Essay on Artusi Sauces Featured in New OUP Volume
Excited to see my essay about sauces in Pellegrino Artusi’s cookbook in the new OUP volume edited by Andrew Donnelly, Beth Forrest, and Deirdre Murphy https://t.co/w0TuwjI2Of https://t.co/71sI5iI5Ij
Food Vibes Clash, Not Human Rights Debates
I will passionately fight you on whether Mexico beats Italy as a food destination. I will not entertain you on human rights. One is a vibe. The other is your character.
SF Shines with Asian, New American Fare, Not Italian
SF is great for Vietnamese, Japanese, Nepalese, Thai, and "New American" food. It is NOT great for Italian or Chinese food, which it's traditionally famous for. This is one reason SF gets unfairly maligned as a food city.
Lucky to Live Among Talented Baking Neighbors
Neighbors asked me to judge a baking contest this afternoon, and all I can say is: How lucky am I to live where I live?
Cote NYC Shines; Miami’s Extra Vibe Hints Vegas Potential
Not gonna lie this sounds awful. OG Cote in NYC was amazing (also a lowkey decent deal.) Miami Cote was a bit more extra but it was in the Design District so it worked. This sounds like it should be...
NYC Craves Next Taiwanese Fried Chicken Boom
Mike is speaking the truth here. NYC really needs a Taiwanese fried chicken boom the way we had one with Korean fried chicken about 15 years ago.
Dreaming of Truffle‑Topped Nigiri at L~ARIA
Stilling thinking about the nigiri with shaved truffles last night at L~ARIA at Mandarin Oriental Lago di Como. https://t.co/q7RyJqOCWl
Don’t Limit Yourself: Try Liège Waffles Too
Respectfully, if you’re only eating Brussels style waffles and not Leige style you are missing out
Greek‑Inspired Salford Bar Serves Stellar Bread, Dips, Canned Fish
For today’s @ftweekend I am in a fabulous Greek-inspired wine bar in Salford called Kallos where the bread game is strong, the dips are silky and they offer a beautiful list of premium canned fish. https://t.co/6Oe0sO35S6 https://t.co/JUat1PRIp9
Cooking Japchae: Slow Steps, Deep Flavor
Some dishes aren’t about speed… they’re about how you move through them. Japchae is one of those. Sweet potato noodles tangled with vegetables, maybe a little meat, all brought together with soy, sugar, and toasted sesame oil. Simple on paper, but every...
Cooking Class Delivered Massive Savings on Meals
One of the highest ROI classes I’ve ever taken was cooking fundamentals at the Learning Annex when I was 22. I can’t begin to quantify how much I’ve saved on meals
NYC Sushi: $48 Options Outshine $300 Hype
Most high end sushi counters in NYC are screwed. There are 20+ places that have opened in the last year that serve this for $48. There's just no reason to get $300 sushi (minus a few exceptions.) The NYC eater wins...
Consistent Execution Beats Innovation in Restaurant Success
Interesting concept; I just wonder how sustainable this is - one guy, every day making pizzas. Still, this line I think is the key to any successful restaurant (IMHO): "You don't need to be innovative. You don't need to be...
CEO Expands to Dim Sum Franchise in Southern Philippines
Most of you know me as the CEO of Mama Lou’s, but today I want to share something our group has been quietly building. MAMA Hospitality is the Philippine franchise partner of Ding Dim 1968, one of Hong Kong’s most beloved...
Chocolate 3D Printer Crafts Mini Eiffel Tower
Chocolate 3D Printing in action and it can print Eiffel tower for you by cocoapress spotted at @rockymountainreprapfestival #3dprinting #eiffletower #chocolate #3dprinted
Italian Eatery Pioneers Pizza Delivery with Drones
Italian Restaurant Makes History by Delivering Pizza via #Drone via @Rainmaker1973 #EmergingTech #Technology #Innovation https://t.co/YbpWeJhosp
Explore Colorado's Asian Flavors During Mile High Food Week
Colorado is home to a truly delicious restaurant scene offering tasty meals from around the world. Mile High Asian Food Week is an exciting opportunity for Coloradans to get out in our communities and visit delicious Asian restaurants. https://www.milehighafw.com
Drinking Maasai Cow Blood Reveals Timeless Survival Tradition
I drank cow’s blood in Tanzania and I’d go back for another cup. Sharing it with the Maasai was an invitation into something much bigger than a meal. It’s a practice rooted in tradition, tied to survival, and carried through generations....
