For Steven and Natalie Judelson, good water means one thing: good salt. The two founded Amagansett Sea Salt on the South Fork of the East End of Long Island in 2011. Now, Amagansett Sea Salt can be found in iconic restaurants all over New York City.
Read MoreHow Jessica Bengston views the "mantle of leadership" of LGBTQ chefs such as herself.
Read MoreChef Roshara Sanders shares what needs to happen in the hospitality industry to make it LGBTQ-hospitable.
Read MoreMatt Safarowic shares his struggles to overcome anxiety and addiction on the path to becoming a restaurant owner.
Read MoreYou probably wouldn’t expect to find a lounge like Chez Zou in Midtown West, the new retail and residential development located just east of Hudson Yards. But that’s exactly what makes this new cocktail lounge from the team behind Mediterranean restaurant Zou Zou’s so special.
Read MoreTaking an idea that they developed when working at bars and running with it in the early months of the pandemic, Anthony Rossetti and Justin Benfaida opened Cocktail Garnish Co. in December 2020.
Read MoreCulinary Institute of America grads opened restaurants in Hudson Valley, say local produce, an influx of urban transplants keep scene vibrant
Andrew Chase, owner of Harvest Smokehouse in Valatie, said there’s greater demand for authentic food made with local ingredients. The vast number of farms in the region makes that easy to deliver on.
Harvest Smokehouse
Read MoreMix together an “evangelistic” enthusiasm and growing knowledge of cheese, a trip to Italy where a taste of Taleggio cheese prompted deep thoughts, and a visit to New York City’s mecca, Murray’s Cheese, and you have the ingredients for Caputo’s cheese caves, according to Matt Caputo, CEO of Caputo’s Market & Deli, located in Salt Lake City.
Read MoreShould you opt for a leaner 90/10 ground beef mix, or a fattier 80/20 ground chuck? This is the number to keep in mind before you grill.
Read MoreChef Roshara Sanders, a veteran and Culinary Institute of America grad, returns to teach.
Roshara Sanders, “Chef Ro,” is finishing up her first year as the first female Black chef instructor at the Culinary Institute of America in Hyde Park. “I want to be the Black, female version of chef José Andrés. God sent me here to make real changes.”
@jesswangphoto via @chefro137
Read MorePhoto Courtesy GIOVANNI OZIAS-LOPES
Nancy Lyons from Feeding Westchester shares how different food insecurity looks today.
Read MoreJANINE GOMEZ/ISABELLA CARAPELLA (HUFFPOST)
The Dominican-born chef explains what the path to success looks like for third-generation Latinos working in restaurants.
Read MorePhoto courtesy of Argana Restaurant & Bar
Read MorePhoto credit Mary Beth Koeth
Read MoreDorsey, the owner of a catering company and food trailer in Northern Westchester, New York, looks to the past and future of her businesses.
Read MoreNegronis made with mezcal instead of gin. Back-to-basic cocktails, with the freshest of ingredients. And nonalcoholic drinks that go beyond a Shirley Temple.
Read MoreWhen Allan Wallace opened Soul Brewing Company in March, the snug place represented “an intentionally different business model than other breweries,” he says. The beers he brews are made to be enjoyed in the taproom, and while people can buy 32-ounce cans and growlers to go, Soul Brewing is the only place right now to find the beer.
Read MoreConsider coffee a food group? Read on to find out where to get your java fix in the 914.
Read MoreWhat’s a restaurant to do with the increase in the number of diners with food allergies and sensitivities?
Read MoreLong Island residents don’t need to head to Manhattan to savor chef Tom Colicchio’s food now that Small Batch is in their midst. The Garden City restaurant, with its farmhouse chic ambience, open kitchen with wood-fire grill, and menu that, as Colicchio puts it, “has something for everyone,” hits all the right notes.
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