Seeking Sushi Partner in Paris for Fancy Omakase Adventures
I need a sushi partner in crime in Paris. None of my friends want to try all these fancy omakases lol
Simpsons‑in‑the‑Strand Reopens: A Civilized Culinary Spectacle
Some restaurant openings are like big west end shows which every critic will weigh in on. So for @ftweekend.com it’s my turn to write about the reopening of Simpsons-in-the-Strand. Via both dinner and breakfast. TLDR: it’s so damn civilised...
Crispy Rice Trend Revives 200-Year-Old Latino Dish
New internet food trend: “crispy rice.” You mean concon? Something Dominicans and latino households have been eating for at least 200 years? 🤔
Pho’s Best: Multiple Spots, Choose What Cares
I get this question all the time: where’s the pho? Short answer… there isn’t just one. There are too many good spots to name them all. That’s the truth. But if you’re asking for a few of my go-tos, here’s a...
Taste Trumps Price: Invest in Menu Innovation
One reason many #restaurants continue to do well in this environment: consumers prioritize food taste and flavor over low price when selecting a restaurant. Trying to skimp on menu investment/innovation to keep prices low will likely backfire for many. https://t.co/IxTEaD2enO
East Village Gets Japanese‑inspired Pizza, Skip the Tiramisu
The East Village has a new pizza joint, selling pies that originated in...Japan. But skip the tiramisu, which may remind you of a damp green dog. https://t.co/M0pP4V1dfw https://t.co/kHlkhp3Yqz
Goat Stew: The New Oxtail Delight
Made Goat stew for dinner tonight. Oh my word 😋 The only comparable meat would be oxtail, in my opinion 🤷🏾♀️
Swap Hollandaise for Gribiche: Revitalize Asparagus
You’ve been putting the wrong sauce on your asparagus. Everyone reaches for hollandaise. Safe, rich, expected. But Gribiche? That’s the move. Acid, herbs, capers, cornichons and suddenly, asparagus tastes alive. I'm using the @shuncutlery knife to help me glide through my ingredients. Want the...
Hospitality Legends Reveal Secrets to Unreasonable Service
I sat down with two of the best hospitality minds in the world. @wguidara ran 11 Madison Park (#1 in the world). @bcanlis ran Canlis in Seattle for 20 years. We dug into their secret systems for unreasonable hospitality. Search "Nathan Barry Show" to...
Discover Global Flavors Cooked Beneath the Earth
Have you ever had the chance to enjoy a meal that was cooked in the ground? I wrote about these earthen dishes for @coolmaterial and where around the world you can taste dishes made with this unique culinary preparation. https://t.co/8cxepe9f7b
Celebrating Food System Wins with Top Chefs
Superb dinner platformbyjbf honoring michelnischan and wholesomewave with insane food from @nicksonbroadway @roccodispirito @jacquestorres mrsmaonola @tavel19 … lovely evening celebrating successful food system changes that improve lives
Homemade Roasted Chicken with Protein-Packed Pasta
Home and getting back into cooking Homemade roasted chicken, brown rice, protein Parmesan pasta and gravy from chicken drippings 👩🍳 https://t.co/FlRRyKghOW
Exploring Montreal's Queer Food Scene with Bluedelliquanti
had a nice time in Montréal for the queerfoodconference // dragged bluedelliquanti all over the city in search of snax
Soul Food Is Black American Cuisine, Not Just Comfort Food
I fear people do not know that soul food is the ethnic cuisine of Black Americans and not just a catch all word for food that makes you feel good?
Fans Demand Decades Added to Lancaster Food Coverage
The Philly Inquirer wrote about Lancaster's food scene. Our local paper wants to know what they left out. I think all fans of EconTwitterIRL can agree Decades belongs on the list. Please say so here: https://t.co/QT8alCcMux
90‑Year‑Old Jersey City Hot Dog Icon Faces Whole Foods Takeover
Oh, no, not Boulevard Drinks. #JerseyCity N.J. hot dog legend may be replaced by Whole Foods after 90 years. ‘We want to stay right here.’ https://t.co/rFkC6vyj0s
Tulcingo Del Valle: Town’s Top Mexican Spot, Try Octopus Aguachile
In my latest review, I declare Tulcingo Del Valle the best all-round Mexican restaurant in town. And now that Cinco de Mayo is over, you can actually visit it and try this octopus aguachile. https://t.co/pd2z70nbvY https://t.co/EXjOl5517K
DIY Three‑Nut Butter & Banana Jam: Fun Kitchen Experiment
Let's have some fun. I've been tinkering with Three Nut Butter and Banana Jelly Sandwiches. It's fun for kids. You take whatever three types of nut you wish, you mix them up in whatever ratio seems fun, and you get Three...
