Clare Smyth has been named the elit Vodka World’s Best Female Chef 2018 ahead of the World’s 50 Best Restaurants ceremony in June.

Alla Berlinale 2017 va in scena l'undicesima edizione di Culinary Cinema, con tanti chef e i migliori film sul cibo dell'anno. Eccoli

Celebrity chef Michael Chiarello has been arrested on suspicion of driving under the influence of alcohol and drug possession in Napa County.

Last year, FOOD & WINE launched the Chefs Club at the St. Regis Resort in Aspen. The program is a rotating guest-chef collaborative where each visiting chef signs on for a number of months, cooks...

Jose Garces Bio from Food Network

Fodor's provides expert travel content worth exploring so you can dream up your next trip. The world is a weird and wonderful place—we want to show you around.

Nineteen years after opening one of Boston’s best restaurants Clio, Chef Ken Oringer decided its time to shake things up and move onto other projects. By the end of this year, the famous French-American flagship will be closed for redesigning and renovating, and will reopen as an expanded Uni concept in early 2016. Enjoying [...]

Part scientist, part artist, all chef, Wylie Dufresne pushes the boundaries of what's possible with food. His eclectic cuisine is on display at wd-50, his restaurant in Manhattan's trendy Lower East Side.

הגעתי לארוחת ערב במסעדת "הסלון" בעקבות הזמנת עבודה מעיתון ה"וושינגטון פוסט", כן, כן העבודה הבינלאומית הראשונה שלי! חדורת מוטיבציה ותאבון הגעתי עם עודד, בעלי למקום, בלי לדעת למה אנחנו נכנסים, אבל איך שנפתחה הדלת עלה לנו חיוך גדול על הפנים. לא עוד מסעדה מעונבת, שקטה עם נורה ג'ונס ברקע, אלא מופע בישול של איש אחד בחדר קטן, דחוס ורועש. פעם הייתי עם עודד במסעדת שף מפורסמת, וכשיצאנו הוא אמר שבעצם אין כמו הסביח של פרישמן. כמובן שהתבאסתי על זה שהוא לא מעריך אוכל יצירתי ואיכותי, וציינתי לעצמי שזו הפעם האחרונה שהוא בא איתי למסעדה כזו, ושאני צריכה למצוא לעצמי באופן דחוף food buddy בשביל חוויות כאלה. באותו הערב הבנתי שעודד ואייל שני חושבים אותו הדבר – אין כמו סביח או אין כמו אוכל בפיתה אבל שאפשר לקחת עליו מעל 100 שקל! "הסלון" היא מסעדת יוקרה רק ברמות המחיר, כל השאר מחוספס, חושני, מלוכלך ונוגע באוכל רחוב. כל הערב עבר עלינו בתחושה שחבל שאני מצלמת סטילס, כי צריך תיעוד של וידאו – לשמוע את האנשים שרים בקולי קולות, שוברים צלחות ודופקים על השולחן יחד עם אייל שדופק את הקרפצ'יו. אני יודעת שהמון אנשים חושבים שאייל שני פלצן אוכל בלתי נלאה, וגם אני לא ממש מתחברת לפילוסופיות הקולינריות שלו, אבל יאמר לזכותו שהוא …

In this simple preparation, the apples achieve an almost puddinglike consistency.

Whether you like things on the more minimal side or prefer glamour, take our interior design style quiz to help you create your perfect home.

Chef Ludo Lefebvre shows us how to prepare Lobster Thermidor

The Lambs Club chef Geoffrey Zakarian shares a photo diary from the Greenwich, CT opening of The National restaurant.

Terry Durack on why the world's top 10 restaurants make the cut.

Follow Chef Alex Branch of Cabo San Lucas' Manta prepares a complex taste of Mexico with black fermented garlic, chocolate clams & roasted habanero peppers.

POPSUGAR is a global lifestyle media brand with content encompassing entertainment, style, beauty, wellness, family, lifestyle, and identity. POPSUGAR's team of editors, writers, producers, and content creators curate the buzziest content, trends, and products to help our audience live a playful and purposeful life.

"I'm looking at the award this way: We still need to do a lot of work."

