BOTANICA RESTAURANT + MAGAZINE - COMING 2016
"Hamilton is a talented wordsmith, and the lack of essays and headnotes would be a shame if not for her entertaining recipe writing. You’ll find bits of illustrative prose in many of the recipes: 'butter-crumbled eggs will ooze their dulling yolks into the dish, softening the bite of the harissa and the salt,' she writes."
Selected and profiled three of Plate Magazine's "Chefs to Watch" for its inaugural list (September 2014): Ann Redding and Matt Danzer of Uncle Boons (NYC), Emily Crawford of The Corson Building and The London Plane (Seattle), and Jonathan Wu of Fung Tu (NYC).
"Think you’ve outgrown the shot? Your bartender certainly hasn’t. Even in this golden age of cocktails, with its bespoke ice, numerous shake techniques and sophisticated spritzers, the shot endures. And it does so with style."
“Do I want to live my life drinking smooth things? No. I want a range of tastes and flavors and experiences,” he says. “Some of ‘em should kick like a mule.”
Two favorites -- Berlin's Turkish Market (#26) and Anzac biscuits (#30) -- as featured in the 2014 edition of The Saveur 100.
The world is full of accountants-turned-macaroon mongers, artisanal jam makers and would-be pie peddlers with a recipe and a dream. But how do they go from half-baked idea to reality?
The mission: dinner in Chicago. The hitch: There are at least eight of you.
Fat Rice is the only place in town to eat house-made linguiça with chile-spiked cabbage, potstickers with black vinegar, and braised pork belly with tamarind and chicharrones--all to a soundtrack of late-90s hip hop.
Mentaiko, spicy fish roe (usually pollock or cod) provides a subtle fishy crunch and a bit of heat. The dish is new, yet somehow familiar: Japanese carbonara by way of Koreatown.
"There's no such thing as too many garnishes on a tiki drink," Paul McGee says, topping a Zombie with orchid blossoms and a flaming lime hull.
The Atlantic - A Classic Cocktail without a Glass
With cocktails, it's usually "imbibe," not "inhale." But last weekend, in a sparse London basement, 30 strangers and I donned protective suits and sidled up to the humidifier.
StarChefs - Mythic Kitchens: Daniel Boulud at Le Cirque
StarChefs - The Story Behind "Molecular Gastronomy"
Heston Blumenthal, Harold McGee, Ferran Adria, and the unlikely creation story of modern food's most disputed term: molecular gastronomy.
StarChefs - Dashi
In layman’s terms, dashi is Japanese stock. In poetic terms, it’s the secret and the heart of Japanese cuisine.
StarChefs - Taste of Japan
A trip to the kaiseki motherland is necessary to fully soak up the aesthetic, philosophy, and ceremonial aspects of Japanese dining. But in the meantime, a few exports to keep you inspired while you save up for the trip...