Sauce Station Magic: Crafting 30 Daily Sauces by Feel
There’s something almost mystical about the sauce station. At Le Bernardin, our sauciers make 30 sauces a day, twice a day, guided by taste and feel rather than precise measurements. Listen in on a meeting about the craft of the...
NYC's Cinco De Mayo: Tacos, But Expect Hours
Cinco de Mayo in midtown Manhattan means deciding whether you want to wait one hour for tacos or two hours for tacos. NYC, never change.
Join Me Live on Y100 FM for TV Tuesday
🚨🆕 I'll be on 📻 @Y100FM with @ScottNSports 𝐍𝐎𝐖 for 📺 #TVTuesday to discuss #Rooster #TheMadison #Scarpetta #BelAir #Ted 🎧 𝐋𝐈𝐒𝐓𝐄𝐍 𝐍𝐎𝐖 🔊 🗣“Play KUYY” or "Play Y100" 📲 💻 https://t.co/nlxHQ15c7o https://t.co/9qgdzuHM6k
My Meatloaf’s Secret Ingredient Impresses Top Chefs
In my latest “Next Course” essay, I share a recipe for the meatloaf I served two top chefs and chat with Francis Lam, the voice behind “The Splendid Table.” https://nextcourse.beehiiv.com/p/the-secret-ingredient-in-my-go-to-comfort-food
Every Element Must Earn Its Spot in a One‑Bite Dish
Dish #002. When a dish is one bite, every component has to earn its place.
Tuscan Chicken Wins Over Family with Fresh Flavors
What is something you made for dinner recently that you (and your family/friends) loved. I made Tuscan Chicken with Sun-dried tomatoes, spinach and freshly grated parmesan. My husband and kids acted brand new for this dish.
Warm Succotash Comfort: A Delicious Black-Style Dinner
Eating succotash (the Black folks version) for dinner & it’s so warm & yummy 🥰
Top Vietnamese Sandwich Spot in Silicon Valley
MyPoV: one of the best Vietnamese Sandwich places in the Silicon Valley. Duc Huong #SVLife. https://t.co/PdiyLVacDS
Loquats: Underrated Fruit Tree with Citrus‑Peach Flavor
I’ve grown loquats for over ten years and am always surprised how unknown they are as a fruit tree… They produce hundreds of yellowish-orange fruits per year that taste like a tropical citrus peach Great for fresh eating, but I’ve also...
My #1 Burger Pick Revealed in Free Substack
In my free Substack on Monday, I enumerate my 10 favorite burgers, and here is #1. Tune in to find out where it's from. https://t.co/rUlan19V8e
Challenging Experts Unlocked a Billion‑dollar Opportunity
Experts told us our product couldn't be made. We asked why. That question was worth $1 billion. In 2010, my partners and I had an idea for a protein bar that tasted like junk food but wasn't. We were software guys....
Chef Collaboration Delivers Unforgettable DC Dinner Experience
Just had the most incredible dinner experience last night at @ebiayosupperclub in DC A BEAUTIFUL collaboration between @chef.tayo and Bajan chef @javon.cummins Still blown away by the dishes, but what was even sweeter was the company. Thank you Visit Barbados for...
Home Cooks Favor Blogs, Cookbooks over AI, Says Survey
Focus on recipes? Amazing new post from @inspiredtaste based on a survey of 2000+ people from the US. The parts about where home cooks are finding information is super interesting -> Home cooks are 300% more likely to turn to...
Ottolenghi Amsterdam Delivers Vibrant Plant‑Based Feast
Dinner at Ottolenghi Amsterdam at Mandarin Oriental Conservatorium, Amsterdam was fabulous. I’ve always loved his restaurants in London, so experiencing his first in the Netherlands was especially meaningful. The menu is vibrant and seasonal, created with local farms and small producers....
Sentosa's Chilli Crab Delivers Delicious, Messy Delight
My review for today’s @ftweekend is all about the gravy splattering joys of Singapore chilli crab, and my ability to wear my lunch on my short. Anyway Sentosa on Bermondsey Street is a great place to chilli crab and...
