Molly Wizenberg of Orangette shares her thoughts on cookbooks (and food blogs), plus the favorites she returns to again and again.
'interview' on Serious Eats
Over the last year, we've spent a whole lot of time speaking to Jonathan Goldsmith, of Chicago's Spacca Napoli, about his amazing journey from clinical social worker to world-class pie man. Among other things, we discussed the chance encounter on a plane that changed the course of his life, the legendary pizzaioli he's studied and befriended in Naples, and the power of food to connect people. But mostly? We just talked about pie.
Yotam Ottolenghi is one of our favorite cookbook authors. But who are his favorite cookbook authors?
Last time, internet pizza legend (and creator of the most famous pizza recipe in the world) Jeff Varasano talked about the challenges of opening a pizzeria and why he's stayed out of the spotlight the last few years. Today, he goes in depth on the power of a brand like Chic-Fil-A, the challenge of finding great employees, and why having great pizza doesn't always matter.
Jeff Varasano's pizza recipe went viral in the mid-2000's, and he opened up his own shop in Atlanta a few years later to critical acclaim. Then he went quiet...and we decided to find out why. Varasano had a very candid chat with us about his victories, his setbacks, his big plans coming down the pipe, and his newest location: the airport in Atlanta. If you ever wanted to open a pizzeria (or any a business), this is must-read stuff.
We were introduced to Charlene Johnson-Hadly a few weeks ago at a panel discussion at Marcus Samuelsson's Ginny's Supper Club. The discussion focused on minorities in restaurant kitchens and, as a woman with Jamaican roots, Johnson-Hadly had plenty to talk about.
Chef Lauren DeSteno made some waves recently when she took the chef de cuisine position at Marea, being one of few women to do so in a male-dominated power position. But, of course, her food is the most interesting thing about her.
Executive Pastry Chef Angela Pinkerton has been at Eleven Madison Park since before their third Michelin star, before the "New York" menu, and before they even had an official pastry department. Which means she's got a lot to say on how much EMP has evolved, and how she's played a part in that.
Chef Marc Forgione has the Iron Chef title, Michelin stars, a famous dad and three large steakhouses to his name, and he's not yet 35 years old. While he's totally open to what the future may bring, we had a chat on some of the details of his past.
Lauren Salazar, New Belgium Brewing Company's wood cellar manager, just moved to Colorado to ski. Now she's a beer expert managing the barrels full of New Belgium's coveted sour beers. We asked her a bit about the beer-blending process and what she's learned along the way.
Chef Rita Sodi serves a homegrown Tuscan cuisine at her Christopher Street restaurant, I Sodi, changing very little of her mother's recipes in her intimate space. And she finds enough of a challenge in keeping things that way, for a while.
Jim Meehan of PDT is schooled in classic cocktails and has a massive collection of vintage drink books, but we wanted to ask him a bit about how he develops new drinks, and what he sees happening in the future of the cocktail scene.
Co-Op Sauce is stealing the throne from the Frank's and Chulula's of the world, and they're doing it with just one blender.
Chef Ashley Merriman took over the kitchen at one of New York's greatest hot spots. Here she gives us some insight as to why she took the job, how she's improved the infamous Truffle Mac and Cheese, and which superstars can throw her off her game.
Chef Jody Williams opened Buvette in Greenwich Village around four years ago, and let the momentum slowly build to the packed nightly frenzy she entertains now. Her recently opened Paris Buvette was much more immediately received, and now pond-hoppers get to enjoy her all-day atmosphere and French inspired menu no matter the hour. She filled us in on how she makes it all happen.
Executive Chef Lynn Bound and General Manager Tracy Wilson have a lot on their plates at MoMa; on top of serving 900 full meals to guests at Café 2 and Terrace 5 as well as grab-and-go snacks and dessert, they serve staff meals for all 300 MoMa staff members, handle the independent event catering, and work with curators for private art-based dinners. They even get involved with the art itself—that fresh Bibb lettuce doesn't get on a sculpture on its own. How does this Danny Meyer-trained team do it? Here's a snapshot into their working world.
SE founder and overlord Ed Levine sits down with chef/restaurateur Roy Choi to discuss Choi's book L.A. Son, our pick for the best contemporary food memoir of the year.
Today we check in with Noah Rothbaum, the editor-in-chief of Liquor.com. He shares his picks for best affordable booze, plus his cocktail-trend predictions for 2014.
Chef John DeLucie has three restaurants with unique decors and classy menus of elevated comfort food. But what's most important to the chef known for catering to celebrities? We sat down in The Lion in the West Village to find out.
Virgola is a wine bar in a former alleyway, all of 6 feet wide and 60 feet long. We chatted with the owner to learn how this improbable West Village space came about.