L'Ecole 462 Broadway, New York NY ; map); 212-219-3300; frenchculinary.com Service: Studious Setting: Modern room with high ceilings and wonderful light The Deal: $28 for three courses If only all school lunches tasted this good. Cooked by the students... More
"Chefs have become the owners of their plates."—Jacques Pepin [Photo: Chichi Wang] The French Culinary Institute kicked off its 25th anniversary bash on a deliberative note. Yesterday evening, celebrations began with a panel discussion addressing the role of French cuisine... More
[Photographs: Chichi Wang] Sunday afternoon at the New York Culinary Experience passed in a flurry of fish. Masaharu Morimoto may have attended his sushi class with his arm in a cast, but he was flanked by his trusted crew... More
"Going to a pastry course always makes me wish I had paid more attention in chemistry class." [Photos: Chichi Wang] Croissant Recipe Here's the recipe (with illustrations) for Karen Bornarth's and Roger Gural's croissants. Croissants may be a time-consuming endeavor,... More
"Tea tastings will lack the acidity, bitterness, and slurping and spitting associated with coffee and wine tasting." A sampling of the Harney & Sons tea leaf varieties throughout the evening. What is the latest time you'll drink tea? If you... More
... the hangover was totally worth it. More
Photographs by Allison Hemler Though I've never spent more than $20 a person at a sushi restaurant (let Ed Levine curse me down now), I've dreamed of saving even that small amount of money by making sushi at home... More
"Any snark on the scoresheets was tempered not only by our own memories of the ordeal, but by the humble pie we've baked, burnt, and eaten since graduating." One of the unadvertised perks of graduating from the French Culinary Institute... More
Alan Richman wants you to know his thoughts on writing and how they extend to all kinds of journalism, not just in the food industry. He doesn't want writing to be exhausting, hates throw away "quick bite" type entries,... More
French Culinary Institute's Vice President of Culinary Arts Nils Norén and Director of Culinary Technology Dave Arnold teach new cooking techniques on Saturday. Meat glue is probably not the first thing on your grocery list. But food science whizzes... More
