Food Fare Play Archive

	Title	Issue
	Growing Up Tuscan Cesare Casella—executive chef and partner of Salumeria Rosi Parmacotto’s two New York restaurants as well as the Dean of Italian Studies at the International Culinary Center—tells how the tastes of his youth continue to fuel his creations in the kitchen. As told to Michael Schachner	June 2013
	Winner, Winner, Fried Chicken Dinner Restaurant 1833’s Chef Levi Mezick and his team set out to create the tastiest fried chicken recipe on the planet. After prepping, cooking and tasting 75 variations, here’s how he did it. By Alexis Korman	May 2013
	Know Thy Farmer Organic food is great, says Top Chef alum and Iron Chef America competitor Kelly Liken of Restaurant Kelly Liken in Vail, Colorado. But fresh ingredients grown and raised by your skilled neighbors are almost always tastier. By Alexis Korman	March 2013
	Fare Play: An Asian Chef in Argentina East meets meat in Korean-born sushi chef Mun Kim's kitchen.	March 2013
	Fare Play: Chef Paul Liebrandt The chefʾs gastronomic love letter to Paris. By Georgette Moger	Best Of Year 2012
	The King of Pop-Ups Burgundy-born chef Ludo Lefebvre dishes on the latest culinary trend. By Alexis Korman	Best Of Year 2012
	Chef Gerard Ford Craft on Modern Midwestern Cuisine The executive chef and owner of Craft Restaurants in St. Louis elevates humble ingredients with prowess. By Gerard Ford Craft	December 01 2012
	Chef Akira Back's Healthful Tips The executive chef at Yellowtail in Las Vegas’s Bellagio Hotel cooks with health and happiness in mind. By Akira Back	October 2012
	Chef James Oakley on Foraging Foraging may be a hot—and some say tired—trend in the restaurant world, but for this Wales-based chef, it’s a true passion. By James Oakley	September 2012
	Fare Play: Chef James Oakley Foraging may be a hot—and some say tired—trend in the restaurant world, but for this Wales-based chef, it’s a true passion. By James Oakley	September 2012