"El Celler de Can Roca in Spain was named the No. 1 restaurant, reclaiming its position from Noma in Copenhagen, which dropped to No. 3, its lowest ranking since 2009. Chef Dan Barber’s rustic idyll north of New York City, Blue Hill at Stone Barns, cracked the list at No. 49, while Central in Lima, Peru, entered the top 10 for the first time."
"Beer and food have long made a natural, if lowbrow, pair: unremarkable brews, functional (read: intoxication-abating) fare (burgers and brats, bar nuts and Buffalo wings). But many of today’s craft beers are as complex, as reveredand, sometimes, as pricey as fine wines. They might even be served in delicate stemware. And so it’s no surprise that beer has moved in on wine’s domain, the white tablecloth."
"Chefs dine out more than most of us, and they all have favorite restaurants (beyond their own). But where are they eating now? Which establishments have they enjoyed recently and which dishes did they like most?"
Lebanese cuisine, Ms. Abood said, “is extremely refined and very aromatic. You’ll find savory dishes laced with cinnamon and filled with herbs like parsley and mint. There’s a mix of bright flavors with lemon, there is richness from delicious butter toasted nuts, lamb, beef and chicken. And it’s healthy too, with chickpeas and bulgur and vegetables, and big salads with romaine and tomatoes and cucumbers. And plenty of yogurt to go with it all.”
"Why olive oil makes better muffins and a few other little-known facts about the good fat that’s even better than you think. Here are three recipes for cooking with olive oil, plus tips for buying and cooking with this versatile, healthy fat"
"The worn pages of a cookbook have a unique ability to drill into a place where food memory mixes with love and loss. As our kitchen adventures increasingly get recorded in sleek digital files or even the fleeting history of a recipe search, beat-up cookbooks become more valuable, both personally and historically."
"As the James Beard Awards celebrate 25 years, the 20th-century American chef and food writer’s focus on fresh, simple ingredients has never been more pertinent. His terikayi steak recipe is a perfect example of the power of pared-down meals..."