Jean-Georges Vongerichten

Amy Thielen meditates on the everyday wisdom of her Midwestern mother BY SAVEUR EDITORS “I love my mom with an almost scary
He has found himself becoming more attuned to the needs of the vegetarian consumer.
We sat down with the chef to discuss his inspirations and then he teaches a green curry that is based on his years in Thailand.
We sat down with Dana Cowin, Editor in Chief of Food & Wine magazine.
While not unheard-of, corn ravioli are uncommon enough that they're always a happy, delicious surprise, especially at this time of year, when they can be made from fresh locally grown corn.
Martha: I learned many years ago never to criticize, only compliment. Even if one's home is horrifyingly awful. Martha: (deadly
As any Hebrew school student worth her (kosher) salt will tell you, the Passover holiday is all about celebrating freedom. Freedom of expression was the catchphrase when asking nine creatives in the realms of fashion, food and fine art to conjure up their own unique seder plate.
If all he did was cook, Jean-Georges Vongerichten's status as one of France's -- and the world's -- most innovative chefs would be assured. But Vongerichten's amazing talents in the kitchen are aligned with a genius for business.
The Michelin Guide to restaurants has been around for more than 100 years and claims more gravitas, by sheer longevity, than most other dining guides. Recognition bestowed by this particular institution can make or break a restaurant.
How do celebrity chefs support political candidates? With fancy dinners? With non-connected joint expenditure committees? With hundred dollar bills baked into pies?
Some of the world's most celebrated chefs convened for the 2012 Grand Chefs Dinner hosted by Relais & Chateaux on Monday
GQ's resident food writer, Alan Richman, has selected his favorite restaurants in the city, and if you're contemplating a
A spokesman for the Coast Guard said the task of pumping out the water could take as long as two weeks and detailed, "The
Our new series sets two famous recipes up against one other: a classic vs. an offshoot. This week, we're comparing two versions
The other night, there was an unorthodox kind of culinary happening. Deepak and Jean-Georges, two men famous enough that we're all on a first-name basis with them, created a four-star recipe for the launch of Vongerichten's newest book.
Johnny Iuzzini should have a lot of pride in his work. He's a driven, accomplished pastry chef who from an early age was smitten with sweets.