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.
Chef’s Dish: I’d Rather Be (Yoo)Eating
Photographed by Nick Surette Irene Yoo’s fourth-floor Brooklyn walk-up is exactly what you’d expect of a self-described “freelance photo producer and food creative” for the likes of Food Network and Food52. Her bookshelves—occupying an entire wall of her small kitchen—are filled with cookbooks, faded issues of the now-defunct Lucky Peach, rows of pastel glassware, a […]
Southern Comfort
Athens, Georgia has become a food haven for chefs like Peter Dale, who’s opened not one, but four restaurants in the Classic City, including Maepole.
Putting the Käse in Omakase
What do you get when you combine cheese, Japanese food, and two American Cheese Society Certified Cheese Professionals? The answer: an innovative, umami-filled omakase (meaning “I trust you” or “I’ll leave it up to you”) tasting menu prepared by Rachel Freier and Laura Sutter. The duo met at Murray’s Cheese Bar in New York City, […]
Chef’s Dish: Supper Club Season
Chef-author Priya Krishna and Puli-Ra supper club founder Deepa Shridhar partnered this past summer for a celebratory supper club based on Krishna’s new cookbook, Indian-ish (Houghton Mifflin Harcourt, April 2019). The Texan duo hosted their event at The Austin Winery in Austin, Texas, to give new meaning to the classic wine-and-cheese pairing. Their Indian-inspired dishes […]
Keep Calm and Eat Cheese at London’s La Fromagerie
La Fromagerie in London is part cheese-and-produce shop, part fine-dining restaurant, part wholesale operation—whole turophile dream world.
Mimolette Ramen
This take on classic ramen gets its flavor from an unlikely ingredient- a hard French cheese.
The Best Chefs of the Year: Quince
Michael Tusk’s three Michelin–starred restaurant in San Francisco is using cheese in all kinds of ways.
