Style :: Food/Drink
It’s a city famous for sports, education, history (including a storied LGBT past) and tea -- but restaurants? Boston has proven in recent years that its gastronomic delights can heartily compete with fellow fine-dining capitals from around the world.
Continuing to elevate the traditional burger experience, Gordon Ramsay BurGR leads the way by introducing its newest and most unique culinary creation: The Hog Burger featuring Mangalitsa pork.
But if you are willing to wander a few blocks from the beach - including some stretches that seem deserted - there is great grub to be found in South Beach.
The producers of Maker’s Mark bourbon announced a distillery expansion Thursday to pump up production and keep pace with growing demand for the Kentucky whiskey, known by its distinctive bottles sealed in red wax.
Paula Deen’s comeback trail is leading her to the Smoky Mountains of east Tennessee. The Savannah, Ga.-based celebrity cook announced she’s opening a new restaurant, Paula Deen’s Kitchen, in Pigeon Forge, Tenn.
Cecilia Chiang is credited with introducing Americans to the taste of authentic Chinese food, though that wasn’t her initial plan. The 94-year-old is the subject of a new documentary film, "Soul of a Banquet."
One is a rock star and the other a rock star chef, but Sammy Hagar and Emeril Lagasse have a shared passion for food and music. "He loves music as much as I love cooking," Hagar said before giving a concert at the South Beach Wine and Food Festival.
For years, fans have been telling Ruth Reichl that they love her novels. Problem was, she hadn’t written any. Reichl, former editor-in-chief of Gourmet magazine, finally won’t have to correct her readers in May, when her first novel is published.
Paula Deen continued maneuvering for a comeback Sunday, turning a beachside cooking demonstration into a public apology for the racist comments that decimated her career last year.
His father’s Hollywood career may have moved at light speed, but chef Ben Ford - yes, son of Harrison Ford - knew early on that making his mark in the culinary world would require that he slow down.