Daniel Boulud

Amy Thielen meditates on the everyday wisdom of her Midwestern mother BY SAVEUR EDITORS “I love my mom with an almost scary
Rôtisserie Georgette doesn't just celebrate food. Farkas has also turned the restaurant into a classic literary salon. Throughout
STAY: Stanton House Inn. This gracious Stanford White designed Federalist mansion just steps from downtown Greenwich yields
There are few events that command as much attention as the Annual Chefs' Tribute to Citymeals on Wheels each summer in Rockefeller Center. And to mark the celebration's 31st anniversary, more than 45 chefs, some traveling from as far as Chile, Colombia and Cuba, are preparing a variety of Latin-inspired dishes.
When Ashley Church arrived to work at Daniel in 2005, Chad was smitten with this talented, sweet and super spunky pastry chef from the prestigious Inn at Little Washington. (She was so good, she was quickly promoted to Chef de Partie.)
We all know that fishermen catch the seafood we eat -- but how does it get from their nets onto our plates?
Charlie Palmer's foie gras mousseline with bing cherries was also a favorite. Light and fluffy, it was beautifully smooth. And who could resist Francois Payard's tasting table full of macaroons? Each was accompanied by a wink and French charm.
What if, upon graduating from college, grad school, or even high school, you had the opportunity to sit down with thirty of the world's most fascinating and accomplished leaders and have an intimate talk?
With only 5 hours and 35 minutes on the clock, Tessier and Stover took to the kitchen for the performance of a lifetime.
J. K. Simmons' music teacher from hell may earn him an Oscar, but he is also having an unanticipated nightmare effect on anyone who has had rigorous training, no matter what the field. We've seen movies about cordon bleu culinary school. Can cooking school really be as severe as the blood-letting in Whiplash?