The 4-Hour Chef: Lengthy Book Offers Short Cut to Kitchen Excellence
Author, nutritional supplement entrepreneur, tech investor and speed learner Timothy Ferriss promises in his latest book, The 4-Hour Chef, to teach you the skills you'd gain in six months of culinary...
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Giving Thanks Around the (Newsroom) Table
When you can't eat with the ones you love, love eating with the ones you're with. Or something like that, with apologies to Crosby, Stills and Nash. I worked on Thanksgiving Day: noon to 8 p.m. It...
View Article60-Second Stir Fry: Jeff and Adina Bialas
Jeff Bialas and Adina Bialas of J&A Farm had most of their crops wiped out in 2011 by Tropical Storm Irene, so you'd think they'd smile and shrug at the thought of getting Stir Fried. Maybe they'd...
View Article60-Second Stir Fry: Dan Pashman
Dan Pashman is no stranger to Last Chance Foods, having pontificated upon jelly donuts and oatmeal for us, but this is the first time he's been Stir-Fried. Pashman shrugged off the pressure. The former...
View Article60-Second Stir-Fry: Carolyn Sherman
Carolyn Sherman is a native of Chicago so she must be used to frigid weather conditions. That toughness didn't help when she was in the 60-Second Stir-Fry hot seat with Amy Eddings, though.Sherman...
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Restaurants Say, 'Hold the Photos'
Remember when smoking in restaurants was allowed, and a cigarette with your coffee seemed like a perfect way to end a meal?That trend flicked its last ash into the ashtray of history, as the dangers of...
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60-Second Stir-Fry: Deb Perelman and Melissa Clark
Leave it to two food writers to turn the 60-Second Stir-Fry into the 60-Minute Slow-Cook! There's no such thing as a lightning round when I'm talking to Smitten Kitchen blogger Deb Perelman and The New...
View Article60-Second Stir Fry: Ted Lee
Maybe it's because I'm tired of living in 50 shades of gray February weather, but I decided to stage native South Carolinian and cookbook author Ted Lee's Stir Fry in front of the bright backdrop of...
View Article60-Second Stir Fry: John Fraser of Dovetail
John Fraser, creative kitchen mastermind behind the Upper West Side restaurant, Dovetail, sizzled and sputtered right off the mark in his time under the heat lamp of Stir-Fry scrutiny. "Oh, don't do...
View Article60-Second Stir-Fry: Eberhard Müller
Eberhard Müller no longer cooks, but he was sizzling in this week's 60-Second Stir-Fry.The former chef of the classic French restaurants Le Bernardin, Lutèce, and Bayard long ago set aside his toque...
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