All Posts In Chefs and Restaurants

Chef Dan Barber on Why “Whole-Farm Eating” Is the New “Farm-to-Table”

by in Chefs and Restaurants, June 14, 2014

You may not be eating a lot of mustard greens, kidney beans and millet these days, but if Dan Barber has his way, you will be very soon. Barber is the award-winning chef of Blue Hill, an elegant respite for sustainable cuisine in New York City’s West Village, and Blue Hill Stone Barns, a locavore’s paradiseRead more

The Chef’s Take: Corn, Summer Squash and Avocado Salad from Suzanne Goin

by in Chefs and Restaurants, June 4, 2014

“Being a chef is strange,” says Suzanne Goin. “Throughout service, I taste a lot of food to make sure it tastes and looks right. So, I’m not really eating for pleasure most of the time. I’m eating what I need to for my job.” Though Goin, who co-owns six Los Angeles eateries (Lucques and A.O.C.Read more

The Chef’s Take: Roasted Salmon with Peas and Potatoes from Kelsie Kerr

by in Chefs and Restaurants, May 28, 2014

“There is a niche for really delicious, finely made takeaway food — one that puts an emphasis on quality not just convenience,” Kelsie Kerr says. A Chez Panisse alumna who worked with Alice Waters on her last two cookbooks and contributed to many of the celebrated restaurateur’s other works, Kerr opened the Standard Fare, in Berkeley,Read more

The Chef’s Take: Swordfish Kebabs from Jimmy Bradley

by in Chefs and Restaurants, May 21, 2014

With Memorial Day around the corner and grill season afoot, these rosemary-skewered swordfish kebabs are just the ticket. Not only are they light and richly flavored, but they also come together in a snap. Don’t let the unfussy preparation, which involves nothing more complicated than making a citrus-herb marinade, fool you into thinking the fishRead more

The Chef’s Take: Vegetarian Meatballs from Daniel Holzman

by in Chefs and Restaurants, May 14, 2014

“Vegetarians want the vegetarian option not to feel like an afterthought,” says Daniel Holzman. “And so the question was how can we celebrate vegetables and make something really delicious.” This question was particularly perplexing to chef Holzman, who, in 2010, along with his partner Michael Chernow, opened a restaurant called The Meatball Shop on Manhattan’sRead more

The Chef’s Take: Vegetable Soup with Pesto from Jody Williams

by in Chefs and Restaurants, May 7, 2014

At both branches of Buvette, Jody Williams’s restaurants in New York City and Paris, sumptuous small plates are served throughout the day from 8 a.m. until 2 a.m. in cramped spaces that ooze French-country charm. In the morning, croissants and steamed eggs are on the menu, and at night, pâtés and French-leaning tapas appear. WhateverRead more

The Chef’s Take: Chicken Mole Verde from Tamer Hamawi

by in Chefs and Restaurants, April 30, 2014

“It’s called mole verde oaxaqueno, and we love it because it’s probably the lightest, simplest and freshest of moles,” says Tamer Hamawi, owner of Gran Eléctrica, in Brooklyn’s Dumbo neighborhood. In this recipe, Hamawi’s beloved mole cooks down with crisped chicken legs and a scattering of plump white beans. This particular mole hails from Oaxaca,Read more

The Healthy Eats Q & A: Masaharu Morimoto

by in Chefs and Restaurants, April 28, 2014

Japanese-born Iron Chef Masaharu Morimoto planned on becoming a baseball player. But luckily — at least  for the food world — a shoulder injury sidelined those plans and he switched careers. Today, he oversees a family of restaurants around the world, including New York City’s Morimoto. While true to his Japanese roots, Morimoto’s cooking fuses theRead more

The Chef’s Take: Baby Artichoke and Scallion Saute from Deborah Madison

by in Chefs and Restaurants, April 23, 2014

“As far as I’m concerned, vegetables — plant foods in general — are good things to eat and we should eat more of them. That’s as far as we need to go,” says Deborah Madison, the founding chef of Greens, the trailblazing vegetarian restaurant that opened in San Francisco back in 1979. “I am flavor-focused,Read more

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