Leading into this week's recipes from Ferran Adrià's newly released The Family Meal, we were thrilled to have the rare opportunity to sit down and chat about life after elbulli with the man-myth-legend Ferran. "Life hasn't changed at all. We've been doing pretty much the same thing." More

Get to know another one of our magnificent fall interns. Zoe is currently a student at Barnard college. Her guilty pleasures include green tea ice cream and sticky buns; she's not a big fan of tripe. Say hello! More

Say hello to another one of our awesome summer interns, Jordan. Originally from Mesquite, Texas, Jordan was taking a food writing course at Yale when we first met her. We could tell by the way she talked about fried chicken and biscuits that she was a serious eater! Get to know more about her love of baking, cinnamon oatmeal, and salsa dancing. More

It's time to meet another intern with us this summer, Shell Tu. She's been clicking many beautiful photos around the office for taste tests, cocktail-making photo shoots, and of all the sandwiches that make their way in here. Get to know her likes (brunch, Anthony Bourdain) and dislikes (natto, a.k.a. fermented soybean). More

Nobody is really writing cookbooks like these Bruce Weinstein and Mark Scarbrough. Part field research report, part cookbook, and part personal food memoir, their cookbooks are approachable, delectable, and hilarious. Their most recent is Goat: Milk, Meat, and Cheese which will be our Cook the Book this week. Goat is actually the most widely eaten meat across the globe and in this book, the pair share recipes for everything from schwarma to goat cheese sheet cake with maple-goat cheese frosting. Recently, we talked to Scarbrough about how Goat came to be and his approach to meat eating. More

Some of you became familiar with chef Nate Appleman during his intense stint on The Next Iron Chef. Appleman was known for his nose-to-tail style of cooking, not to mention being ultra competitive. Quite a bit has changed since then. He's now eating on vegetarian burrito from Chipotle every day (he's serious) and working the line at the chain's Manhattan test kitchen. "Chipotle is the first restaurant I've worked in since I started at 14 that doesn't have a freezer." More

Randy Finch may wield chisels, chippers, and chainsaws like a seasoned pro, but before becoming a renowned ice sculptor, he was a young Michigan chef in awe of the sculptures created by Master Chef Dan Hugelier at the Amway Grand Plaza Hotel in Grand Rapids. Eventually Finch would get to apprentice under Hugelier, which is where he met Derek Maxfield, a man who would become his lifelong friend and business partner. More

Before Susan Feniger and business partner Mary Sue Milliken became known as the Too Hot Tamales, the pair opened two now-iconic Los Angeles restaurants: Border Grill and Ciudad, which is now the location of Border Grill Downtown L.A. Feniger and Milliken were ahead of their time. Border Grill was serving up Mexican-style street food well before "street food" was a term heard all over the Los Angeles food scene. More

I've often wondered what TV personalites are like when they're off camera. I got my chance to peek into that world when I met Janet Johnston, the host of the Food Network show Spice & Easy and one of the owners of the Colorado mini chain Savory Spice Shop. More

Meet Faye. She started interning with us in May, but we sort of met her a year ago when her impressive daily frozen yogurt regimen was made known. It's no lie! This girl knows how to put away the fro-yo. And diet Sunkist. And halloumi sandwiches. She was the first SE sales and marketing intern, and an all-star one at that. So say hello and get to know her! More