Chef David LeFevre Thinks Globally, Cooks Locally
by Liz Laing, posted 09/30/13For this Michelin star magician, it’s all about community and sharing good food with friends and family. We asked him how to cook your way into a woman’s heart...
Michael Psilakis, God of Greek Cuisine
by Yael Grauer, posted 09/27/13Specializing in the food he grew up with, this star chef cooked up three New York restaurants and a book, How To Roast a Lamb. We asked him about TV, tailgating and what we need to know about Greek eats.
Eats: The Bazaar Experience
by Made Man Staff, posted 09/26/13Chef de Cuisine Joshua Whigham deconstructs LA’s unique Bazaar by José Andrés, where treading the line between modern and traditional produces progressive takes on everything from olives to Philly cheesesteak. (Yes, that’s what’s pictured here).
7 Fantastic Fall Brews
by Greg Barbera, posted 09/26/13You can always tell when summer is becoming fall: leaves turning, footballs flying and fresh new seasonal brews hitting shelves. Do it right with the following proven winners.
He Won a Year of Steak
by Made Man Staff, posted 10/18/13You know what happens when you enter a contest? Every once in a while, you win!
25 Best Food Instagram Accounts
by Emily Farris, posted 09/25/13Keep up on the ultimate in food porn by following the chefs, journalists and hungry amateurs behind these droolworthy feeds.
10 Foods That Taste Way Better With Bacon
by Nicole Russin, posted 09/24/13“Bacon has achieved celebrity status over the last decade, finding its way on to just about every dish,” says Grant Irvin, chef de cuisine at Austin’s Driskill Hotel. Witness these shining, delicious examples…
Michael Cimarusti’s Tasty Traditions
by Liz Laing, posted 09/24/13Providence and Connie & Ted’s chef/owner Michael Cimarusti’s love of cooking can be traced back to his childhood roots. We asked the 2013 James Beard Award nominee about food, family and the future.
Chef Ray Garcia: From FBI to FIG
by Liz Laing, posted 09/23/13You’d never guess from the incredible dishes he turns out at FIG, but Chef Ray Garcia once had his sights set on a career with the FBI. We caught up with him at The Taste to ask about sustainable practices, comfort food and what any guy can make for a date…