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The best way to describe this style of cooking is an effort to deconstruct classic and modern French cuisine, utilizing the principles of Spanish regional cuisine along with techniques and ingredients

The process is simply applying a dry rub, cure or brine in which the main component is salt (kosher or sea salt) with the possible addition of other aromatics like black pepper, garlic, fresh or dried

Chef Alléno’s work makes an important contribution to modern French cooking. I recently came upon two of Chef Alléno’s books: the encyclopedic Ma Cuisine Française, and his smaller, ground-breaking

Below, Chef Ted shares two different methods for preparing your turkey when it’s time to give thanks this year, plus his expert roasting tips. A Caribbean kick: try a Jamaican jerk turkey marinade

We arrived, exhausted, late on a Sunday night at a time when most restaurants are closed. We knew that we could rely on one excellent spot to be open, so we made the fifteen minute walk from our hotel

Those books — most importantly, "Cooking the Nouvelle Cuisine in America" and the "Chez Panisse Menu Cookbook" — reshaped the culinary landscape and have since paved the way for such famous chefs as

Yet there seemed to be a significant shift somewhere around 2003, when the New York Times ran a front-page story in its Sunday Magazine declaring — once and for all — the death of French cuisine. The

This might be a slight overgeneralization; there are a handful of Roman restaurants doing “modernist cuisine-molecular gastronomic” spins on traditional Roman cooking. However, most Romans find the