The James Beard Book Broadcast and Journalism awards were held this past Saturday night, and a whole new crop of book authors, TV and radio folks and food journalists were honored with what is still considered the food world's greatest honor -- a James Beard medal.
You can see the full list of win ... More >>
There is, as always, a bunch of fun articles in the most recent issue of Lucky Peach (theme: Chinatown), with the most handy being Carolyn J. Phillips's succinct guide to dim sum that doubles as a CliffsNotes version of a typical dim sum menu. But maybe you don't want to conspicuously reference Luck ... More >>
It's that time of year, when material and consumer lust the joy of giving is upon us. There are a million food-related gift guides out there, many of them touting all that's new and exciting in the world of cooking gadgets and indulgent eating. But I thought, rather that scour the web for gift ideas ... More >>
It is now time for your regular Lucky Peach update. Because we love David Chang as much as you do, perhaps even more so after his recent pit stop at UCLA. (Dinner afterwards? At A-Frame with Jonathan Gold, Peter Meehan, and Amy Rowat, if you keep track of these kinds of things).
Because the next ... More >>
So what did David Chang pass around at last night's UCLA science and food lecture? After Rene Redzepi handed out seaweed ice cream at the previous lecture, expectations were perhaps higher than they'd be at a normal university event, where people do not generally get experimental snacks. The Momofuk ... More >>
Granted, you may be the sort of person who reads Lucky Peach and daydreams about Arzak eggs and impossibly rich pork broth instead of salad, but you might want to start checking out Cooking Light anyway. No, this is not an intervention. (Unless you want it to be.) Cooking Light is about a lot more t ... More >>
Preparatory to naming the World's 50 Best Restaurants, the folks at S. Pellegrino, Acqua Panna and Restaurant magazine and, it seems, Veuve Clicquot, last year established a shiny new award: The World's Best Female Chef. This year's winner has just been named. The 2012 Veuve Clicquot World's Best Fe ... More >>
Update: The lovely folks at UCLA have just told us that there are still spots available for the June 9 lectures. Maybe go reserve one now. General admission is $20; UCLA students get in free with a valid student ID.
This semester is a pretty good time to be a "non-science student" at UCLA: 50 lucky ... More >>
Yesterday the James Beard Foundation announced its 2012 nominations for book awards, journalism, design and graphics, broadcast and media, and restaurant and chefs. It is a very long list. There were also awards given for lifetime achievement (Wolfgang Puck!) and humanitarian of the year (Charlie Tr ... More >>
After 16 glorious, fatty months, I'm filing my last story for L.A. Weekly. Instead of a windy "fare thee well" post, I decided to conduct my own exit interview, answering the top 10 questions I am asked.
This has been an amazing job, and I was lucky to have it. I was even more lucky to work for and ... More >>
Okay, it's not out just yet, but it's good to get advance warning for some things. (Obama traffic, windstorms, certain NBA point guards.) On March 13th, the third issue of Lucky Peach hits the stands and kitchen counter tops and behind tsukemen bars (where Ikemen keeps theirs).
Lucky Peach, ... More >>
If your tonkotsu-stained pages of the first issue of Lucky Peach are no longer functioning reasonably well and you're tired of ramen (okay, right), you can get over to your nearest applicable bookstore (or Momofuku restaurant or Whole Foods) and buy a copy of the new food-as-lit magazine.
T ... More >>
As you may have heard, Lucky Peach, the quarterly food journal put together by David Chang (Momofuku), Peter Meehan and the folks at Zero Point Zero Production (No Reservations) and published by McSweeney's, debuted yesterday. Ramen. Anthony Bourdain. Ruth Reichl. Harold McGee. More than enou ... More >>