Chef Masa Takayama talks about Shaboo (his latest venture in Las Vegas), inspirations, fishing trips, a life-changing dish, and love of Oreos + soy milk.

Highlights 85 authentic recipes and 100 stunning photographs that capture the cultural and cooking traditions of the Italian South, from the mountains to the coast. About the Author: Katie Parla, a New Jersey native, is a Rome-based food and beverage journalist, culinary guide, and educator. 256 Pages Cooking + Food + Wine, Regional & Ethnic Description Book Synopsis 85 authentic recipes and 100 stunning photographs that capture the cultural and cooking traditions of the Italian South, from the mountains to the coast. In most cultures, exploring food means exploring history--and the Italian south has plenty of both to offer. The pasta-heavy, tomato-forward "Italian food" the world knows and loves does not actually represent the entire country; rather, these beloved and widespread culinary traditions hail from the regional cuisines of the south. Acclaimed author and food journalist Katie Parla takes you on a tour through these vibrant destinations so you can sink your teeth into the secrets of their rustic, romantic dishes. Parla shares rich recipes, both original and reimagined, along with historical and cultural insights that encapsulate the miles of rugged beaches, sheep-dotted mountains, meditatively quiet towns, and, most important, culinary traditions unique to this precious piece of Italy. With just a bite of the Involtini alla Piazzetta from farm-rich Campania, a taste of Giurgiulena from the sugar-happy kitchens of Calabria, a forkful of 'U Pan' Cuott' from mountainous Basilicata, a morsel of Focaccia from coastal Puglia, or a mouthful of Pizz e Foje from quaint Molise, you'll discover what makes the food of the Italian south unique. Praise for Food of the Italian South "Parla clearly crafted every recipe with reverence and restraint, balancing authenticity with accessibility for the modern home cook."--Fine Cooking "Parla's knowledge and voice shine in this outstanding meditation on the food of South Italy from the Molise, Campania, Puglia, Basilicata, and Calabria regions. . . . This excellent volume proves that no matter how well-trodden the Italian cookbook path is, an expert with genuine curiosity and a well-developed voice can still find new material."--Publishers Weekly (starred review) "There's There's Italian food, and then there's there's Italian food. Not just pizza, pasta, and prosciutto, but obscure recipes that have been passed down through generations and are only found in Italy... . . . and in this book."--Woman's Day (Best Cookbooks Coming Out in 2019) "[With] Food of the Italian South, Parla wanted to branch out from Rome and celebrate the lower half of the country."--Punch "Acclaimed culinary journalist Katie Parla takes cookbook readers and home cooks on a culinary journey."--The Parkersburg News and Sentinel Review Quotes "Italian food expert Katie Parla tackles the culturally rich cuisine and history of the southern region--where most of the quintessentially 'Italian' foods you know and love originally hail from."--Epicurious "Parla's new book is a reflection of [her] journey to the regions of Italy often overlooked by tourists."--Edible Jersey "Parla is a journalist, but she's also a culinary sleuth, eager to learn all about food ways as well as ways to chronicle and save dishes that are quickly disappearing from modern Italian tables."--Shelf Life "Every time I think I've seen it all, Katie Parla schools me and opens up an entirely new chapter of mind-blowing simplicity that I become obsessed with. This book proves to be no different. As I delve into these salacious recipes, I can only imagine where she will take me next!"--Marc Vetri, chef-founder Vetri Cucina "What do you want? A beautifully well-documented book that feels like visiting the soul of Italy, with pictures so good you can practically taste the authentic recipes? It's right here, friends. Transport yourself."--Joe Beddia, chef-owner Pizzeria Beddia "Katie Parla is without peer when it comes to cataloguing, eating, writing, and cooking about the foods of Italy. I'm biased. She's my friend and colleague, and for years she has shown me the Italy of my dreams, in her books and just hopping in the car and taking off on the autostrada. As Katie says, 'this is a calling, ' a duty for her to make sure these little culinary corners of her beloved Italy are revealed to us. But it's her passion, her gorgeously fun writing style, and these amazing recipes from the Italian South that become our gifts to receive. Intelligent and thorough, I sat salivating while paging through this book, longing to be back in the convertible, driving the Amalfi Coast in search of that next great meal. Food of the Italian South will win awards, become an instant classic, and thrill the critics, no doubt about it. The real gift is that we get to see this part of Italy through Katie's eye for detail, her luminous stories, and these amazing recipes."--Andrew Zimmern "I first met Katie Parla in Rome. I was a fan of Tasting Rome and was thrilled to be spending time with her there. It was then she told me about her upcoming book, Food of the Italian South. Katie has successfully gained my attention for her rich and transportive knowledge of not only Rome but now the southernmost parts of Italy. This book will take you to a place in Italy you may not want to leave and will open your eyes to the food and culture of the Italian South."--Melissa Rodriguez, executive chef Del Posto "Katie has unlocked the deliciousness of Italy's South. This book brings the cuisine of lesser-known regions in an incredibly diverse culinary country to your home. She provides entertaining insight to her personal heritage while honoring the area's culture and traditions. I can't wait to get in the kitchen and start cooking this book!"--Sarah Grueneberg, chef-partner Monteverde Restaurant & Pastificio "Food of the Italian South is a rich, personal, and irresistible collection of undiscovered recipes and stories of regional cooking passed down from generation to generation."--Evan Funke, chef-owner Felix "Katie Parla, or how I refer to her, 'my Italian Goddess from Jersey, ' has taught me so much about food, life, friendship, and the importance of Danzig over the last few years. She has single-handedly and lovingly organized all of my culinary trips to Italy and Sicily, including our last trip to Puglia, the mysterious southern heel. I have personally woven a custom Koozie for this incredible book, which I carry close to my heart as a guide for the Italian South."--Eric Wareheim About the Author Katie Parla, a New Jersey native, is a Rome-based food and beverage journalist, culinary guide, and educator. She is the author of KatieParla.com, the Saveur Award-winning food and travel site, the ebook Eating & Drinking in Rome, more than twenty travel guides, and coauthor of Tasting Rome (2016), winner of the IACP Award for best international cookbook. Her travel writing, recipes, and food criticism appear in the New York Times, Food & Wine, Saveur, Australian Gourmet Traveller, the Guardian, AFAR, Condé Nast Traveler, Punch, Eater, and more. Follow her on Instagram and Twitter @katieparla.

