Tom Colicchio, the chef at Craft, was named Outstanding Chef in the 2010 James Beard Foundation Awards. Daniel in New York City took the top honor for Outstanding Restaurant, and Keith McNally was recognized as Outstanding Restaurateur.
Some chefs say they do not mind when patrons send pictures of their food via a social-networking application called Twiddish, which asks users to post images of restaurant dishes. Jean-Georges Vongerichten says people sometimes copy his dishes, but "now they are out there as mine."
A study of Northwest seafood recipes over 120 years shows a shift over time away from shellfish and other fare low on the food chain. "I think it tells us a lot about the social forces that may be driving current environmental problems," said the author, biologist Phil Levin.
Ferdinando's Focacceria, a restaurant in Brooklyn, serves sandwiches of cow spleen sliced raw, simmered in lard and topped with ricotta cheese.
"Like so many culinary relics, pleasure is not its purpose," writes the author.
Baked single-serve savory or sweet pies, known as hand pies, are easy to make and can be varied with an infinite choice of fillings. One trick is to freeze the pies before baking, so the crust becomes flaky.