with trips to White Sulphur Springs, West Virginia and Lake Tahoe on the side. I crossed the border to […]
~ I apologize for my silence. I’ve been on the road. In the last month and a half, I’ve crossed this continent four times, bouncing between New York and San Francisco, San Diego and Burlington, Vermont, with trips to White Sulphur Springs, West Virginia and Lake Tahoe on the side. I crossed the border to […]
best desserts of 2011…
(Frozen Sake; elBulli) Is pastry having a “moment?” Judging by the desserts I’ve had this year, I’d say it is. In the past, I’ve tacked on a dozen or so desserts to my annual “best dishes” post in a section at the bottom called “just desserts.” While their inclusion was far from an afterthought, even […]
(Frozen Sake; elBulli) Is pastry having a “moment?” Judging by the desserts I’ve had this year, I’d say it is. In the past, I’ve tacked on a dozen or so desserts to my annual “best dishes” post in a section at the bottom called “just desserts.” While their inclusion was far from an afterthought, even […]
review: of the place…
Canapes, Del Posto I was assured that Mark Ladner, Executive Chef of Del Posto, was cooking for us when the server came to our table to apologize that he had no clue what the chef was preparing. Apparently, Ladner had remained “tight-lipped” about our dinner. The courses would be revealed to our servers as the […]
Canapes, Del Posto I was assured that Mark Ladner, Executive Chef of Del Posto, was cooking for us when the server came to our table to apologize that he had no clue what the chef was preparing. Apparently, Ladner had remained “tight-lipped” about our dinner. The courses would be revealed to our servers as the […]