I grew up in Manhattan in the 1970s and early 1980s (the second half of that decade was…
Tim Raue Berlin. Modern Chinese for a global audience.
Like many of you, I’ve worked my way through (most of) three seasons of Chef’s Table. While some…
Three Textures of Corn and an Uni Extravaganza
One of the ingredients I love to use in dishes when I entertain friends is sea urchin (“uni” in…
Revisiting Den and the brilliant Chef Zaiyu Hasegawa
Earlier this year, I started to plan how to best celebrate my fifteenth wedding anniversary. I knew that,…
Dashi-soy jelly, a super fun way to dress dishes
I’ve previously mentioned my obsession with the Sepia Cookbook by Martin Benn. Of all the cookbooks I’ve purchased…
Eating Sydney: notes from a recent trip. Part 2.
In my previous post, I wrote about three amazing meals (at Sepia, Automata, and Ester) my wife and…
Eating Sydney: notes from a recent trip. Part 1.
If you’ve read my two previous posts, you’ll know by now that my wife and I recently flew…
Noma Australia, in pictures (and few words)
There are meals and then there are once-in-a-lifetime dining experiences. Several years ago, when a friend called up…
The best beetroot sorbet recipe
It’s really interesting how our tastes change as we age. I don’t know if this shift in preferences…
Back to Top