#eddie-huang

#eddie-huang

"To grow up in this city and then to be the mayor of the city is like a dream come true. It's next level."

East Village Cookbook began with a loose group of residents who met while walking their dogs during COVID, forming an accidental community that was diverse in age, religion, and profession.

When we talked internally about who would be a dream partner for the brand, everyone said the same name. Keith built his reputation on authenticity and great food, which mirrors what we want to represent.

That was the message I wanted to bring to people. Don't be scared of this. If it doesn't come out all right, who cares? It's just dinner. Ray's philosophy centers on removing fear from cooking and emphasizing that imperfection in the kitchen is acceptable and inconsequential.

For chef Julian Silvera, a New York kid who never even saw the forest for himself until he was in his 20s, they are singularly distinctive—edible snapshots that form the musculature of his work at the new fine dining restaurant Vicinity in Los Gatos.

It's kind of a little local community hang spot as much as it is a retail store. You could buy analog cameras or photo books at the shop. If you're like me, you could browse in order to motivate yourself to dig your old film camera out of the closet. Or you could just hang out, talk art, and make friends.

Both plays set out to examine the ugly ways that American capitalism has twisted itself up with the striving of characters of color - characters whose immediate roots stretch beyond the U.S. and whose ambitions within its borders have resulted in a malignant combination of rugged self-reliance and internalized self-hatred.

Anyone looking for advice on wellness and longevity confronts a tsunami of books, newspaper articles, podcasts, newsletters, and videos from an enormous range of sources: scientific experts, medical practitioners, health systems, journalists, patients, influencers, gurus, quacks. Traditional media offer loads of good advice, often in responsibly edited and well-sourced sections dedicated to "wellness." But the sheer amount of it can be difficult to keep up with, and sometimes the guidance can be downright contradictory.

I creaked and groaned and belched like a tractor. Heaving myself out of the back seat of a car took so much effort that I dreamed about a portable winch. I waddled to the bathroom four or five times a night, between bouts of heartburn. I woke up with headaches, a mouth as dry as an emery board and a heavy coating of fatigue that I could never shake.

"This coffee's quite special. It's grown in Yunnan, China, and it's processed with a special yeast to give it a peachy, kind of osmanthus-y flavor," he says.

Doyers Street is a one-block strip in Chinatown that starts off perpendicular to the Bowery and then curves ninety degrees, like a lowercase "r," to terminate against the bustle of Pell Street. A notorious battleground for gang fights in the early nineteen-hundreds, it has, in recent decades, scrubbed out the bloodstains and redefined itself as a beloved, city-grid-defying idiosyncrasy, narrow and wonky and overflowing with atmosphere.

The day before I relaunched The Flower Shop as its executive chef, I got a text from my old friend, Stretch Armstrong. "My partner is in commercial real estate and aware of your property hunt. Unsure the status of that but if you'd entertain a convo with a great guy, he'd love to speak to you." I was in a bad place because ICE had grabbed my lead line cook, Daniel, two days before.

Tall, blond, and approachable, Sandra Lee was a mainstay on the Food Network for over a decade and has released over 20 cookbooks. "Semi-Homemade with Sandra Lee" ran for 15 seasons (from 2003 to 2011), and "Sandra's Money-Saving Meals" clocked 65 episodes over the course of four years (from 2009 to 2012). After her shows ended, she took a break from TV, but a series of personal battles thrust Lee back into the spotlight and she slowly became one of those Food Network chefs that you don't see much anymore.

East Bay hardcore outfit Manos De Fierro is part of a new wave of bands pushing the Bay Area scene back toward something raw, physical and community-driven. Pulling from hardcore, metal and beatdown influences, their sound is confrontational without feeling performative, rooted in real experience rather than image. The band has built a reputation through local shows that thrive on intensity and shared energy, where the line between band and crowd all but disappears.

A location and an opportunity fell in my lap that was just like perfect for Baohaus, so I had to do it,

Philadelphia restaurateur Michael Schulson opens Double Knot tomorrow, Wednesday, February 18, at 1251 Avenue of the Americas at West 50th Street; it's the first New York location of the Philadelphia restaurant that originally opened in 2016. The sprawling new space brings a 12,000-square-foot, bi-level izakaya to a Midtown corner across from Rockefeller Center that's been trying to reinvent itself for at least five years.

Sure, you'd expect those who dedicate their lives to food enjoy trying new things, but everyone has their preferences, and we all have a list of things we just don't like the taste of. Some cooks can't stand seafood, others hate certain spices - there are even chefs ( like Anthony Bourdain) who don't care for dessert. As for Bobby Flay, his pet peeve lies in the world of legumes, namely, lentils.

Stir-frying is all about wok hei, or wok's air' in English, which you can think of as the height of fire', or the level of heat. It's said that Chinese cooks have good wok hei if they have a true understanding of the heat of their wok and how to handle it in all situations, and a stir-fry's success is based on the quality of the cook's wok hei.

Having spent time at Ladurée, Hakkasan, and The Fat Duck; being the former Executive Pastry Chef at The Dorchester; and currently chairing Team UK for the Coupe du Monde de la Pâtisserie, it's fair to say that Michael Kwan is a master of pastry. Now he's opening his own bakery, ONSU, which'll blend his Asian background with classic European techniques.

The secret's out: one of Greater Boston's most iconic restaurants is getting a new location in an unexpected spot. Kowloon, the Chinese restaurant in Saugus that has been on the map for more than 75 years now, is expanding to Revere Beach. By the sound of it, the expansion location will be a whole new experience. The Phantom Gourmet broke the news Wednesday morning on social media, with CEO and program host Dave Andelman assuring viewers that it was "not a joke!"

Celebrated chef José Andrés heading to Broadway-with a new culinary collaboration, that is. Oyamel, his Mexican restaurant in Hudson Yards, is set to debut a new taco inspired by hit Broadway shows. Through the food, Oyamel aims to connect the kitchen and the stage, using the taco as a vehicle for storytelling. Andrés has long celebrated the cuisine of Latin America, and Oyamel-with its colorful design and a menu built for sharing-is the perfect spot to host this kind of collaboration.