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Food first . . .

Saundra Green’s NOLA cooking classes. “We don’t count carbs and we don’t count calories,” Green jokes. “If we know we are going to be really bad, we just double up on the Lipitor.” She can’t resist adding that her grand-mère (grandmother) ate bacon fat every day of her life and lived to be 102. This…

New Orleans: The Big Speakeasy

A nice and useful article. For practiced chefs like her and Barnard, the pop-up is a way to experiment, or probe the idea of opening a restaurant without diving into debt. For those who attend, it fills an empty niche. And it gives the legions of New Orleans’ strange somewhere to go. “It’s the opportunity…

The Mind of a Chef

This series could be promising since Bourdain is behind it. My concern however is that Bourdain’s louche street-wise production values will dominate, setting the tone that might not be best for others like Chang. I think Chan is really is a culinary genius rather than being a competent and knowledgeable cook who travels around. I…