Subject:

Daniel Boulud

  • Blogs

    September 7, 2011

    McCracken & Tough: 'There's a Difference Between Rustic and Not Being Able to Cook'

    Photo by Kristin ZwiersTavern Law's upstairs bar: Needle & Thread. ​Three years ago, Brian McCracken and Dana Tough opened Spur - a gastropub concept they developed while working together at Earth& Ocean many moon ago. Since then, they've spawned Tavern Law and now The Coterie Room--next door ... More >>

  • Blogs

    May 12, 2011

    Rachel Yang Wows Food World With Escolar

    ​Kitchen bigwigs Michel Richard, José Andrés and Andy Ricker were cooking at the "Melting Pot"-themed James Beard Foundation awards on Monday night, but Marcus Samuelsson - the Red Rooster impresario whose name is synonymous with global cuisine - liked Rachel Yang's dish best. "Best food to ... More >>

  • Blogs

    October 27, 2010

    Learn to Make Cheez-Its and Other French Delicacies in Around My French Table

    Would you believe this book includes a recipe for Cheez-Its?​Welcome to Cooking the Books. Sonja Groset blogs about cooking and other eating adventures at satisfythecraving.com. Each week, here on Voracious, she will review a new--or new to her--cookbook. From local authors and chefs to mixolo ... More >>

  • Food

    June 23, 2010

    Crush Groove

    No head chef? No problem!

  • Blogs

    June 2, 2010

    Taste's Line Cook A Little Punk, A Little Bit Bluegrass

    Photo by Leslie KellyJesse Dean spends at least a couple of hours prepping.​Life's pretty sweet for Taste line cook Jesse Dean, who plays in a punk band and a bluegrass band when he's not on the grill at the restaurant. Read part one to learn about how Dean got the beat. SW: What's a typical ... More >>

  • Blogs

    April 6, 2010

    Jason Stratton of Spinasse One of Food & Wine Magazine's Best New Chefs 2010

    Seattle, meet one of the ten Best New Chefs in America​Yesterday, I wrote about the news that not one, but two of Seattle's most famous (if not most beloved) restaurants had made it onto the Restaurants & Institutions list of top 100 independent restaurants--a run-down judged solely on the amo ... More >>

  • Food

    July 9, 2008

    This is Fry Country

    Everyone comes together ’round the vat of deep fat at Pike Street Fish Fry.

  • Food

    October 8, 2003

    Food & Beverage News

    Everyone comes together ’round the vat of deep fat at Pike Street Fish Fry.

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