Food Arts Recent Articles 2014-04-22T11:39:50-04:00 Copyright2014, M. Shanken Communications tag:foodarts.com,2012-06-12:2014-04-24T11:22:23-04:00 Fantasy of Egg with Osetra 2014-04-22T11:39:50-04:00 1000-01-01T00:00:00-05:00 tag:foodarts.com,2012-06-12:Article14057 <a href="http://www.foodarts.com/recipes/techniques/14057/fantasy-of-egg-with-osetra"><img width="300" src="https://s3.amazonaws.com/b.assets.cmshanken.mshanken.com/foodarts/article/14057/THUMBNAIL/fantasy-of-egg-with-osetra.png" /></a><hr>By Executive Chef Daniel Humm, Eleven Madison Park, New York City Daniel Humm Eleven Madison Park, New York City Popcorn Mousse 2014-04-22T10:43:47-04:00 2014-02-24T14:14:42-05:00 tag:foodarts.com,2012-06-12:Article31211 <a href="http://www.foodarts.com/recipes/recipes/31211/popcorn-mousse"><img width="300" src="https://s3.amazonaws.com/b.assets.cmshanken.mshanken.com/foodarts/article/31211/THUMBNAIL/popcorn-mousse.png" /></a><hr>By executive pastry chef Deborah Pellegrino of Caesars Entertainment Atlantic City Deborah Pellegrino Caesars Entertainment Atlantic City For Gastronomes in Gotham: Master Classes with Over 30 Acclaimed Chefs 2014-04-21T10:33:42-04:00 2014-04-14T10:52:30-04:00 tag:foodarts.com,2012-06-12:Article32216 <a href="http://www.foodarts.com/news/views/32216/for-gastronomes-in-gotham-master-classes-with-over-30-acclaimed-chefs"><img width="300" src="https://s3.amazonaws.com/b.assets.cmshanken.mshanken.com/foodarts/article/32216/THUMBNAIL/joeng.png" /></a><hr>Guests gathered at Manhattan's International Culinary Center for a weekend of hands-on master classes with top toques. Meryle Evans Seen & Read: April 17, 2014 2014-04-17T10:48:34-04:00 2014-04-17T10:47:31-04:00 tag:foodarts.com,2012-06-12:Article32259 <a href="http://www.foodarts.com/news/views/32259/seen-read-april-17-2014"><img width="300" src="https://s3.amazonaws.com/b.assets.cmshanken.mshanken.com/foodarts/article/32259/THUMBNAIL/tupelohoney.png" /></a><hr>This Week’s Seen & Read: southern flavors by way of Tupelo Honey Cafe, the rebirth of Tavern on the Green, and Magnus Nilsson visits the Faroe islands. Food Arts Staff Cracking Nuts and Cloned Meat: Food + Tech at the Roger Smith Conference 2014-04-17T10:28:50-04:00 2014-04-17T10:28:47-04:00 tag:foodarts.com,2012-06-12:Article32253 <a href="http://www.foodarts.com/news/views/32253/cracking-nuts-and-cloned-meat-food-tech-at-the-roger-smith-conference"><img width="300" src="https://s3.amazonaws.com/b.assets.cmshanken.mshanken.com/foodarts/article/32253/THUMBNAIL/gfd.png" /></a><hr>Food + Tech: An Exploration of Our Ambiguous Love, Hate, and Fear of Food Technologies, the provocative theme of this April’s Roger Smith Conference on Food, provided a broad perspective on myriad aspects of the interactions of technology, culture, and what we eat. Meryle Evans Fish & Chips 2014-04-16T10:14:44-04:00 2014-04-09T17:03:14-04:00 tag:foodarts.com,2012-06-12:Article32195 <a href="http://www.foodarts.com/recipes/recipes/32195/fish-chips"><img width="300" src="https://s3.amazonaws.com/b.assets.cmshanken.mshanken.com/foodarts/article/32195/THUMBNAIL/fishchips.png" /></a><hr>By executive chef Peter Coenen of The Gage in Chicago Peter Coenen The Gage, Chicago Kingdom of Cooks: Neil Rankin of The Smokehouse, London 2014-04-15T15:43:32-04:00 1000-01-01T00:00:00-05:00 tag:foodarts.com,2012-06-12:Article32225 <a href="http://www.foodarts.com/people/interviews/32225/kingdom-of-cooks-neil-rankin-of-the-smokehouse-london"><img width="300" src="https://s3.amazonaws.com/b.assets.cmshanken.mshanken.com/foodarts/article/32225/THUMBNAIL/gf.png" /></a><hr>Kingdom of Cooks: Conversations with Britain's New Wave Chefs Andy Lynes Pasta Precision 2014-04-14T12:30:43-04:00 2014-04-14T12:30:40-04:00 tag:foodarts.com,2012-06-12:Article32230 <a href="http://www.foodarts.com/news/views/32230/pasta-precision"><img width="300" src="https://s3.amazonaws.com/b.assets.cmshanken.mshanken.com/foodarts/article/32230/THUMBNAIL/erfgth.png" /></a><hr>Artist Serkan Özkaya and architect George L. Legendre give pasta a new form with the aid of 3D printers. Anna Vega Cherry Bombe Jubilee 2014-04-14T10:14:20-04:00 2014-04-14T10:14:18-04:00 tag:foodarts.com,2012-06-12:Article32203 <a href="http://www.foodarts.com/news/views/32203/cherry-bombe-jubilee"><img width="300" src="https://s3.amazonaws.com/b.assets.cmshanken.mshanken.com/foodarts/article/32203/THUMBNAIL/sdf.png" /></a><hr>One pastry chef flew in from Idaho, a caterer took the train from Philadelphia, and a private chef had a quick subway ride down the west side to Manhattan’s High Line Hotel on March 30 to join over 300 attendees at Cherry Bombe magazine’s Jubilee, “a celebration of women in the world of food.” Meryle Evans Habla Español? Spain Catches Bread Fever 2014-04-07T10:33:37-04:00 2014-04-07T10:33:35-04:00 tag:foodarts.com,2012-06-12:Article32095 <a href="http://www.foodarts.com/news/views/32095/habla-espaol-spain-catches-bread-fever"><img width="300" src="https://s3.amazonaws.com/b.assets.cmshanken.mshanken.com/foodarts/article/32095/THUMBNAIL/jhgf.png" /></a><hr>“Apparently home bread baking has become a big thing in Spain, perhaps due to the economy...” Jacqueline Sainsbury