THR pitted a traditional presentation against a nouvelle interpretation at restaurants Pastis and Le Parke 45. By Gary Baum Festival Food Face Off Salad - P 2014 This first appeared in The Hollywood ...

I keep hearing chefs talk about bagna càuda. But it’s almost impossible to find here in its classic form: a warm dip of garlic and anchovies cooked tenderly in olive oil, served in a fondue-like pot ...

Let’s bring salad days back again as spring begins to show its face and smile its warm smile at us. To kick off the time of year when the Weather Gods are kinder to us, salade Niçoise is one fine way ...

I made Julia Child’s take on Salade Niçoise - a French classic that’s all about fresh ingredients, bold flavor, and elegant ...

Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter. I spent a bit of time at my daughter’s wedding recently arguing with Simon Hopkinson about the constituent ...

What He Is Known For: Precisely executed, elegant cooking that favors excellent ingredients and attention to detail over flourishes. GROWING UP in rural Germany, Günter Seeger learned the value of ...