New York Times Magazine's 2014 Food Issue

Saturday, March 29, 2014

The New York Times Magazine’s Annual Food Issue is here and it's packed with goodies, including an adventure into chefs' refrigerators, an in-depth feature on Californian prodigy chef Flynn McGarry, who, at the age of 15 is already hosting his own supper club and a spectacular profile on Barbara Lynch as she covers her unlikely start in the industry.

A few of my favourites:

The Chef at 15 by Carina Chocano

{Peden & Munk for The New York Times}

 Cocktail Science, Simplified by Rosie Schaap

{Gabriella Mlynarczyk’s Smoky Brown-Butter Old-Fashioned, Jamie Boudreau’s Chocolate Milk and Dave Arnold’s Italiano Stalliano. Credit Sarah Anne Ward for The New York Times. Food stylist: Suzanne Lenzer. Prop stylist: Paola Andrea}

 Can Anyone Save French Food? by Michael Steinberger

{Chef James Henry of Bones. Credit Jonathan De Villiers for The New York Times}


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