Reigniting Alinea’s Original Vision with Fresh Dishes
Twenty one years ago, we named Alinea after a symbol that means the beginning of a new train of thought. I wrote about what it means to actually live up to that, and why we are doing it again. New dishes....
Adapted Nasi Lemak Could Thrive in US Lunch Market
Why hasn't Malaysian fried chicken taken off in US? Nasi Lemak would do very well in the urban lunch market. Probably will just have to swap out the anchovy side for like tofu or something. And maybe not peanuts either,...
Mustard Chicken Shows How to Build Perfect Flavor
Chicken with mustard doesn’t sound like much. Until you taste it. Poulet à la Moutarde is one of those dishes that quietly teaches you everything that matters. How to build flavor, balance fat and acid, and make chicken actually taste like...
NYC’s Upscale Indian Spots Consistently Fall Short
Is it just me or are all of the upscale Indian places in NYC beyond mid. I’ve now been to Ambassador’s, Bungalow, Junoon, Musaafer, Gupshup. Each more disappointing than the last.
Seeking Cookbooks Rich in History and Storytelling
Doing a little research for a new project… friends, what are some of your favorite cookbooks that are heavy on the history and storytelling? IE: The Mosquito Supper Club or California Soul.
Intimate Farm Kitchen Private Dining, No Reservations Needed
We celebrated a very special person in our lives at a very special place. Such a wonderful experience at a farm kitchen where every detail was carefully crafted. No reservations. no menus. no strangers. just you, your people, and a...
Remembering KM's: Pricey Nostalgia and Wild Dining Vibes
I loved Kate Mantillini's. Have many great memories there. It was not a diner... unless your idea of a diner was a place where the tab was always $40 or more per person no matter what you ordered. Could easily...
Intelligent Robots Streamline Operations in Modern Bakeries
Romias #Robotics Builds Intelligent #Robot System to Support Modern Bakeries by @lukas_m_ziegler #FoodTech #Innovation #EmergingTech #TechForGood https://t.co/4lqaHVMyH0
Rhubarb Shines in Indian Chut
A mash note to the fleeting: Rhubarb, starring in a warm-spiced Indian chutney. Plus, three dining tips in L.A. https://t.co/XtL1ao8b0P https://t.co/NUoOwD0ZLf
Charming Lunch at The Place, Florence's Santa Maria Novella
Lovely spot for lunch at The Place in Santa Maria Novella in Florence, Italy https://t.co/OGFY5yelQ9
Cilantro Taste Preferences Can Be Relationship Dealbreakers
Making mango salsa and realizing that I don’t think I could be with someone who thinks cilantro tastes like soap
New Must-Read Cookbooks to Add to Your Shelf
From my bookshelf to yours: several books to discover this month 📖 "Mindful Cooking" - Coming out October 6! Pre-order link in bio "Table 4 at The River Cafe" by Ruthie Rogers "The Secret History of French Cooking" by @lukebarr "Ohana Style" by...
Magnolia Petals Are Edible—Exploring Their Chemistry and Gin
Did you know magnolia petals are edible? I didn't until this year, and discovering that they are led me to this exploration of magnolia chemistry (and experiments in making magnolia gin). Learn more in the graphic here: https://www.compoundchem.com/2026/04/20/magnolia/
Japan Elevates Simple Frying to Michelin-Star Art
Tempura is a perfect example of Bourdain saying Japanese food is “perfection and precision” with “few components.” Fried battered food is found everywhere in the world. But only Japan gets Michelin stars for it (tempura omasake spots). Portuguese brought the batter-and-fry technique to...
Robotic Pods Bring Autonomous Food Delivery to Tables
#Robot Pod Restaurant: #Autonomous Food Delivery to Every Table by @amazingthings_ #Innovation #EmergingTech #Tech #Technology https://t.co/jxF1VBvrr1
Tokyo's Michelin Surge Reflects Its Vast Restaurant Landscape
When Michelin Guide launched in Tokyo in 2007, it was a bit controversial. The Guide was founded in France in 1900 and did first non-European city only in 2005 (New York). Two years later, Tokyo got more stars (191) than...
