Call them pizzelle fritti, if you insist on using the correct term for this Neapolitan treat. But I took one bite of the golden dough fritter topped with spicy tomato sauce and grated Parmesan and instantly thought doughnut. Savoury doughnut. Pizza doughnut. Two of my...
Only a fool tries to upstage Marcel Wanders by out-smiling, out-dressing, out-tanning, out-hairing or out-flirting the tall, dark and handsome Dutch designer. But were you to tie your hair in a bun, as Josh Pollen did, or hide your intense gaze behind protective...
[oqeygallery id=20] The reasonably safe premise behind my CoffeeSaturday pop-up series was that there would be a correlation between the quality of the coffee and that of the conversation. Nothing new there: For centuries coffee shops have cultivated an open exchange...
Lionel Lévy, the Michelin-starred chef at Une Table, au Sud in Marseille, loves to revisit the classics. The protégé of Gérard Garrigues and Alain Ducasse has made a name for himself with his bouillabaisse milkshake and other signature (re)inventions. He added another...
photo by Paul Winch-Furness Why did jaws drop throughout Andrew's Gray's Inn greasy spoon when London chef John Cadieux of Goodman steakhouses and butcher Darragh O'Shea of O'Shea's of Knightsbridge revealed their BurgerMonday pop-up burger? Were diners expressing...
[oqeygallery id=4] slideshow photos by Paul Winch-Furness Great fan though I am of Polpo, Polpetto and their new sibling sensation Spuntino, Wednesday the 13th of April was probably not the best night to be dining at any of these madly popular restaurants in London's...
For my inaugural SpagWednesday pop-up on February 23rd I lured Francesco Mazzei out of his comfort zone in the state-of-the-art kitchen at L'Anima, his posh Italian restaurant in the City of London, to prepare spaghetti alle vongole (with clams) at Andrews, a...
Were a CV a sure indicator of a chef's potential, as only gullible restaurateurs and food critics are led to believe, then Isaac McHale would already be counting his Michelin stars. Three weeks shy of 30 and three months from running his own kitchen for the first time...
As a member of the Young & Foodish community, you’ll hear about our latest food discoveries, recipes, videos, live sessions, product recommendations, parties and at-home events. We’ll help you lead a more foodish life.