#global-cookbook

#global-cookbook

Arthur is designed to feel more like a modern Parisian bistro than a white-tablecloth tasting menu dining room, creating a lived-in atmosphere.

Henry Harris describes his experience as the head chef and co-owner of Bouchon Racine as 'my most favourite three years of cooking and restaurant ownership.' He emphasizes the importance of creating a space where guests feel 'loved and valued'.

"The longer this halibut sits on that hot grill, the easier it will come away from the grate itself."

Fresha, born Frescia Belmar, is nominally a jazz bassist, but her artistry transcends the form, moving effortlessly between jazz, rock, fusion, and R&B.

At Mirra, chefs Zubair Mohajir and Rishi Kumar fuse Indian and Mexican flavors, telling a story of immigration and the Indian diaspora through culture-melding dishes like chaas aguachile, where translucent slices of hamachi are served in a pool of cumin-scented buttermilk and lime juice.

"Only Goods was born of this idea of putting a spotlight on Latin American culture, but also a nod to younger Danny Garcia and the dream I had to open a restaurant."

"I'm certain some wonderful store-bought brands of duck confit may exist, but, in my experience, the homemade product is always more tender and moist."

The ruling is a long-overdue victory—not just for ducks and geese subjected to force-feeding, but for the democratic process itself.

The word 'allium' is the name of a group of vegetables including garlic, onions, chives, leeks and others that are botanically related. Because of the myriad ways they influence flavor, in states ranging from raw to cooked (even burnt), they're culinarily related too.

"This residency is centered around gathering as a method. Through the ritual of dining together, I will explore this form of public convening as a structured mode of inquiry and exchange."

The Old Spot is not just a restaurant; it’s a lively gathering place where friends and family come together, especially on Mondays, to enjoy good food and company.

Theo Clench's new restaurant IGNI will focus on seafood, with a menu that includes dishes like ember-cooked oysters and aged turbot on brioche, all cooked over fire and smoke.

Sfincione remains the perfect starter, a flower-shaped focaccia loaf that's become Funke's signature. Dusted with oregano and flaky salt, then veiled with the thinnest, most fragrant olive oil, it's a true delight.

These leadership changes are not just about new faces; they signify a shift towards culinary creativity that prioritizes sustainability, local sourcing, and unique flavor profiles. As industry leaders, these chefs are setting the stage for a culinary renaissance that will engage diners and elevate their dining experiences.

Don't be intimidated by fresh mushrooms. They are prized for their flavor and versatility. Look for firm mushrooms that are free of soft spots or mold. Wash them just before using them but be sure to store them unwashed. Never submerge in water to wash them because mushrooms absorb like a sponge and become mushy. Wipe with moist paper towels.

Don't be intimidated by fresh mushrooms. They are prized for their flavor and versatility. Look for firm mushrooms that are free of soft spots or mold. Wash them just before using them but be sure to store them unwashed. Never submerge in water to wash them because mushrooms absorb like a sponge and become mushy. Wipe with moist paper towels. Some prefer to clean them with a soft-bristled mushroom brush. If extremely dirty, they can be very briefly dunked into cold water and wiped dry.