Back in February, we
wrote about nymilk, a NY-state consortium of small-herd dairy producers who teamed up to bring some very fine milk to New York grocers and restaurants. Well, the same folks have expanded to butter, and man, is it good.
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Last night, many New York chefs and restaurateurs with double-X chromosomes were honored for their work at the annual At the Table event, sponsored by the Women Chefs & Restaurateurs organization. We went around and asked them about girl power...
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Certain classic combinations never get old. Consider the Levain Bakery baguette with butter and jam. Levain cuts off a third of the thin, tubular, just-crusty-enough sourdough baguette and fills it with seedless Polaner raspberry jam and soft, sweet butter....
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Everyone has their own reasons for going to the James Beard Awards, which took place last night at Lincoln Center. Some people go to collect their awards, a few actually do some reporting, many are there to drink, one was...
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The Vows column in the New York Times is one of my all-time guilty pleasure reads even when it's not about chefs, but the column featuring Butter chef Alexandra Guarnaschelli is a must-read for anyone interested in love stories starring...
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