Photos courtesy Masaharu Morimoto

The 10 Dishes That Made My Career: Masaharu Morimoto

If not for a busted shoulder, Japanese food in America might be far less compelling today. Chef Masaharu Morimoto yearned to be a professional baseball player, and a scout expressed interest in…

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Understanding the Science of Eating and Happiness

It’s the subject of extensive inquiry, yet with each new finding, the science of food and happiness grows increasingly complex. Expert opinion on which diet is “healthiest”—Paleo, Mediterranean,…

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The Complete Guide to Negronis

In this age of Mad Men-style drinking, Manhattans and Martinis (of the gin variety, please) get plenty of well-deserved love at the bar. But it has taken vermilion-hued Negroni—a bracingly bitter …

Photos courtesy Myriad Restaurant Group

The 10 Dishes That Made My Career: Drew Nieporent

Unless you were craving the steak frites and bumps of cocaine on offer at celebrity-fueled Odeon, there was little incentive to dine in Tribeca in the 1980s. Long before its loft buildings were…

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How Southwestern Cuisine Conquered the American Palate

It’s impossible to even think the word Southwestern without the the phrase "chicken salad" springing up behind it. Or maybe “cheese fries.” Or even, God help us, “egg rolls.” It depends on which…

Photos courtesy Marc Forgione

The 10 Dishes That Made My Career: Marc Forgione

When you’re a Long Island kid with a dad dubbed “The Godfather of American Cuisine,” you grow up with an unusual perspective on food. “I loved cooking and I thought everybody else did, too,”…