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CULINARY PERSONALITIES

Food Talk

In “The Language of Food,” Stanford University linguistics professor and chair Dan Jurafsky journeys into the linguistic history of all things culinary. Jurafsky explores food terminology with easy-to-digest etymologies, entertaining anecdotes, and even snippets of ancient recipes—as well as some not-so-ancient ones, like Emily Dickinson’s recipe for coconut cake. “The Language of Food” asks questions about the similarities between words like macaroon, macaron, and …

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European Health Secrets

Beyond the Mediterranean

Paleo. Gluten-free. Raw foods. Which of these dietary trends have you or someone you know tested in the recent past? Award-winning culinary nutritionist and Boulder-based author Layne Lieberman, RD, believes the key to a healthy lifestyle is simpler than these passing fads. While living in Switzerland, she discovered the eating habits that allow the Swiss to enjoy the second longest …

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Chef Roundtable

Executive Chef Aram Mardigian of Wolfgang Puck American Grille at the Borgata Hotel Casino & Spa I would move somewhere on the California coast and grow vegetables like artichokes, English peas, garlic, and tomatoes. I’d also focus on fruits like nectarines and apricots. I spent many years watching farmers first-hand and it changed my way of thinking and cooking. Seeing …

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Then and Now: A Culinary Conclave

By Jeffrey Steen | Managing Editor … Bullipedia and the elBulli Foundation will grow, and contributions will ensure that the world of haute cuisine will not remain locked in ivory towers and many-starred kitchens. It will be of all, and for all. When the doors closed on legendary elBulli restaurant in Spain in 2011, the world held its breath. Small …

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In Vino es Veritas

By Maya Silver | Editor  Before wine country tours fell into vogue, Kermit Lynch—a wine merchant, musician, and writer among other things—wandered the French hillsides in search of the perfect bottle. Twenty-five years after the publication of “Adventures on the Wine Route,” his classic memoir will be reprinted with additional material. Regrettably, we weren’t able to taste wines with Mr. …

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Remembering Charlie Trotter (1959 – 2013)

By Maya Silver | Editor Many aspiring chefs pay their dues (literally) by attending culinary school to lay down a proper educational foundation. What did Charlie Trotter do to prepare for a culinary career? The self-taught chef took a year off from college to read as many books as possible, many of which were cookbooks. This led to the launch …

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Christopher Kimball Illustrated

By Maya Silver | Editor There has long raged a debate as to whether cooking is, at its heart, a science or an art. For Christopher Kimball, founding father of the Cook’s Illustrated kingdom, the answer is clear as clarified butter. Kimball has devoted himself to using scientific analysis to perfect recipes, techniques, and even product selection. Kimball’s vision is …

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Four Score and Seven Meals Ago …

By Maya Silver | Editor   “My childhood’s home I see again, And sadden with the view … The very spot where grew the bread That formed my bones, I see. How strange, old field, on thee to tread, And feel I’m part of thee!” —Abraham Lincoln, 1846 It all began in a one-room cabin in Indiana that served as a …

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The BLT Exclusive

In the thick of the delicious chaos at the SoBe Wine & Food Fest, DiningOut sat down for a conversation and refreshments with globetrotting, bacon-loving, French chef Laurent Tourondel at BLT Steak in the Betsy Hotel of Miami, just one of his 16 restaurants. DiningOut: What’s your first memory of cooking—the moment that really sparked your interest—and who was with …

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Courting a Hallmark of Hospitality

Interview by Karl Vela Del Frisco’s is a widely known national steakhouse, anchored in an impressive reputation. How long have you been part of that legacy, and what roles have you played? About seven years ago, I started as a server in our sister restaurant, Sullivan’s Steakhouse, in King of Prussia. After two months I was an assistant manager and …

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