New York chef Gerry Hayden, a friend of Michael Mina, was staying with the family one Christmas and contributed this side dish to the holiday meal. Ev...

Top Chef alum Fabio Viviani shows Us Weekly a pasta carbonara riff that uses sausage and rigatoni — get the recipe and see his technique

Spare? Yes. Spartan? Definitely not. Chef Melissa Martin's kitchen speaks volumes.

Jeremiah Tower "changed the world," Anthony Bourdain says. Many have called him the father of California cuisine, the chef who radically changed how we think of this thing we call "chef." And yet, he's largely unknown. A new documentary, Jeremiah Tower: The Last Magnificent, could change that.

I'd be happy with any of these men cooking in my kitchen! Because really, is there anything sexier than a man who can cook?

Ana Ros, chef of Hiša Franko in Kobarid, Slovenia, is probably one of the world's greatest chefs—but you haven't heard of her.

Long-awaited Matsuhisa opens in Cherry Creek

Live Life Italian Style

Thanks to Chef Floyd Cardoz, New York finally has a gourmet Indian restaurant with authentic roots: Tabla. Delish takes a closer look at the prolific chef.

Copertina rigida e caratteri dorati impressi su una distesa bordeaux. Vieni in Italia con me (nella versione inglese Never Trust a Skinny Italian Chef) è il primo libro di Massimo Bottura, chef modenese coronato dalle

Longtime executive chef of NYC's Cafe Boulud Gavin Kaysen is stepping down to open his first restaurant in his hometown of Minneapolis, MN. Minneapolis chef and TV personalist Andrew Zimmern...

After mastering seafood at Spoon, John Tesar takes on steak.

Marco Pierre White has spoken for the first time about his son’s recent scandals, branding TV bosses ‘cynical’ for showing Marco Jnr having sex on a reality show.

Leonelli Taberna from Jonathan Benno debuts on June 26

Mississippi chef John Currence, also known as Big Bad Chef, is spreading liberal ideals through his restaurants. Here's why you should pay attention.