| Nov 10, 2011
| 4:35 PM
Recap of "Top Chef: Texas."...
| May 12, 2011
Every time I'm in London, I somehow manage to find an excuse to eat at St. John Bar & Restaurant. That's a wonderful rustic restaurant for die-hard carnivores in northwest London from Fergus Henderson, author of the quirky but important cookbook "Nose...
| Jun 17, 2011
Any number of television's competition shows seem to take special — perhaps sadistic — pleasure in dispatching their also-rans to reality's netherworlds. "The Apprentice" sends the defeated off with "You're fired!," the vanquished in...
| Nov 14, 2013
| 3:15 PM
With glamorous resorts, ramped-up cuisine and high adventure, this no-passport-needed Caribbean isle has new allure for U.S. tourists.
Not since the Cuban exodus precipitated by the rise of Fidel Castro has Puerto Rico been so flush. In the late 1950s...
| Aug 15, 2013
Last March, Big Bowl hosted an invitation-only dinner that doubled as an introduction to its star culinary hire, chef Patricia Yeo. She prepared a seven-course menu that featured beef heart crudo with pickled beets and citrus, and a three-tongue course of...
| Mar 4, 2013
| 8:20 AM
What do Steve Zahn, the actor who played Elliott in 1982's "E.T.," the telepathic police officer from NBC's "Heroes" and Lieutenant Eli Roosevelt from FX's "Sons of Anarchy" all have in common?
They're all scheduled to film TV pilots for ABC in the...
| Jun 5, 2013
Chef Art Smith doesn't do small. Never has.
So it's no surprise his new cookbook — "Art Smith's Healthy Comfort" — has a really big subtitle: "How America's Favorite Celebrity Chef Got It Together, Lost Weight, and Reclaimed His Health!"...
| Feb 2, 2012
Paul Kahan is the opposite of an enigma. He is easily explained. He is pleased by simple pleasures. He defines his life by four pillars: chef, record-store geek, husband, law-abiding citizen. Everything else is noise.
In judgment, he renders halfway...
| Mar 29, 2012
| 8:36 AM
Con el mantel de flores puesto, un aroma a nostalgia y la pizarra llena con los platos del día, es hora de saborear, de probar, de degustar. De… fondear.
Precisamente lo que hace la fotoperiodista puertorriqueña Paola Nogueras y su amiga, la...
| Aug 23, 2012
| 5:52 AM
Our troupe of chefs enter the kitchen still reeling over the Grand Canyon field trip. “What a filling!” says Thierry. Or maybe that was “feeling”. Tricky French accent.
He also reveals he’s feeling much more competitive...
| Aug 30, 2012
| 4:38 AM
Curtis introduces the Quickfire with the absolute worst two words any high schooler has ever used to start an essay: "Throughout history," (insert my inner English major gouging out her eyes here).
The challenge? Make a sexy dish using ingredients...