The former chef turned writer and TV host exposed the underbelly of restaurant culture and took viewers on far-flung culinary adventures with biting wit and a worldly outlook.
Cole Wilson for The New York Times
Sarah Masoni at the Food Innovation Center at Oregon State University in Portland. “She’s an evil genius,” one client said. “In a good way.”
At the new version of Noma, in Copenhagen, sea-snail broth is meant to be sipped from a shell with pickled flowers around the lip.
Melissa Coppel runs a school in Las Vegas that specializes in precise chocolate-making techniques, big flavors and colorful, intricate design.
Roasting pork chops and brussels sprouts together (but on separate sheet pans) under high heat ensures evenly golden results.
Some of these recipes are simple, traditional peasant food. Some are elaborate, and designed to satisfy an open-minded meat-eater. All are vegan.
Louro's roasted heirloom carrot salad with miso dressing.
Julian Niccolini, left, and Alex von Bidder, the managing partners behind the new Four Seasons, opening this month.
The writer Davin de Kergommeaux at the Highlander Pub in Ottawa. His 2012 book, “Canadian Whisky: The Portable Expert,” was the first serious guide to the product in decades, and interest was scant. “I was very much a voice in the wilderness,” he said.
Tender braised duck, earthy lentils and an assortment of root vegetables make for a warming winter meal.
Sasha Maslov for The New York Times
This twist on the traditional chocolate-wafer icebox cake, run through with strawberries and gingersnaps, has definite appeal for fruit lovers.
DV8 Kitchen in Lexington, Ky. The restaurant opened last September, and hires people with opioid addictions. It focuses its entire business model on helping them recover.
As rents and labor costs soar in expensive cities, and workers move away, restaurants are figuring out how to do without servers. Souvla, a Greek restaurant in San Francisco, is one example.
Antoine Bootz for The New York Times
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