By Ileana Morales Valentine
Alex Prud'homme, a journalist and the great-nephew of Julia Child, co-wrote his great-aunt's 2007 memoir, My Life in France. Now, Prud'homme has written The French Chef in America, which is described as the story of Child's "second act."
Every weekday morning, Debbie Nibbs gets to the South Tampa kitchen she shares with dozens of other people at 5:30 a.m.
Poised, composed and classy, she is a celebrity chef in a way many celebrity chefs are not. She doesn't do a ton of publicity, she doesn't have eight different shows on the Food Network — heck, she reportedly doesn't even watch her own show.
And she cooks for the people.
Fabrizio Aielli wants people to know that Italian cooking is more than long pasta swimming in red sauce.
To many of us she is just Ina. We know she dotes on her husband, Jeffrey, as if she's a newlywed. (She's not.) We know she loves Paris, Thanksgiving, farmers markets and entertaining. We've seen her kitchen in the Hamptons (gorgeous) and what her garden looks like in summer (scary gorgeous).
I love coffee. My standard order is simple: coffee with milk, no sugar.
I'm a fan of stocking my kitchen with healthy, nutrient-dense ingredients that can be used on the fly on those busy days when 5 p.m. sneaks up without notice. Even if I pay a little more at the store for "healthy convenience food," I'm still coming out ahead, financially and health-wise, if it keeps me from ordering …
The art critic and the food critic, separated by a low cubicle wall, began a conversation weeks before the Dalí Museum's "Ferran Adria: The Invention of Food" exhibition debuted. Considered perhaps the greatest living chef, Adria was at the helm of the Spanish avant-garde restaurant elBulli until it closed in 2011. …
I think pumpkin is gross. But with pumpkin craft beer on grocery store end caps and pumpkin spice coffee everywhere you go, it can be surprising that actual gourds don't taste as good as they look. They're a festive fall decoration, sure, and they look great on the cover of food magazines, but when was the last time you …
I hope you are ready to expand your mind with this week's Taste section.