Cod in Mediterranean Broth
As told by Joe Arena Once again I chose wild-caught Alaskan cod—and I’m hooked. Cod is a…
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Love and Lechon
By Wrenn Nelson First impressions of the Philippines: it’s hot and humid, but no more than August in…
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Issue 03: Summer 2015
Photo above by Toula Kourliouros Kalven A chicken that is slow-roasted in the morning, left to cool, and…
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Bento
Photo above by Bernadine Rolnicki It’s 1980. I am at a famous restaurant in Kyoto. I’ve finished working…
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Working Hands
Years ago I read a New Yorker article about how physical work leaves an imprint on our bodies….
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Sandwiches
I’ve always loved the story about the origin of sandwiches. John Montague (1718-1792), the fourth Earl of Sandwich,…
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Memories of Lebanon
by Fadia Jawdat Summer always reminds me of hikes and picnics with my family in the mountains of…
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Chef Gene Kato
Chef Gene Kato grew up in a Japanese household in North Carolina. After completing formal culinary training in…
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Chef Kevin Kelly
In 1996 Chef Kevin Kelly attended culinary school at Kendall College in Evanston, Illinois. One night he subbed…
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Jeanne Valenta
Jeanne Valenta has been cooking professionally for 20 years. For the last five of them, she has been…
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