Word: chefs
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...Food is an extremely interesting subject,” says Harvard alum Jeffrey L. Steingarten ’64, food columnist for Vogue, frequent judge on the Food Network’s “Iron Chef America,” and acclaimed food essayist. “It’s certainly more important than sex. If you want to know which subject is really more interesting to the human race, just fast for 36 hours.”Over the past few decades Harvard has taken the message behind Steingarten’s comments to heart. Formerly...
...hamlet of Reykjahlid in northern Iceland, Hallgrimur Jonasson lifts the edge of a soggy plank of wood lying in the clay to expose a small hole in the ground. "This is the rye-bread bakery," he says, yanking his hand back from a waft of scalding, sulfurous steam. A chef in a nearby hotel, Jonasson estimates his kitchen staff bake roughly three tons of the sweet, dense rye bread in the hole every summer to meet the growing demand, mostly from tourists, for the exotic carb. The bread's price tag - up nearly 20% from last year...
...biggest disappointment, however, was the DS program from hunky celebri-chef Jamie Oliver. His $30 What's Cooking? felt half-baked. While I loved listening to Oliver's British accent and pondering his inspired recipes, he only briefly introduces the dishes and does not talk you through their preparation, which you have to read about onscreen instead. And the brownies came out literally half-baked--I had to leave them in an extra 10 minutes to get them to merely gooey. But they tasted great...
Mobile Menu. Feed your pumpkin-pie sugar high at the Dessert Truck, parked in New York City's Midtown. The truck's famous bread pudding and dark chocolate mousse bombe are cooked up by former Le Cirque pastry sous chef Jerome Chang. It's high-end food at street-level prices, the new recession-era way to eat. The Dessert Truck is parked on Park Avenue, between 51st and 53rd Streets on weekdays from noon to 4 p.m.; at night, from 6 p.m. to midnight, it's at Third Avenue and 8th Street...
Before I got off the phone, I asked the translator to quietly try one of Freddy's pastries to make sure I didn't have to bring in a new head chef. "It's delicious," she said. "It's like a crunchy flattened glazed doughnut." I asked if it could possibly be as good as a fresh chai cupcake. "For pastries that don't have icing, this might be a topper," she said...