Amid news that he is again shifting concepts at Noma, René Redzepi discusses the restaurant’s reinvention. “The Woks of Life” documents the Leung family’s history through food. Sylvia Wu brought an Angeleno sensibility to Chinese food, expanding the cuisine and its fans. Tejal Rao explains her impact and legacy. Yotam Ottolenghi and Noor Murad embrace make-ahead condiments, dressing, and sauces in their latest test kitchen cookbook. Chef Zarah Khan culls carrots at the farmer’s market for a new dish at Rustic Canyon. Finally, from a garage pop-up to a brick and mortar in Melrose Hill, Bill Addison reviews Filipino favorite, Kuya Lord.
Noma, ‘The Woks of Life,’ remembering Sylvia Wu, carrots
Before announcing this week that his restaurant Noma, named the best restaurant in the world, would be jettisoning a fine dining format, chef René Redzepi spoke to Good Food’s Evan Kleiman about shifting the menu focus to vegetables, the forest, and ocean. Photo by Ditte Isager.
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