Win the jacket off this man's back. Yum. Ever wanted to wear Chef Eric Ripert's jacket? Or a chef's coat from Jean Georges Vongerichten? Ever wanted to cook with Zak Pelaccio's mortar and pestle—or a set of knives that's been...
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[Photos: Chichi Wang] Marrying honest food with a great cause, Slow Food NYC hosted a lamb butchering class this past Sunday at The Institute of Culinary Education in downtown Manhattan. Proceeds from the class benefited the Slow Food NYC...
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"Many teams centered their entries around pork belly." Theo Peck's entry: jerk pork belly with fava bean pesto. Given the popularity of cook-offs these days I knew it would take more than a little rain to dampen spirits of those...
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Photographs by Allison Hemler. This past weekend at the Institute of Culinary Education, fifty wide-eyed Slow Food-ies gawked as Rudi Weid butchered a sustainably raised pig from Tamarack Hollow Farm in Vermont as part of Slow Food's "Nose to...
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