Let us count the ways you can reinterpret the French stew-casserole hybrid, cassoulet. Recently seven chefs did for Savoy's Cassoulet Festival. The restaurants they represented included:
Savoy, Nuela, Vinegar Hill House, Hundred Acres, wd-50, Fatty Johnson's, Back Forty. Check out how each reinterpreted the concept with crispy partridge terrine, pickled tongue, and pine nuts, and more.
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[Photographs: Melissa Hom/Metromix New York] Metromix New York gets the scoop on the ice cream bagel at chef Wylie Dufresne's WD-50. The origin story accompanies a cool series of photos showing the making of: Although this bagel had humble...
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As part of Nightline's Platelist series, chef Wylie Dufresne of WD-50 will talk tonight about his tactics to keep his business afloat during this tough economy (it involves eggs). Check out a few of his eggy recipes. The show will...
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Photographs of bone marrow, chestnuts, tonburi, pickled honshemeji and soft white chocolate, potato, malt, white beer ice cream courtesy of Tina Wong Frank Bruni's 3-star review of Wylie Dufresne's molecular gastronomy temple WD-50 may in fact reflect Dufresne and...
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