Richard Blais is on the phone from Atlanta, talking plating. "It's not that I don't care how my food looks. I just think that sometimes chefs get caught up in putting plating first — that can go against creating great flavor," he tells us as he's getting ready to head out to promote his new book, Try This At Home: Recipes From My Head To Your Plate. ...
A new look for classic Kiwi flavors in NYC's Nolita
Nov 14, 2013 11:00 am
A Portland botany course in a class of its own
Nov 5, 2013 11:00 am
A minimalist approach to culinary elegance in NYC
Oct 22, 2013 12:00 pm
Shaun Hergatt's ornate ode to "the heart of life"
Sep 24, 2013 10:00 am
Paul Liebrandt's 'casual' riff on a French classic
Jul 10, 2013 10:02 am
Ever been aroused by Danish butter? Now's the time.
Apr 11, 2013 2:01 pm
Beaded bivalves from the Top Chef: All Stars winner
Mar 14, 2013 9:31 am
The Philly newcomer dishes out a Spanish threesome.
Feb 21, 2013 10:31 am
A look at the struggling sugary soft drink world
Why the NY Times review of Sushi Nakazawa matters
Gold-plated food and critter statement jewelry
Chef Tadashi Ono offers his master recipe
A simple pressed sandwich with a lot of flavors
Little need for words with this artsy cookbook
Cookies, champagne, clementines, wings: hacked.