Sublime

After 25 years in the business, Gregory Gourdet’s empire is still growing. His latest project, the ambitiously Haitian-accented Maison Passerelle, is one of five venues he’s overseeing as culinary director of the new Wall Street outpost of the grand Parisian department store Printemps. Despite being one of the most accomplished chefs of the past... See more

“I’ve really come to love the pepperiness, the spiciness, the bitterness of weird weeds,” Sarah Minnick says in the beginning of her new ‘Chef’s Table’ episode. The audience watches her trudge through her family’s garden, clipping flowers for her next pizza. “It’s very magical when you can just go into your yard and see stuff that’s popping up... See more

🐠SEAFOOD SPOTLIGHT🐠 @orakingsalmon Chinook salmon farmed in New Zealand is the only farmed salmon (raised in a traditional outdoor setting) considered a “best choice” from @seafoodwatch . When you hear the word “farmed salmon,” it’s almost always referring to the species “Atlantic Salmon.”... See more