Even the menus at Chef Alice Water’s Chez Panisse are exquisite.  

LIVE from the NYPL is excited to host her in conversation with esteemed wine-importer Kermit Lynch for a conversation about good food, fine wine, and their friendship.  

Alice Waters reflects on her passion for fresh, local, delicious food.  

Join LIVE from the NYPL as we welcome her to share her passion with us on November 18 at 7 PM.  

Feeling the afternoon slump? Feast your eyes on Lucky Peach's thoroughly informative guide to dim sum on Buzzfeed and shake off the stupor long enough to find a dim sum restaurant near you, where you can dine equipped with this newfound knowledge. David Chang — Lucky Peach creator and James Beard Award-winning chef of the Momofuku restaurant group — will be at the library on May 22 accompanied by several of his culinary cohorts. Join them, won’t you? Tickets available here.  Feeling the afternoon slump? Feast your eyes on Lucky Peach's thoroughly informative guide to dim sum on Buzzfeed and shake off the stupor long enough to find a dim sum restaurant near you, where you can dine equipped with this newfound knowledge. David Chang — Lucky Peach creator and James Beard Award-winning chef of the Momofuku restaurant group — will be at the library on May 22 accompanied by several of his culinary cohorts. Join them, won’t you? Tickets available here. 

Feeling the afternoon slump? Feast your eyes on Lucky Peach's thoroughly informative guide to dim sum on Buzzfeed and shake off the stupor long enough to find a dim sum restaurant near you, where you can dine equipped with this newfound knowledge. David ChangLucky Peach creator and James Beard Award-winning chef of the Momofuku restaurant group — will be at the library on May 22 accompanied by several of his culinary cohorts. Join them, won’t you? Tickets available here

Sneaking in another food panel from John Broadley entitled “Summer Peach” because we have a great announcement! 

We’ll be providing some food for the audience at Monday evening’s event with Marcus Samuelsson to accompany the conversation! Learn about his technique and intention while cooking a piece of food as you’re eating a morsel of it. Learn more and get tickets here…

Some panels from Vanessa Davis’ recipe comic over at Saveur’s fantastic stash of them.

(Speaking of food! come to our event on Monday with chef Marcus Samuelsson. Learn more and get tickets here…)

Hungry for LIVE’s fall season? To hold you over, try this recipe for mango couscous created by one of our upcoming guests:

Mango Couscous

Servings: Serves 4 (Makes 5 cups)

Ingredients

1 cup couscous
2 tablespoons olive oil
1 clove garlic , minced
1 mango , peeled, pitted and cut into 1-inch cubes (about 1 cup)
1 jalapeno chili , seeds and ribs removed, finely chopped
1/2 cup raisins
1 ripe tomato , chopped
Juice of 1 lime (about 2 tablespoons)
1/4 cup cilantro sprigs, chopped
1/4 cup parsley sprigs, chopped
1/2 teaspoon salt , plus more to taste


Directions

Prepare couscous according to package directions. Fluff with a fork and set aside. Heat 1 tablespoon olive oil in a large sauté pan over high heat. Add garlic, mango and jalapeño. Sauté until mango begins to color, about 1 minute. Stir in remaining 1 tablespoon olive oil, couscous, raisins, tomato, lime juice, cilantro and parsley and toss to heat through, about 1 minute. Season with salt. Serve hot or at room temperature.
Hungry for LIVE’s fall season? To hold you over, try this recipe for mango couscous created by one of our upcoming guests:

Mango Couscous

Servings: Serves 4 (Makes 5 cups)
Ingredients
  • 1 cup couscous
  • 2 tablespoons olive oil
  • 1 clove garlic , minced
  • 1 mango , peeled, pitted and cut into 1-inch cubes (about 1 cup)
  • 1 jalapeno chili , seeds and ribs removed, finely chopped
  • 1/2 cup raisins
  • 1 ripe tomato , chopped
  • Juice of 1 lime (about 2 tablespoons)
  • 1/4 cup cilantro sprigs, chopped
  • 1/4 cup parsley sprigs, chopped
  • 1/2 teaspoon salt , plus more to taste
Directions
Prepare couscous according to package directions. Fluff with a fork and set aside. Heat 1 tablespoon olive oil in a large sauté pan over high heat. Add garlic, mango and jalapeño. Sauté until mango begins to color, about 1 minute. Stir in remaining 1 tablespoon olive oil, couscous, raisins, tomato, lime juice, cilantro and parsley and toss to heat through, about 1 minute. Season with salt. Serve hot or at room temperature.

Ruth Reichl on “How to Make a Better Burger”

4. Salt your meat and let it rest before grinding. This will concentrate the flavor. And salt it again just before cooking it.

5. Chill your grinder before starting to work. This will keep the meat from becoming soft and mushy.”

Reichl gives some really great tips for getting that beautiful cow sandwich to taste just right. I love this list because it’s not the typical run-down of things you already knew but don’t do because whatever reason you have.

Reichl came to LIVE in October 2010 with David Chang and Rene Redzepi to discuss what cultural identity means to chefs and how a chef might develop a menu with that in mind. Watch/listen to the event here…

"Calf’s Head a la Vinaigrette"

A menu from Tuesday, February 26, 1901 at The Royal Palm Hotel. This is from the What’s on the Menu? project started by NYPL Labs to help make our collection digitally searchable. The public (that means everyone!) is invited to help identify what’s on the menu (literally) through this interface.

From the food side of things, Elizabeth Gilbert, author of Eat, Pray, Love re-discovered a first edition cookbook by her great grandmother called At Home on the Range, which is full of recipes for dishes like the above (boiled sheep head, anyone?), and has added her insights to its, now, second printing. She’ll be discussing it on stage on May 15