French Alpine Fare Meets a Love for Maine Cheese at Alice and Lulu’s
Photography by Nicole Wolf Chef Lex Godin can pinpoint when they fell in love with Maine cheese. It was 2017, and they were working as the executive chef at 45 North, a ski resort restaurant in western Maine, which served Kennebec Cheesery’s Sugarloaf, an aged, Alpine-style goat’s milk cheese. Due to a delivery hiccup, Lex […]
Chef’s Dish: Southern Classics Meet Mediterranean Flavors at The Lazy Goat
Photographed by Paul Mehaffey Tucked up against the foothills of the Blue Ridge Mountains, Greenville, South Carolina, garners its fair share of accolades these days for its food scene, which is bubbling over with good places to eat—notto mention three James Beard Award nominees. But that wasn’t the case in 2007 when restaurateur Carl Sobocinski […]
Chef’s Dish: Modern Japanese fare at Miami’s Kojin
Chef-owners Pedro and Katherine Mederos offer a sublime experience at their 10-seat hidden gem.
Chef’s Dish: Rodrigo Oliveira’s Caboco is a First for Modern Brazilian Cuisine
At his Los Angeles restaurant, Caboco, Brazilian-born Michelin-star chef Rodrigo Oliveira combines California ingredients with modern Brazilian recipes.
Chef’s Dish: The Queso Question
There’s a whole new birria world out there thanks to innovative birrieros and taqueros in southern California, who are upsetting traditionalists.
Chef’s Dish: At Elderslie Farm, George and Katharine Elder Honor Kansas Culture
George and Katharine Elder make goat’s and cow’s milk cheeses, along with operating a restaurant, a cafe, a blackberry-picking operation, and a sawmill.
Chef’s Dish: A Pizzamaker’s Passion
Dan Richer, owner of critically acclaimed Razza in New Jersey, talks about his passion for cooking and shares his decadent gnocchi recipe.
Chef’s Dish: Marcus Samuelsson’s Ayib + Sweet Potato Ravioli
In “The Rise,” Marcus Samuelsson explores the trajectory of Black cooking in America.
Chef’s Dish: Fortunato Nicotra’s Risotto with Pear, Grana Padano, and Balsamic Vinegar
After more than two decades at Felidia, Fortunato Nicotra ponders what’s next.
Chef’s Dish: When in Crisis, Make a Chicken Parm
Chris and Pam Willis turn to cheesy Italian-American classics and community to keep restaurant Pammy’s open.
