In this week's Times food section, Frank Bruni goes to Copenhagen to eat at chef René Redzepi's acclaimed restaurant Noma, and discovers that Redzepi forages for Nordic plants like scurvy grass and beach mustard, has an experimental kitchen on a houseboat, and asks the really important questions when developing a venison dish: "'We imagine ourselves being the deer,' he said. 'What does it step on?'" (Answer: snails.) [NYT]
Filed under:
René Redzepi Wire
The Latest
Filed under:
The Feasts We Remember
Eater’s holiday banquet celebrates the food traditions we return to in memory, time and time again
Filed under:
Make It Look Nice
With a few simple hacks — a gravy boat, chopped herbs, and a taper candle or two — your holiday celebration can look like a million bucks
