NYTIMES (Jason Horowitz) - The Man Who Cuts the Perfect Slice of Ham
Spaniards line up at weddings, tennis tournaments and galas to eat ham prepared by Ernesto Soriano, one of the world’s best slicers of jamón ibérico.
NYTIMES (Brett Anderson) - Best New Orleans Restaurants
There’s plenty of great Creole and Cajun food, of course, but also outstanding Vietnamese, Indian and Trinbagonian cuisine.
NYTIMES (Carlos Frías and Brett Anderson) - Best Miami Restaurants
The culinary capital of South Florida has outstanding Cuban and Caribbean cuisine — of course — but also world-class Japanese, Italian, Ethiopian and more.
NYTIMES (Tejal Rao) - ‘Wagyu’ Used to Guarantee Quality Beef. What Are You Paying for Today?
Behind the scenes, competing forces battle for the reputation of prestige meat.
NYTIMES (Pete Wells) - The Brigade System Helps Restaurants Succeed. Does It Also Lead to Abuse?
In the wake of allegations against Noma’s chef, a 19th-century model for organizing kitchen staffs is being blamed for physical and psychic violence.
NYTIMES (Amelia Nierenberg) - Copenhagen Grapples With the Abuse Allegations Against Noma’s Chef
René Redzepi faced swift fallout in the United States following reports of violence. But in Denmark, where he is a major cultural figure, the reaction has been more muted.
STONEZONE (Roger Stone) - Apizza: A Slice from New Haven – From Wooster Street to the World
There is a “new’ style of Pizza that is about to sweep the country which is not new at all. There is a “new’ style of Pizza that is about to sweep the country which is not new at all. New Haven, Connecticut roughly 75 miles northeast of New York City, is the birthplace of […] The post Apizza: A Slice from New Haven – From Wooster Street to the World appeared first on StoneZone .
There is a “new’ style of Pizza that is about to sweep the country which is not new at all. There is a “new’ style of Pizza that is about to sweep the country which is not new at all. New Haven, Connecticut roughly 75 miles northeast of New York City, is the birthplace of one of America’s oldest pizza styles: an irresistible, century-old tradition whose charred, blistered crusts have captivated palates since the early 1900s. On Wooster Street in the old Italian section of the city, the irresistible, smoky aroma of coal-fired ovens wafts between world-famous pizzerias, a sensory trademark of the signature apizza (pronounced “ah-beets”). Different from New York or Chicago style pizza this Northeastern staple is now spreading…Open
NYTIMES (Tanya Sichynsky) - The 20 Best Food Scenes in Movies
Ahead of the Oscars on Sunday, Food and Film writers and editors recount the moments that filled them most.
NYTIMES (Julia Moskin) - René Redzepi Steps Down at Noma Amid Allegations of Past Abuse
After 23 years running the Copenhagen restaurant, widely considered one of the most innovative and important in the world, the chef is resigning.