Join My July Supper Club Tour Across 9 Cities
I’m launching a supper club in July as a lead up to the publishing of my cookbook Catch Me in the Kitchen. I’d love for you to join me on the road in 9 US cities. Got a couple questions...
Birria Earns Its Fame with Deep, Layered Flavor
Some dishes deserve every bit of their reputation. Birria is one of them. Goat, beef, or lamb slow-cooked in a rich, complex, deeply-spiced chile broth until it collapses under its own weight. And when I’m building layers of flavor, I reach for...
Discover Asparagus Delight and Its 18th‑Century Pea Disguise
My latest newsletter (Substack) includes my new favourite recipe for asparagus. Also a historical mystery: why did French cooks in the eighteenth century make a dish called ‘asparagus disguised as peas?’ 🫛🫛🫛
NYC Gala Raises $500K for Kids Food Education
A day in NYC. Cooking at platformbyjbf and convincing 100 people to eat more blue food. Fulfilling an auction lot and taking some folks to katzsdeli @nomwah @russanddaughters and even got to hang a little with my buddy jakedell …...
Throwback BBQ Tour of South Carolina with Melissa
Follow me and Melissa McCart on a barbecue tour of South Carolina, 15 years ago. https://t.co/hzeDFdOveY https://t.co/2l5DPhWEF9
The Surprising History Behind Eggs Benedict
Interesting history on one of my all-time favorite breakfast foods (although the article says that you shouldn't eat Eggs Benedict until after 10am, which I vehemently disagree with.)
Barron Trump's Mate Brand Whitewashes Indigenous Roots
Barron Trump's canned yerba mate co-opts the pre-Columbian beverage without any reference to the rightful Indigenous purveyors. Instead, the drink degrades the ingredient and contributes to on-going whitewashing of mate. My report for @thekitchn: https://t.co/oytf5oPRWi
Singapore Breakfast: $3.50 Wanton Mee Bowl Sparks Curiosity
$3.50 big bowl of wanton mee in Singapore for breakfast. What are my fellow Singaporeans eating today?
Turn Kombu Scraps Into Umami Powerhouse
Waste is usually a failure of imagination. Kombu tsukudani is what you make with the kombu left after a batch of dashi. Most people toss it. That’s a mistake. Cook it down until glossy, sticky, sweet-salty, and loaded with umami. Not a...
Tadhana Aims for Michelin, Redefines Filipino Cuisine
Today I tasted the Tadhana menu and I felt that quiet kind of pride that I only feel a few times in my life. @cheffrances and the team have built something I believe will change the conversation around Filipino...
Exploring Essex Street Market's Revitalized Food Court
My latest food court revisit is up, featuring the Essex Street Market on the Lower East Side: https://t.co/mNGCBU9BDb https://t.co/LkpyTlMZf8
Austin BBQ Praised, Yet Kansas City Remains Underrated
“The barbecue in Austin is apparently to die for, and I don’t know if that’s true, but they probably haven’t ever been to Kansas City.” Best toast ever @TerryBlacks_BBQ
Cheese Discovery Sparks Oregon Coast Vacation Plans
ok so while I've got this big project that I'm procrastinating on, I learned that the cheese that I buy by the brick at Costco comes from the Oregon Coast. So then Threads started showing me a ton of Oregon...
‘86’ Isn’t a Call for Murder, Just Slang
Oh lordy... here comes the lawfare madness again 🤦 86 when I grew up in the restaurant business meant “to get rid of” something (ie “86 clams” meant to take clams off the menu). I was told it had two origins: 1....
Elegant Mediterranean Dining Shines at W Nashville’s Zaytinya
Zaytinya is new inside of the W Nashville by Chef Jose Andres. It’s an elegant take on Mediterranean and everything was fresh, flavorful and delicious. If you’re looking for a good patio, good atmosphere, good service and drinks, head...
Flip and Recrop: Rescuing Imperfect Pancakes
the old flip and recrop trick. i do this with pancakes that don't come out right.
Louisiana Cuisine: Soulful Traditions that Keep Lines Buzzing
Louisiana doesn’t just have soul. It cooks with it. This is a place where recipes are remembered and passed down, where the best meals come with a line out the door and a room full of regulars who know exactly why...