Yunnan Cuisine: America's Next Underrated Food Wave
Nope. It's already widespread and good. My two-cents: Yunnan food is THE most underrated cuisine in America so if you are Hunan'ed, Sichuan'ed, and Xi'an'ed out, it's time for a Yunnan restaurant wave across America.
Celebrating Mentor Jacques Pepin and Supporting Youth Culinary Education
Last week at the jacquespepinfoundation annual gala I was honored to participate in celebrating MY mentor the great Jacques Pepin. Great to see claudinepepin @shoreywesen @sarasmoulton jaimiealexander and hundreds of other friends and colleagues … please support the JPF and...
White Vs. Red: Which Grand Central Chowder Wins?
Which do you prefer at the Grand Central Oyster Bar, white or red clam chowder? https://t.co/01Gk5drvy7
Beyond Gimmicks: Chipotle's Al Pastor Chicken Impresses
I make (gentle) fun of restaurant analysts sometimes when they talk about “innovation” it’s always something like hey this burger now has three patties let’s shit ourselves with excitement. But I just tried the chipotle al pastor chicken and I just...
Stock Your Freezer for a Year‑Long BBQ Season
BBQ'd If you plan to do much grilling this year it might be time to stock up the freezer https://t.co/0tEBJVaYas
Eight Years Later: Is DeKalb Market Hall Still Worth It?
Today's Substack is a visit to the eight year old DeKalb Market Hall. Is it still worth visiting? https://t.co/9licBgoJhK https://t.co/abX8bDvSxe
Keep Soba Simple: Honest Ingredients, No Shortcuts
Don’t overcomplicate soba. That’s the mistake. Take a cue from this bowl. Chicken, leeks, good broth, and noodles done right. No shortcuts, no hiding. Just clean, honest flavor that hits every time. Check out the link in my bio for the full recipe.
Hainan Jones Opens Counter at DeKalb Market
Hainan Jones has a counter in DeKalb Market, read about it tomorrow in my Substack: https://t.co/mAymqyqsvv
Ramen’s Global Roots, Not Just College Cheap Noodles
Ramen didn’t start in Japan… and it definitely didn’t end in your college dorm. I put together a short list of the bowls I actually go out of my way for. The kind that make you stop mid-slurp and pay attention. If...
Testing Fresh Rhubarb for Upcoming Indian-Spiced Recipe
I got hold of some fresh rhubarb and started testing for my forthcoming “Next Course” online newsletter. Look for my Indian-spiced recipe next week, on beehiiv.
Chor Bazaar's Misal Pav Drenches Crunchy Snacks in Fiery Chutney
Misal pav at Chor Bazaar features crunchy snacks in a lake of red chile chutney. https://t.co/nrBIPKwnXg https://t.co/dmo7P5L5YG
New Bizarre Foods Series Returns with Deadly Stonefish
I’ve eaten a lot of things in my life. Some delicious, some that could actually kill you if handled the wrong way. Case in point: stonefish. Back in Bizarre Foods Season 2, I sat down with one of the most venomous...
Celebrating Coffee Creators' Passion From Bean to Brew
So beyond inspiring chatting with all the incredible coffee @youtubecreators at worldofcoffeeusa Passion for craft - bean to brew to pour - at the highest levels
My Curated Upper West Side Restaurant Guide Goes Live
My idiosyncratic list of where to eat on the Upper West Side just went online on Gothamist: https://t.co/TvHkslwscH
Dominique Ansel’s Triple Pistachio Roll Delights SoHo
Our Triple Pistachio Roll at Dominique Ansel Bakery in SoHo: pistachio cream and gooey caramelized pistachio praliné surrounded by laminated brioche, finished with toasted pistachios. Available daily here in SoHo NYC.
Simple Wine‑steamed Mussels: Market Fresh, Flavor‑packed
What I did with the fresh mussels from the farmers market yesterday afternoon, cooked in wine, butter, garlic, shallots and a dab of tomato paste https://t.co/gOngZrmD7c