A Razor, A Shiny Knife's recreation of Grant Achatz’s Hot Potato/Cold Potato dish. Photographs by Steph Goralnick Michael J. Cirino Usually sleep deprivation and playing with knives don't really go together. But Michael J. Cirino of A Razor, A... More
Sometimes, when you slap a French name on something it suddenly sounds a lot fancier and more expensive. An omnipresent French cookie alluringly called "Langues de Chat," or Cats' Tongues, sounds a lot ritzier than the butter, sugar, salt,... More
We have two tickets to a Thomas Keller event at the Astor Center this Saturday at 6:30 p.m., celebrating his new book Under Pressure. Keller will join his friend and co-author Michael Ruhlman, along with Per Se chef de... More
Let's face it. Quiches have been a tired food cliché for a long, long time. I can't even remember the last time I ordered a slice of quiche at a restaurant. Somehow the subject of quiche came up last week... More
How much sugar should be used in the recipe I posted for the incredibly delicious chocolate bouchons you can buy at Bouchon Bakery? One ELE reader correctly notes that some recipes she had seen called for 3/4 cup of sugar,... More
Our Per Se waiter offered us a tour of the kitchen. We walked into the eerily silent, pristine kitchen, and who was there to greet us? Jonathan Benne, the chef there, who laughed when we started discussing the merits of... More
If anybody in the blogosphere ever doubted the power of our chosen medium, the story I'm about to tell will make a believer of any naysayer in the old media world. Arthur Sultzberger, Jr. at the New York Times and... More
Can one meal be so good that it's worth $210 before wine, tax and tip? Well I'm going to find out today when I have lunch at Per Se, which I sometimes refer to as the Church of Thomas... More
I just can't stop thinking about Bouchon Bakery. Can a peanut butter sandwich cookie ever be worth $2.25? How good does a sticky bun have to be before it's worth $2.75? Actually, I'm not sure what a sticky bun costs... More
Last Saturday I went to NYC's Time-Warner Mall and braved the three escalators you ride to get to the newest branch (The first two are in Yountville, Ca. and Las Vegas) of Thomas Keller's Bouchon Bakery. The first thing you... More
