Chef Amanda Cohen, of New York City’s Dirt Candy, talks about the challenges of expanding her restaurant, and why it is more than just a “vegetarian” place.
Israeli-born chef Yotam Ottolenghi serves up tips to jazz up vegetarian dishes and get kids to eat their veggies — and actually enjoy them.
Lee Brian Schrager’s passion for fried chicken led him to travel around the United States for inspiration for his new cookbook ‘Fried and True’ — written with food writer Adeena Sussman.