I’ve worked in restaurants for many years, but rarely in the kitchen, which was where the sorcery happened. A few years ago, a switch turned on in my brain and curiosity got the better of me. I rolled up my sleeves, grabbed a knife, and started learning to cook.
Cheese Bar, like every small restaurant and cafe, was struck a huge blow in the spring when covid-19 hit and everything shut down.
All sentient, gluten-loving human beings older than sixteen should possess the ability to make a pie crust from scratch.
Searching for eggplants’ origins, their relationship to farts, and why they are at their best breaded and deep-fried.
How do we shop for food, and what is our relationship with the grocery store. Dave Adamshick tells all in his XRAY FM guest appearance.
We love this recipe by Alisha Kryszylowicz. It’s easy: chop it, whisk it, toss it on the kale and you’re in business!
Words and recipe by Cory Schreiber. Illustration by Kate Blairstone. THE BLESSING AND CURSE OF THE SIGNATURE DISH WHEN A CHEF OPENS A RESTAURANT AND DEVELOPS A “SIGNATURE” MENU ITEM, THAT DISH CAN BE A BLESSING AND, SOMETIMES, A CURSE. Signature dishes are menu items that can become symbolic, and are used by the public …
A feature length interview with James Beard award-winning chef, Cory Schreiber.
