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alan sytsma
chefs + restaurants
Things We Love: Daniel Humm's Foie Gras Creme Brulee
In New York, the case against foie gras has begun to pick up steam.
Alan Sytsma
12.21.06
Keywords
alan sytsma
,
chefs
,
new york
,
french
chefs + restaurants
Dessert Bars: Alan's Take
Let's be clear: There is nothing wrong with dessert. There is something wrong with dessert bars.
Alan Sytsma
12.14.06
Keywords
alan sytsma
,
restaurant notes
,
new york
,
dessert
chefs + restaurants
Seeing Stars…and Then More Stars
When it was announced last year that Michelin would be publishing a guide to New York restaurants, people went into hissy fits.
Alan Sytsma
12.01.06
Keywords
restaurant notes
,
new york
,
alan sytsma
chefs + restaurants
Science Chefs: Alan's Take
When you try wd~50's monkfish liver with persimmon and smoked green tea, you realize you weren’t quite
that
prepared.
Alan Sytsma
11.15.06
Keywords
chefs
,
molecular gastronomy
,
wylie dufresne
,
restaurants
,
alan sytsma
chefs + restaurants
Mason Makes an Impression
There's a certain sameness to chefs' live cooking demos. But not when Sam Mason, the former pastry chef at Manhattan's wd~50, stands behind the counter.
Alan Sytsma
11.09.06
Keywords
chefs
,
new york
,
sam mason
,
meat
,
alan sytsma
food + cooking
Ketchup Conundrum
You have to give ketchup its due. Anything that can make both scrambled eggs and hamburgers taste better is working a certain amount of mojo.
Alan Sytsma
10.30.06
Keywords
ingredients
,
art + design
,
dressing
,
alan sytsma
food + cooking
Tools of the Trade
One commercial appliance is worth the money. Once you use a Vita-Prep, once you feel the full 37,000 RPM at your disposal, you will understand.
Alan Sytsma
10.24.06
Keywords
cooking + technique
,
food prep
,
alan sytsma
food politics
Champing at the Bit
Can a horse be dinner? For some, the answer yes. For others, the idea of eating Seabiscuit can be off-putting.
Alan Sytsma
10.18.06
Keywords
sustainability
,
meat
,
farming
,
legislation
,
alan sytsma
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