BY Jamie Bogert
on Dec 04, 2014
Rabbit kidneys, roasted marrowbones, and monkfish liver do not necessarily evoke the images of comfort food for many. But for some reason this term has always been used to describe the cuisine chef Gabrielle Hamilton prepares in her East Village restaurant, Prune. “They have to attach these words to anything that a woman is doing no matter how challenging,” she said in an interview on Makers, a video collection of women’s stories featured on PBS ... Read More
BY Andrea Stopa
in Eat Me
on Mar 04, 2014
If you don't know Alex Guarnaschelli, or you do but never knew that was how to spell her name, let's take a minute to appreciate this deeply passionate foodie. Guarnaschelli is (in my humble and totally love-struck opinion) the greatest lady chef on food television, and believe me, I have watched a lot of food television.
Just watch this video:
She talks about food like none other. Seriously, every time she opens her mouth about food she is ... Read More
BY Teresa Lu
on Apr 05, 2013
In response to The World's 50 Best Restaurants' Best Female Chef award this week, Anthony Bourdain bemoaned on twitter: "Why — at this point in history — do we need a 'Best Female Chef' special designation? As if they are curiosities?"
Best Female Chef of 2013, Nadia Santini
Good point. And who better to respond to this question than a distinguished female chef? Amanda Cohen of Dirt Candy ... Read More
BY Intern Christina
in Eat Me
on Jun 28, 2012
The 4th of July is in t-minus six days, which means that we all have one thing on the brain: wieners. That's right, wieners. Hot dogs, for all those with dirty minds. There's nothing quite as American as taking a bunch of weird leftover meat, putting it in a casing, surrounding it with carbs, topping it with liquid versions of vegetables that have almost no nutritional value and eating as many as your free and brave heart desires.
But if you're getting a little ... Read More