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Michael Psilakis has accrued many of the food world’s highest honors in the short time he has been part of the culinary world. Anthos was also nominated for a James Beard Award in the category of Best New Restaurant. He has opened many restaurants in New York, including Onera, Kefi, Dona—with restaurateur Donatella Arpaia—and most recently Gus & Gabriel, a gastropub named for his father and son. His first cookbook, How to Roast a Lamb, was released last month.
The Greek cuisine phenom tells us what he's loving right now.
My Dinners With James Beard
John Ferrone has been an editor at Harcourt Brace Jovanovich for twenty-six years. As James Beard’s longtime friend and editor, he worked with Beard on his memoir Delights and Prejudices, five of his cookbooks, including American Cookery, and over a hundred articles.
The father of American gourmet cooking didn't just invite his friends to dinner; he taught them how to cook it. John Ferrone, his friend and editor, shares five of those recipes.
A Little Latin Flavor
Sarah Whitman-Salkin is an editor at Cookstr.com. She lives in New York City.
Fiery Food Network star Daisy Martinez talks about why everyone should know how to break down a chicken, the dish her kids can't get enough of, and the ingredient worth flying to Puerto Rico for.
Comfort Food Mashup
Cookstr.com presents the best recipes from the world's greatest chefs and cookbooks and brings them online for the first time ever. Our powerful search engine allows you to find the perfect recipe every time, with tons of options for searching. Each chef and cookbook author on the site has a robust profile page with information about them, their restaurants, and their cookbooks. Many more features are coming soon. For more about Cookstr, click here.
From lobster to walnuts to gruyere, you won't believe what chefs are smashing into their high-end mashed potatoes. Here are 5 recipes to upgrade winter's favorite dish.