All Posts By Kitty Greenwald

The Chef’s Take: Seafood and Tomato Stew from John Finger and Ron Stainer

by in Chefs and Restaurants, April 16, 2014

“With fish especially, I really like people being able to taste all the ingredients without covering them up with sauces and lots of fats and calories,” says John Finger, the founding partner of Hog Island Oyster Co. who first earned his reputation in the food world as an oyster farmer. An unpretentious seafood restaurant, Hog Island Oyster Co.Read more

The Chef’s Take: Chicken and Tofu with Spring Vegetables from Anthony Martin

by in Chefs and Restaurants, April 9, 2014

“I started working out seven years ago,” says Anthony Martin, the executive chef and partner at Tru in Chicago. “I wanted to make the health aspect of my life as important as my career. I’ve seen a lot of chefs not being healthy and I didn’t want that.” For Martin, getting into shape meant eatingRead more

The Chef’s Take: Watercress, Cucumber and Feta Sandwiches, Frank Stitt

by in Chefs and Restaurants, April 2, 2014

“I want to feel really good after I eat,” Frank Stitt says. “I have always tried to work in a way to concentrate flavor without adding lots of extra fat. I’ve always used vegetables — our Southern vegetables of the season — as a dominant player.”

The Chef’s Take: Greek-Style Grilled Fish and Potatoes, Michael Psilakis

by in Chefs and Restaurants, March 26, 2014

“The idea that farm to table is revolutionary is funny to me because it is something I grew up with,” says Michael Psilakis. “I remember my mom pulling up tomatoes from our garden and slicing them and serving them with sliced onions that she had chilled in ice water. She’d serve me this as aRead more

The Chef’s Take: Lentil Soup with Tomato and Kale, Marco Canora

by in Chefs and Restaurants, March 19, 2014

“To have health and wellness,” says Marco Canora, “the best thing you can do is cook for yourself, because you control the fats and salts and you are cooking with whole foods.” These days, health and wellness are of central importance to Canora, the New York City chef who owns Hearth restaurant and five wineRead more

The Chef’s Take: Quinoa Salad with Lemon and Chickpeas, Einat Admony

by in Chefs and Restaurants, March 12, 2014

At the multiple Middle Eastern eateries Einat Admony owns in lower Manhattan — the restaurant Balaboosta as well as the Taïm falafel franchise — the chef pays homage to her upbringing with remarkable care. Not only does she skillfully prepare honest renditions of the fresh and flavorful cooking she grew up eating, but Admony makesRead more

The Chef’s Take: Winter Greens Salad, Caroline Fidanza

by in Chefs and Restaurants, March 5, 2014

With her out-of-the-box approach to salads and sandwiches, all of which put seasonal vegetables to delicious use, Caroline Fidanza has earned a cult following among the food world’s cognoscenti in New York City, where she is based. At Saltie, her Brooklyn sandwich shop, wholesome creations like the Clean Slate, a sandwich where hummus, bulgur, pickledRead more

The Chef’s Take: One-Pot Mexican-Style Beans and Eggs, Jenn Louis

by in Chefs and Restaurants, February 26, 2014

“There was a time when I was eating pasta for dinner every night, and that was 40 pounds ago,” says chef Jenn Louis of Lincoln Restaurant and Sunshine Tavern, in Portland, Ore. “Now I eat a lot more beans and healthy proteins.”