Food Arts Magazine

Food Arts Magazine

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New York City  ·  For almost a quarter of a century, Food Arts Magazine has kept its readers on the cutting edge with authoritative coverage of trends, news, and inspiration from
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That Plate It Becomes You: At Bar Tartine in San Francisco, Nicolas Balla sends out a selection of smørrebrød on a wooden tray by local Jesse Schlesinger.

In the forefront, a smørrebrd of smoked sturgeon with potato/dill sauce & roe from executive chef Nicolaus Balla of Bar Tartine, San Francisco - Rachel Weill

Stayin Alive: Once maligned and forgotten, disco drinks are a hit again, thanks to the spirited hustle of a cocktailian dream team. Photo by Jeff Tan

Stayin Alive: Once maligned and forgotten, disco drinks are a hit again, thanks to the spirited hustle of a cocktailian dream team. Photo by Jeff Tan

Los picarones, a traditional dessert of warm pumpkin and sweet potato fritters, is delivered on Steelite’s “Craft” freestyle plate, with a “Terra­mesa” scoop bowl holding the spiced chancaca syrup. Finally, the Dulces Suenos (“sweet dreams”) dessert cocktail of spice-infused Pisco, atholl brose, lemon, and tea is served warm from a pitcher and glasses acquired at a local Japanese market. Photo by Grant Kessler.

Los picarones, a traditional dessert of warm pumpkin and sweet potato fritters, is delivered on Steelite’s “Craft” freestyle plate, with a “Terra­mesa” scoop bowl holding the spiced chancaca syrup. Finally, the Dulces Suenos (“sweet dreams”) dessert cocktail of spice-infused Pisco, atholl brose, lemon, and tea is served warm from a pitcher and glasses acquired at a local Japanese market. Photo by Grant Kessler.

A Sense Of Plate: Welcome to Peru—in Chicago. Tanta is one of 33 restaurants in 12 countries created by Gastón Acurio, this one in partnership with Chicago-based VBD Group.

A Sense Of Plate: Welcome to Peru—in Chicago. Tanta is one of 33 restaurants in 12 countries created by Gastón Acurio, this one in partnership with Chicago-based VBD Group.

The Curious Chef: For every line of inquiry—and he pursues many—Linton Hopkins has an answer. John Kessler takes a look at the chef/entrepreneur inspiring greater Atlanta’s restaurant culture.

The Curious Chef: For every line of inquiry—and he pursues many—Linton Hopkins has an answer. John Kessler takes a look at the chef/entrepreneur inspiring greater Atlanta’s restaurant culture.

Batista crunches green beans grown by Franca Tantillo of Berried Treasures (he bought them). Photo by Sheri Giblin

Friend Of The Farmers

Friend Of The Farmers: Modesto Batista with his wife, prep chef Iris Batista, and executive chef Michael Anthony in the prep kitchen at Gramercy Tavern.

Friend Of The Farmers: Modesto Batista with his wife, prep chef Iris Batista, and executive chef Michael Anthony in the prep kitchen at Gramercy Tavern.

Views With Rooms: Amanpulo takes privacy to the nth degree with a picnic for two on a sandbar on Pamalican Island in the Philippines.

Views With Rooms: Amanpulo takes privacy to the nth degree with a picnic for two on a sandbar on Pamalican Island in the Philippines.

Ramp Caper Caper: Tiny, with a pungent punch and an equally sock-it-to-me price tag, they are the newest “it” ingredient among discerning New York City chefs.

Ramp Caper Caper: Tiny, with a pungent punch and an equally sock-it-to-me price tag, they are the newest “it” ingredient among discerning New York City chefs.

Oyster With Carolina Rice Grits Ramp Capers from Jamie Young, Atera, New York City.

Oyster With Carolina Rice Grits Ramp Capers from Jamie Young, Atera, New York City.

Grilled Mackerel With Fairytale Eggplants Corn Calamari from Michael Anthony, Gramercy Tavern, New York City. Photo by Sheri Giblin.

Oh I'm going to have to make something with Fairytale Eggplants just because the name is so magical! Grilled Mackerel With Fairytale Eggplants Corn Calamari