Displaying results for chef
Marcel Vigneron Embraces Eating His Veggies
The Top Chef veteran goes plant-based in his new Los Angeles restaurant
The Top Chef veteran talks about his plant-based L.A. restaurant, Beefsteak, and why eating your veggies is becoming so popular.
Sunflower Caesar Salad
This sunflower caesar salad recipe is from chef Marcel Vigneron of Beefsteak in Los Angeles.
How To Eat From Root To Frond
Get the most out of your veggies with these tips from NYC's leading health-focused culinary school
Peels, rinds, stems, ends, tops: No matter how you slice it, preparing vegetables can leave you with a lot of undesirable bits. But before you rush to throw that “waste” into the garbage or compost, keep in mind that one cook’s trash is another cook’s treasure.
Clean Habits: Tucker Yoder
How the Clifton Inn chef stays healthy year-round
Check out our interview with Tucker Yoder, the executive chef of the Clifton Inn, a luxurious Relais & Châteaux property.
Clean Habits: Takashi Inoue
How this meat maven stays healthy
Takashi Inoue shares his healthy habits.
Clean Habits: Victor Scargle
Our talk with Lucy Restaurant & Bar's executive chef
Chef Victor Scargle opens up about keeping a healthy balance.
Clean Habits: Nick Anderer
His tactics to staying healthy as a chef
Maialino’s Nick Anderer talks healthy habits.
Founder Mott Green chats about his organic tree-to-bar chocolate
Mott Green launched Grenada Chocolate Co. in 1999, possibly the first organic, tree-to-bar chocolate makers, with a dozen local cocoa farmers as shareholders in the chocolate co-op.
Talking Turkey with the Godfather of American Poultry
Frank Reese wants you to eat heritage turkeys
Frank Reese, a heritage turkey farmer for sixty years, discusses heritage turkey breeds, sustainable poultry farming, and Thanksgiving shopping tips.
Trash Talk: Leslie VK Campbell on Sustainable Restaurant Design
The SustainLA founder wants the food world to go greener
Leslie VanKeuren Campbell began SustainLA as an experiment: The green restaurant design firm pioneered a new…
Mario Batali on Botanical Dinners, Michigan Love and Duck Testicles
The celebrity chef also shares a seasonal squash recipe
Mario Batali gave us the scoop on The Edible Garden, being an Italophile and locavore, and duck testicles at the kids’ table…
A Rooftop Chat with Chef Jacques Gautier of Palo Santo
The Brooklyn chef talked volunteering, gardening and cravings
We chat with chef Gautier of Palo Santo in his rooftop garden about the brilliance of tortillas made to order, volunteering with…
Chef Einat Admony of Balaboosta Talks Travel, Cookbooks and Israeli Soul
The Tel Aviv native shares her favorite dishes and places to be
Chef Einat Admony of Balaboosta, her restaurant in NoLita, chats about drawing inspiration from her native Tel Aviv, her upcoming cookbook and why her chicken isn’t boring…
Interview with Ann Gentry: This Vegan Chef Keeps it Real
The founder of Real Food Daily shares the tale of her vegan conversion
Ann Gentry, founder of LA’s iconic organic vegan restaurant, Real Food Daily, dishes about the decision to give up meat, the importance of sustainable farming and what it’s like to be a vegan on the road…