Though pithiviers regularly appear on the menu at Lord’s in New York City, 2023 F&W Best New Chef Ed Szymanski doesn’t fuss with French nomenclature. He simply calls them pie.

She would go on to become an accomplished French pastry chef, then opened the bakery three years ago at 542 Hopmeadow St. in Simsbury. France colonized Vietnam, so there is a lot of French ...

The pithivier at Time and Tide. Courtesy of Evan Sung for Time & Tide For the opening menu of New York City’s Time and Tide, Danny Garcia cured halibut in kombu for 24 hours and swaddled the ...

“Honestly, I think Isabel reminded me to have fun in the kitchen again. I think it’s very easy to, like, put that to the side, or sometimes things become a little monotone,” Pino explained. The three ...

Dressed in a white baker's uniform, with a thick French accent, Camille Le Caer fit the role perfectly this week as he sought and received support from the Buffalo Planning Board for his new North ...

Though pithiviers regularly appear on the menu at Lord’s in New York City, 2023 F&W Best New Chef Ed Szymanski doesn’t fuss with French nomenclature. He simply calls them pie.