From “The Food of Taiwan” by Cathy Erway Taiwanese cuisine is a treasure trove of vibrant flavors and aromatic dishes. Among the many culinary delights
Category: Chefs
We’re talking with: Maricel Presilla Occupations: International Chocolate Awards Americas partner, historian, chef-owner (Cucharamama, Zafra, Ultramarinos), James Beard Foundation’s 2015 Who’s Who of Food and
Marc Murphy spent his early years preparing to become a chef, but he didn’t know it at the time. When Murphy attended boarding school in
From “The Food of Taiwan” by Cathy Erway The eponymous “cups” in three cup chicken denote equal parts soy sauce, sesame oil, and rice vinegar.
If the future of food consists of Daniel Boulud’s Poulet aux Morilles (chicken with morels), Masaharu Morimoto’s Spicy Cold Ramen, Markus Glocker’s Octopus Pastrami, then the
At Mokbar, fermentation rules. The alchemy takes place discreetly out of sight, in pots and jars in a prep kitchen reachable through a labyrinthine path
You only have to spend a few afternoon hours at Black Tap to know that burgers and beer bring the whole world together. There’s pretty
With the upcoming Harlem EatUp! festival on May 14–17, the neighborhood’s food and hospitality scene is about to get an injection of fame. Festival founders
Books about the cuisine of Taiwan, in English, rarely come by. That alone would make Cathy Erway’s new book, “The Food of Taiwan,” worth exploring.